Classification of carbohydrates

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Transcript of Classification of carbohydrates

Page 1: Classification of carbohydrates
Page 2: Classification of carbohydrates
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Monosaccharides

Sweet In taste

Not hydrolysable

Have three to seven carbons

3 carbons=Triose

4 carbons=Tetrose

5 carbons=Pentose

6 carbons=Hexose

7 carbons=Heptose

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Types:

1. Aldoses

2. Ketoses

Aldoses contain Aldehydic group –CHO

Ketoses contain Ketonic group –CO-

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Trioses

D-glyceraldehyde

L- glyceraldehye

Dihydroxyacetone

Important in cellular respiration, in the glycolysis step.

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Pentoses

Ribose

Ribulose

They form the backbone of polysaccharides

They form the backbone of proteins

They form the backbone of lipids

They form the backbone of nucleic acids

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Hexoses

Glucose

Fructose

Galactose

Mannose

Talose

Allose

Idose

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Gluose

Polyhydroxy aldehyde

Dextrose=Dextrorotatory

Grape sugar

Blood Sugar

110mg/1000mL in blood

Energy source for the body

Combines with others to form disaccharides

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Importance of Glucose

Most widely used Hexose

An energy source

A precursor forms:

Cellulose

Glycogen

Starch etc.

Hypoglycemia and Hyperglycemia

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Importance of Fructose

Found in foods and Drinks

1 to 2 times sweeter than table sugar

Used as artificial sweetener

Anaerobic fermentation raw material for bacteria and yeasts.

Apricots, apples, grapes etc.

Page 16: Classification of carbohydrates

Fructose in body(from Sucrose)

Page 17: Classification of carbohydrates

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