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    CARBOHYDRATES

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    justineobosa.educ
    Carbohydrates can be classified as monosaccharides, disaccharides, or polysaccharides depending on their structure. Monosaccharides like glucose are simple sugars that cannot be broken down further. Disaccharides like sucrose contain two monosaccharide units joined together. Polysaccharides such as starch, cellulose, and glycogen are made of many monosaccharide units linked together and serve as energy stores. Carbohydrates provide an important source of energy for the body.

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    CARBOHYDRATES

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    justineobosa.educ
    6 views2 pages
    Carbohydrates can be classified as monosaccharides, disaccharides, or polysaccharides depending on their structure. Monosaccharides like glucose are simple sugars that cannot be broken down further. Disaccharides like sucrose contain two monosaccharide units joined together. Polysaccharides such as starch, cellulose, and glycogen are made of many monosaccharide units linked together and serve as energy stores. Carbohydrates provide an important source of energy for the body.

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    Carbohydrates can be classified as monosaccharides, disaccharides, or polysaccharides depending on their structure. Monosaccharides like glucose are simple sugars that cannot be broken down further. Disaccharides like sucrose contain two monosaccharide units joined together. Polysaccharides such as starch, cellulose, and glycogen are made of many monosaccharide units linked together and serve as energy stores. Carbohydrates provide an important source of energy for the body.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6 views2 pages

    CARBOHYDRATES

    Uploaded by

    justineobosa.educ
    Carbohydrates can be classified as monosaccharides, disaccharides, or polysaccharides depending on their structure. Monosaccharides like glucose are simple sugars that cannot be broken down further. Disaccharides like sucrose contain two monosaccharide units joined together. Polysaccharides such as starch, cellulose, and glycogen are made of many monosaccharide units linked together and serve as energy stores. Carbohydrates provide an important source of energy for the body.

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    © All Rights Reserved
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    of 2

    Carbohydrates are the major source of energy in our body.

    These are simple sugar,


    starch sugar and cellulose. All carbohydrates contain carbon hydrogen and oxygen. Boyle’s Law
    Charle’s Law Gay Lussac’s Law Carbohydrates are classified as monosaccharide, disaccharide,
    and polysaccharide according to the number of monosaccharides linked together to form a
    molecule.

    Monosaccharide, “mono” means one and saccharides also known as carbohydrates.


    They often called simple sugar that cannot be hydrolyzed to simple sugar. It is white solid at
    room temperature and very soluble in water. Glucose (C6H12O6) is the most important of the
    monosaccharides It is found in the free state in the plant and animal tissue. It is the major
    carbohydrates of the body and it is carried by the bloodstream to all parts of the body. It is
    sometimes known as blood sugar because it is most abundant carbohydrates in the blood
    found in urine of those who have diabetes mellitus (sugar diabetes). Some examples include,
    honey, dried fruits such as apples, dates and sultanas. Canned fruits such as pineapple,
    strawberry and plum, fresh fruits including grapes, apples, pear, kiwi & banana.

    Disaccharides are carbohydrates that yield two monosaccharide molecules upon


    hydrolysis. The three disaccharides that are separately important from the biological point of
    view are sucrose, lactose, and maltose. This provides quick source of energy, because they’re
    only made up of two sugar molecules, they’re easily broken down by enzymes in your digestive
    system into their monosaccharides and then absorbed into their bloodstream Some examples
    include, sugar cane and sugar beet, table sugar, manufactured foods, such as cakes, cookies,
    and dark chocolate, sweet root vegetables such as beetroot and carrots.
    Sucrose (C12H12O11), glucose + fructose -commonly known as table sugar in the free
    state throughout the plant kingdom. Good sources of sucrose are sugar cane, sugar beets,
    maple syrup and sorghum.
    Lactose (C12H12O11), glucose + galactose-or milk sugar is found in nature mainly in the
    milk of mammals. Human milk contains about 6.7% lactose and cow’s milk contains about 4.5%
    of the same.
    Maltose, glucose + glucose-is found much less commonly in nature than either sucrose
    or lactose. It is found in sprouting grains.

    Polysaccharides are also called complex carbohydrates and can be hydrolyzed into
    many monosaccharide units’, examples, vegetables, fruit, nuts, cereal bran. Three of the most
    important polysaccharides are starch, cellulose and glycogen. Starch is a polymer of glucose. It
    is found mainly in the seeds, roots and tubes of plants. The chief sources of starch are corn,
    potatoes, rice, and cassava whose uses are for foods. Cellulose, like starch, is also a polymer of
    glucose. It differs from starch in a way the cyclic glucose unit are linked together to form chains.
    It is the chief structural components of plants and woods. Cotton fibers are almost pure
    cellulose. After removal of moisture, these fibers consist of about 50% cellulose. It is also used
    for making rayon fibers, photographic fil and cellophane. It is an important source of bulk in the
    diet. Glycogen is the reserve carbohydrates of the animal kingdom and it is often called animal
    starch. It is formed in the body by polymerization of glucose and stored, especially, in the liver
    and muscle tissue. When the body needs it, glycogen is converted back to glucose, which is
    ultimately oxidized to carbon dioxide and water with the release of energy. The energy is used
    by the body for maintenance, growth, and other normal functions

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