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Carbohydrates

Carbohydrates. Monkemeier. Carbohydrates. Composed of C x H 2x O x A simple carbohydrate, monosaccharide is composed of 3-7 carbons with hydrogen and oxygen. There are 200 monosaccharides in nature Glucose is the most prevalent (aka dextrose or blood sugar). Monosaccharides.

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Carbohydrates

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  1. Carbohydrates Monkemeier

  2. Carbohydrates • Composed of CxH2xOx • A simple carbohydrate, monosaccharide is composed of 3-7 carbons with hydrogen and oxygen. • There are 200 monosaccharides in nature • Glucose is the most prevalent (aka dextrose or blood sugar)

  3. Monosaccharides

  4. Facts for Fun • Fructose (found in fruits and honey) is the sweetest of all monosacchrides • Fructose is converted to glucose in the liver. • Galactose is created in mammary glands of lactating animals and is converted to glucose for energy metabolism.

  5. Dissaccharides

  6. Disaccharides

  7. Glycosidic Linkage

  8. Fun Facts • Sucrose is most common dietary disaccharide and occurs in beet and cane sugar, brown sugar, sorghum, maple syrup and honey. • Lactose is only found in milk and is often called milk sugar • Maltose occurs in malt products and in germinating cereal

  9. Polysaccharides • Starch – plants store glucose in this form • Glycogen – animals and fungi store glucose in this form • Cellulose – found in cell walls of plants • Chitin – exoskeletons in arthropods

  10. Starch vs. Cellulose

  11. Cellulose

  12. Amylopectin (80-90%) insoluble and Amylose (10 -20%) forms colloidal dispersion

  13. Roles of Carbohydrate • Energy Source • Structure • cellulose • chitin

  14. Detecting Carbohydrates - indicators • Indicators change color in the presence of a specific target. • Benedict’s Solution: detects glucose • Iodine – Potassium – Iodide (I-KI): detects starch

  15. Benedict’s Solution • Is light blue and detects the aldehyde group on the glucose molecule. • After heating the solution, if glucose is present, the Benedict’s solution will turn one of the following colors: light green, yellow, orange, red.

  16. I-KI • I-KI detects starch. • Normally yellow • I-KI changes to purple in presence of starch

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