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Carbohydrates

Learn about carbohydrates, including starchy foods like potatoes, pasta, and rice. Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen atoms. They provide energy and are composed of monosaccharides, disaccharides, and polysaccharides.

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Carbohydrates

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  1. Carbohydrates Starchy foods; potatoes, pasta, rice C, H, O atom Source of energy Monosacchardies Disacchardies Polysaccardies Organic (CH²O)n

  2. Monosaccharides • Simple single sugar molecules. • Souble and sweet. • White, crystaliline soilds • Regarded as a reducing sugar

  3. Monosaccharides • Trioses C3H6O3 eg. Glyceraldhyde • Pentoses C5H10O5 eg. Ribose • Hexoses C6H12O6 eg.Glucose,fructose, galactoses

  4. Hexose • Hexose sugars form the main source of energy for a living organism. Alpha Glucose Beta Glucose

  5. Important Roles • A condensationreaction takes place when two smaller molecules join together to form one larger molecule and release a molecule of water. • Ahydrolysis reaction occures when a large molecule reacts with water and is split into two smaller ones.

  6. Disaccharides • Formed when two hexose sugars react by means of a condensation reaction. • C6H12O6 + C6H12O6 C12H22O11 + H2O • The bond between these sugars are called a glycosidic bond.

  7. Disaccharides Lactose Maltose Sucrose

  8. Disaccharides • All white crystalline soild • Souble and sweet • All Disaccharides sugars have the formula C12H22O11 • Owns both reducing and non-reducing sugar properties, depending on arrangement.

  9. Disaccharides • Maltose two alpha glucose condense • Lactose alpha glucose + galactose • Sucrose alpha glucose + fructose

  10. Polysaccharides • Most complex of carbohydrates with the largest molecules. • Formed when many monosaccharide sugars condence together to form long chains. • Insouble in water • Not sweet • Most common is starch, glycogen and cellulose.

  11. Polysaccharides • Starch

  12. Polysaccharides • Glycogen

  13. Polysaccharides • Cellulose

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