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Carbohydrates

Carbohydrates. Angie A. Owais A. Caleb S. Dustin C. Pavlo D. Polymers. Long molecules containing similar building blocks linked together by covalent bonds. Monomers: The subunits that serves as the building blocks of polymers. Created by a condensation, or dehydration, reaction.

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Carbohydrates

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  1. Carbohydrates Angie A. Owais A. Caleb S. Dustin C. Pavlo D.

  2. Polymers • Long molecules containing similar building blocks linked together by covalent bonds. • Monomers: The subunits that serves as the building blocks of polymers. • Created by a condensation, or dehydration, reaction. • Prefix: Poly means many so polymers mean many monomers.

  3. THE CHEMICAL MECHANISM BEHIND POLYMERS • Condensation reaction (Dehydration Synthesis): A covalent bond is formed between two molecules when a water molecule is lost. • Hydrolysis: Molecules spilt with the addition of water molecules. (opposite of condensation reaction.) • Glycosidic Linkage: The covalent bond between two monosaccharides formed by a dehydration reaction. These links are usually formed between carbon-1 and carbon-4 • http://nhscience.lonestar.edu/biol/dehydrat/dehydrat.html

  4. Pearson Education, Inc., publishing as Benjamin Cummings

  5. CARBOHYDRATES • Sugar and their polymers • Composed of carbon and water. • Three main types: • Monosaccharides • Disaccharides • Polysaccharides

  6. MONOSACCHARIDES • Simplest carbohydrates formed by single or simple sugars. • The molecular formula consists mostly of CH2O molecules and variants. • Variants: If carbon is double, so are all other elements: CH2O → C2H4O2 • Glucose (C6H12O6) is the most common monosaccharide. http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm

  7. DISACCHARIDES • Two monosaccharides bonded together by a glycosidic linkage to form double sugars. • Glycosidic linkage: The removal of a water molecule forms a covalent bond. • Most common types of disaccharides: Maltose, Sucrose, and Lactose. • Maltose (Malt Sugar): Two glucose molecules • Sucrose (Table Sugar): Glucose and fructose molecules • Lactose (Milk Sugar): Glucose and galactose molecules (Isomers)

  8. What chemical mechanism is used? C12H22O11 http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm

  9. C12H22O11 What chemical mechanism is used? http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm

  10. What chemical mechanism is used? C12H22O11 http://www.wlass.user.icpnet.pl/sucrose.gif

  11. STORAGEPOLYSACCHARIDES • Starch • Polymer consisting of only glucose monomers. • Most monomers are joined by 1-4 linkages (#1 carbon, which starts with the hydroxyl group, to #4 carbon) • Amylose: The simplest form of starch • Amylopectin: A more complex form with 1-6 linkages. • Glycogen • A polymer of glucose that is extensively branched. • More complex than amylopectin.

  12. STRUCTURAL POLYSACCHARIDES • Cellulose • A polymer of glucose with different glycosidic linkages because of the two slightly different ring structures. • Glucose monomers are all in the β-configuration, turning every other glucose monomer upside down. • Chitin • Similar to cellulose except it has nitrogen. http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm

  13. Monosaccharides in the human body • Carbohydrates are the main source of energy in the body. • When digested carbohydrates turn into sugars and travel into your blood stream, where cells take in sugar. • Monosaccharides, especially glucose, provide cells with much needed nutrition. • Glucose is the major cellular fuel. • During cellular respiration, the production of ATP when oxygen is taken in, cells take the energy kept in glucose molecules.

  14. Polysaccharides in organisms • Main function: Store and provide sugar for cells. • Other polysaccharides protect cells or entire organisms. • Starch, stored energy, provides plants with an abundance of glucose. • Cellulose helps strengthen the cell’s walls within a plant and smoothens the digestive tract food takes in our bodies. • Chitin is used in building the exoskeleton of many organisms (spiders).

  15. The Negatives • Consuming too much carbohydrates can cause serious effects to the human body including: • Diabetes, which is too much sugar in the blood. • Obesity, carbohydrates that are not used turn into fat. • High Cholesterol, which in turn can lead to a heart attack or blocked arties. • But if not enough carbohydrates are consumed, organism can become sick from malnutrition.

  16. Foods filled with carbs. Exoskeleton Sugar in blood

  17. http://health-club.org/wp-content/uploads/2011/05/Carbohydrate-food.jpg • http://www.backyardnature.net/pix/ecdysis.jpg • http://server2.myebiz.com/johnnymurray/library/blood_sugar_2.jpg • First Slide • http://dietsindetails.com/userfiles/carbs.jpg • http://getfitnesstogether.files.wordpress.com/2011/08/glucose-molecule4.gif • References: • Campbell, Neil A., and Jane B. Reece. AP Biology. 7th ed. San Francisco: Pearson, 2005. 69-74. • Pearson, Owen. "What Are the Consequences of Eating Too Many Carbohydrates?." LIVESTRONG. N.p., 31 Oct. 2010. <http://www.livestrong.com/article/293219-what-are-the-consequences-of-eating-too-many-carbohydrates/>. • Carter, Stein J. Carbohydrates. N.p., 1996. Web. 12 Oct. 2011. <http://biology.clc.uc.edu/courses/bio104/carbohydrates.htm>.

  18. http://www.wisc-online.com/Objects/ViewObject.aspx?ID=AP13104http://www.wisc-online.com/Objects/ViewObject.aspx?ID=AP13104

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