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    Carbohydrates

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    Siddhendu Bhattacharjee
    The document discusses carbohydrates, which are made of carbon, hydrogen, and oxygen. There are simple and complex carbohydrates. Plants use photosynthesis to convert carbon dioxide and water into glucose and oxygen. Glucose is stored as starch in plants. In the human body, carbohydrates are broken down into monosaccharides like glucose, which can be used for energy or stored as glycogen. Carbohydrates are an important source of energy.

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    Carbohydrates

    Uploaded by

    Siddhendu Bhattacharjee
    65 views21 pages
    The document discusses carbohydrates, which are made of carbon, hydrogen, and oxygen. There are simple and complex carbohydrates. Plants use photosynthesis to convert carbon dioxide and water into glucose and oxygen. Glucose is stored as starch in plants. In the human body, carbohydrates are broken down into monosaccharides like glucose, which can be used for energy or stored as glycogen. Carbohydrates are an important source of energy.

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    The document discusses carbohydrates, which are made of carbon, hydrogen, and oxygen. There are simple and complex carbohydrates. Plants use photosynthesis to convert carbon dioxide and water into glucose and oxygen. Glucose is stored as starch in plants. In the human body, carbohydrates are broken down into monosaccharides like glucose, which can be used for energy or stored as glycogen. Carbohydrates are an important source of energy.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    65 views21 pages

    Carbohydrates

    Uploaded by

    Siddhendu Bhattacharjee
    The document discusses carbohydrates, which are made of carbon, hydrogen, and oxygen. There are simple and complex carbohydrates. Plants use photosynthesis to convert carbon dioxide and water into glucose and oxygen. Glucose is stored as starch in plants. In the human body, carbohydrates are broken down into monosaccharides like glucose, which can be used for energy or stored as glycogen. Carbohydrates are an important source of energy.

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    Download as ppt, pdf, or txt
    of 21

    Presented by: Siddhendu Bhattacharjee Reg No: 11004022 M.

    Pharm (Ayu) Lovely Professional University

    Carbo-hydrate means carbon and water (C + H2O). For every carbon there is 1 water molecule or 2 hydrogen atoms and 1 oxygen atom. 2 categories:
    Simple carbohydrates Complex carbohydrates

    Plants and photosynthesis


    Chlorophyll captures light energy which is transformed into chemical energy - ATP Chemical energy is used to combine CO2 and H2O to form glucose. The by-product is oxygen. Extra glucose is stored in plants as starch. Plants are the base of the food chain for all living things.

    sun

    carbon dioxide

    chlorophyll

    oxygen

    glucose

    water

    Sugars (saccharides), fig 4.2


    Glucose Fructose Galactose

    Monosaccharides (single sugars, 6 carbons)

    In the body, fructose and galactose are converted to glucose.

    Disaccharides (two sugars joined together chemically, 12 carbons) Sucrose glucose + fructose, table sugar & honey. Used as the transport sugar in plants Maltose glucose + glucose, found in grains. Lactose glucose + galactose, found in milk.

    fructose
    Three types of monosaccharides

    glucose

    galactosea

    join together to make three types of disaccharides. sucrose (fructose-glucose) maltose (glucose-glucose) lactose (glucosegalactose)

    Galactose does not occur in foods singly but only as part of lactose.

    Polysaccharides (means many sugars or 3 or more sugars), fig 4.3.


    Starch

    Glycogen

    Glucose is the preferred fuel for many of our cells including our brain and the rest of the nervous system. Carbohydrates are attached to lipids and proteins. They act as cell identity markers and are required to activate some proteins. Carbohydrates (includes fiber) often occur in food (fruits and vegetables) with water, vitamins, minerals, phytochemicals, and no fat. They are also relatively cheap!

    Carbohydrates and weight loss: carbohydrates have fewer calories per gram than fat. Trick: eat in moderation and use complex carbohydrates, not refined sugars.

    The small intestine can only absorb monosaccharides. Starch digestion begins in the mouth with and enzyme, amylase, that breaks it down into disaccharides continues in storage section of the stomach. Small intestine amylase from the pancreas continues starch digestion.

    Disaccharides are broken down into monosaccharides small intestine by enzymes produced in the walls of the small intestine.
    Sucrase Maltase Lactase

    Monosaccharides are absorbed in small intestine and enter the blood stream.

    Blood carries monosaccharides to the liver.


    All are converted to glucose. Glucose travels to other cells via the blood. Extra glucose is stored as glycogen in the liver and skeletal muscles.

    Honey Synonyms: Madhu, Mel, Honey (English) Biological Source Honey is a viscid and sweet secretion stored in the honey comb by various species of bees.

    Description Appearances : Pale yellow to reddish brown viscid fluid, Odour : Pleasant and characteristic, Taste: : Sweet, Slightly acrid, Specific gravity : 1.35-1.36 Specific rotation : +3o to 15o Total Ash : 0.1-0.8%

    Chemical Constituents: The average composition of honey rangles as follows: Moisture 14-24% Dextrose 23-36%, Levulose (Fructose) 3047%, Sucrose 0.4-6%, Dextrin and Gums 07% and Ash 0.1-0.8%.

    Uses 1. It is used as a sweetening agent in confectionaries. 2. Being a demulcent, it helps to relieve dryness and is, therefore, recommended for coughs, colds, sore-throats and constipation. 3. Because of its natural content of easily assailable simple sugars, it is globally employed as a good source of nutrient for infants, elderly persons and convalescing patients.

    Corn starch, Potato Starch, Rice Starch, Wheat Starch

    Synonym : Amylum Biological Source Starch comprises of mostly polysaccharide granules usually separated from The fully grown grains of Corn [Zea mays

    Linn.]; Rice [Oryza sativa Linn.] ; and Wheat [Triticum aestivum Linn.]

    Pharmacognosy and Pharmacobiotechnology, Ashutosh Kar, p. 84-100. Trease and Evans Pharmacognosy, W.C.Evans, p. 191-210. Pharmacognosy Lab Manual, Nidal A. Jaradat, 1st Edition, p. 3-9 Text book of Botany and Pharmacognosy, Henry Kraemer, p. 17-21.

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