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Carbohydrates Carbohydrates are aldehydes or ketones with –OH groups on the carbons that make up the chain.

Learn about carbohydrates, including aldehydes, ketones, classifications, chiral molecules, monosaccharides, disaccharides, and polysaccharides with examples like glucose, fructose, sucrose, and starch. Understand their importance and biological roles in the body.

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Carbohydrates Carbohydrates are aldehydes or ketones with –OH groups on the carbons that make up the chain.

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  1. Carbohydrates Carbohydrates are aldehydes or ketones with –OH groups on the carbons that make up the chain. Classified based on Length of the carbon chain Location of the C=O aldehyde=aldo ketone=keto Family ending ose

  2. Example: aldo (from aldehyde) pent (from 5 carbons) ose (family name) ALDOPENTOSE

  3. Example • keto (from ketone) • hex (from 6 carbons) • ose (family name) KETOHEXOSE

  4. Fischer Projections

  5. CLASSIFICATIONS 1 sugar unit 2 sugar units 3-10 sugar units More than 10 sugar units

  6. CHIRALITY

  7. Chiral- compounds or objects that can not be superimposed on their mirror image. Object is different from its mirror image • Achiral- compounds or objects that can be superimposed on their mirror image. Object is the same as its mirror image

  8. CHIRAL MOLECULES

  9. A chiral carbon is one that has four different groups attached to it.

  10. EXAMPLES

  11. Fructose

  12. If a molecule is chiral, there are at least 2 forms (isomers) of the molecule. • Enantiomers- molecule and its mirror image

  13. CHIRAL MOLECULES

  14. Thalidomide * *

  15. Carvone * *

  16. Cyclic Monosaccharides Monosaccharides with 5 or more carbons exist as rings → → Haworth projection ALDOSE

  17. → → Haworth projection Fischer projection KETOSE

  18. Important Monosaccharides • Glucose • Aldohexose • Most nutritionally important monosaccharide • Sometimes called dextrose or blood sugar

  19. Galactose • A component of lactose (milk sugar) • Aldohexose

  20. Fructose • Ketohexose • Sometimes called fruit sugar • Component of sucrose

  21. Disaccharides • Two monosaccharide units linked together Glycosidic Linkage (1→4) Glucose Glucose Maltose

  22. Important Disaccharides • Maltose • Glucose + Glucose • Malt sugar • Found in fermenting grains

  23. BEER C6H12O6 => 2CO2 + 2C2H5OH

  24. Lactose • Glucose + Galactose • Milk sugar

  25. Lactose Intolerance • Enzyme Lactase low or absent • Lactose fermented in the intestine • Nausea, cramps, bloating, gas, and diarrhea

  26. Sucrose • Fructose + Glucose (1→2) • Found in many plants (especially sugar cane, sugar beets) • Table sugar glucose fructose

  27. Polysaccharides • More than 10 monosaccharides linked together Glycosidic linkage

  28. Important Polysaccharides • Starch • Polymer of 30 to 1000 glucose units • Storage form of glucose in plants • Cereal grains (wheat, rice, corn, oats, barley) as well as tubers such as potatoes are rich in starch • Two forms: Amylose and Amylopectin

  29. Amylose

  30. Glycogen • Polymer of glucose units • Storage form of glucose in animals • Can have up to 600,000 glucose units • Mainly in liver and muscles • Structurally similar to amylopectin (1→4 and 1→6 links)

  31. Cellulose • Polymer of glucose units • Found in plant cell walls • Linear polymer like amylose, but has  (14)glycosidic linkages. • Not easily digested, a constituent of dietary fiber.

  32. Startch

  33. Bloodtypes

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