Carbohydrates.siam (pdf file)

Carbohydrates.siam (pdf file)

• 2.
  Presentation ON carbohydrates
• 3.
  1.Definition of carbohydrate 2.Sourceof carbohydrates 3.Function of carbohydrates 4.Classification of carbohydrates 5.Importance of carbohydrates
• 4.
  Carbohydrates are sugarsthat break down inside the body to create glucose Carbohydrates are polyhydroxy aldehyde, ketone and their derivatives. They are composed of carbon ,hydrogen and oxygen. Carbohydrate
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  RICE TOMATO POTATOPINEAPPLE MILK CARROT BANANA PEANUT Some SOURCE OF CARBOHYDARTES
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  1.Buliding, Repairing AndMaintaining Body Tissue. 2.For fat to be metabolized property, carbohydrates must be present. 3.Necessary for the regulation of nerve tissue. 4.Encourage the growth of health bacteria in the intestines for digestion. 5.Helps prevent constipation and lowers the risk for certain diseases such as cancer, heart disease and diabetes.
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  The carbohydrates aredivided into three major classes depending upon whether or not they undergo hydrolysis. 1.Monosaccharide 2.Oligosaccharide 3.Polysaccharide Classification of carbohydrates
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  1.Monosaccharides Monosaccharides are polyhydroxyaldehydes or polyhydroxy ketones which cannot be decomposed by hydrolysis.
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  Classification Of Monosaccharaides Monosaccharideare classified according to three different characteristics - the placement of its carbonyl group - the number of carbon atoms it contains - its chiral handedness Number of carbon atom Sugar class Example 3 Triose Glyceraldehydes 4 Tetrose Erythrose 5 Pentose Ribose 6 Hexose Glucose
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  Hemiacetal And HemiketalFormation An aldehyde can react with an alcohol to from a Hemiacetal A ketone can react with an alcohol to from a Hemiketal.
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  2.Oligosaccharides 1.Oligosaccharides are importantgroup of polymeric carbohydrates that are found in all living system. 2.They have 2-9 number of carbon monosaccharides molecules on hydrolysis.
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  Classification Of Oligosaccharides 1.Disaccharides 2.Trisaccharides
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  DISACCHARIDE(Double Sugar) Pairs ofthe monosaccharides -Glucose is always present -2nd of the pair could be fructose, galactose oranother glucose -Taken apart by hydrolysis -Put together by condensation Examples: maltose, sucrose, lactose
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  TRISACCHARIDES Trisaccharides are oligosaccharides Composedof three monosaccharides with two glycosidic bonds connecting them. Similar to the disaccharides, each glycosidic bond can be formed between any hydroxyl group on the component monosaccharides.
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  Polysaccharide Polysaccharides are polymerscontaining many monosaccharides linked by glycosidic bonds. Like disaccharides, polysaccharides are formed by condensation reactions. Polysaccharides are mainly used as an energy store and as structural components of cells. The major polysaccharides are starch and cellulose in plants, and glycogen in animals.
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  Importance Of Carbohydrates 1.Providemajor source of energy 2.Protein sparing action. 3.Breakdown of fatty acids and preventing ketosis. 4.Flavor and Sweeteners 5.Dietary fiber (Cellulose) 6.Serve also as stored forms of energy as glycogen in liver and muscles 7.Protection of bacterial cells as bacterial cell wall polysaccharides, made up of muerin 8.Stabilization of protein structures as in the case of glycoprotein