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Carbohydrates

Carbohydrates. Introduction. Carbohydrates take their name from ‘hydrated (watered) carbon’ Each molecule has carbon with hydrogen and oxygen in the same ratio to each other as they are in water. (hydrogen : oxygen = 2:1) Their general formula is Cx(H ²O )y. Monosaccharides (simple sugars).

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Carbohydrates

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  1. Carbohydrates

  2. Introduction • Carbohydrates take their name from ‘hydrated (watered) carbon’ • Each molecule has carbon with hydrogen and oxygen in the same ratio to each other as they are in water. (hydrogen : oxygen = 2:1) • Their general formula is Cx(H²O)y

  3. Monosaccharides(simple sugars) • They have the same number of carbon and oxygen atoms in the molecules. • Their general formula is (CH²O)n • They dissolve in water and taste sweet • They are reducing sugars as they reduce other chemicals when they are in solutions. • They have different numbers of atoms and arrangements of atoms in their molecules. (troises, pentoses and hexoses) – and these can vary as atoms can be arranged in various ways in the molecules

  4. Types of monosaccharides Triose – Hexoses- glyceraldehyde galactose Pentose – glucose fructose ribose

  5. Disaccharides(double sugars) • Formed when 2 hexose sugar molecules react together by a condensation reaction. (is reversible) • A disaccharide molecule can then be broken down into a hexose sugar by hydrolysis • The bond between the 2 reacting sugars is a glycosidic bond • It is formed between carbons 1 and 4 and so is known as a 1, 4 glycosidic bond. • Molecular formular of C12H22O11 • They dissolve in water and are sweet tasting

  6. Common disaccharides Sucrose Maltose and lactose are reducing sugars. Sucrose is a non-reducing sugar.

  7. Polysaccharides(many sugars) • These are formed when many monosaccharides (usually hexose) molecules condense to form long chains. (condensation polymers) • They are insoluble in water and are not sweet tasting. • General formula (C6H12O5)n • Main ones are starch glycogen and cellulose.

  8. Starch • Polymer of alpha-glucose. • Formed in plant cells and stored in grains. • Made up of amylose (20%) and amylopectin (80%) Amylose (coiled) Amylopectin (long and branched)

  9. Glycogen • A polymer of alpha-glucose • Has 1,4 and 1,6 glycosidic bonds • Has shorter chains with more branches (has no un-branched chains) • Found in animals and fungi but not plants in small granules in cytoplasm of cells • Seen commonly in liver and muscle cells

  10. Cellulose • Its role is structural (within the plant cell walls) and forms fibres • The monomer of cellulose is beta-glucose. • Has 1,4 glycosidic bonds • Cellulose has long, straight, un-branched chains • H-bonds are formed between adjacent chains

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