Contents:
General characteristics
Importance
Sources
Classification
Monosaccharides
Structures
Chemical reactions
Disaccharides
Chemistry and sources
Polysaccharides
Chemistry, sources and synthesis
Polyhydroxy aldehyde or ketone or a larger molecule which can be hydrolyzed to a polyhydroxy aldehyde or ketone or their derivatives
General characteristics
distributed widely in nature
the term carbohydrate is derived from the French: hydrate de carbone
compounds composed of C, H, and O
(CH2O)n when n = 5 then C5H10O5
not all carbohydrates have this empirical formula: deoxysugars, aminosugars
carbohydrates are the most abundant compounds found in nature (cellulose: 100 billion tons annually)
Most carbohydrates are found naturally in bound form rather than as simple sugars
Polysaccharides (starch, cellulose, inulin, gums)
Glycoproteins and proteoglycans (hormones, blood group substances, antibodies)
Glycolipids (cerebrosides, gangliosides)
Glycosides
Mucopolysaccharides (hyaluronic acid)
Nucleic acids
Carbohydrates have roughly as many O’s as C’s (highly oxidized)
sources of energy
intermediates in the biosynthesis of other basic biochemical entities (fats and proteins)
associated with other entities such as glycosides, vitamins and antibiotics
form structural tissues in plants and in microorganisms (cellulose, lignin, murein)
participate in biological transport, cell-cell recognition, activation of growth factors, modulation of the immune system
SOURCES:
Glucose is produced in plants through photosynthesis from CO2 and H2O
Glucose is converted in plants to other small sugars and polymers (cellulose, starch)
Click Here to read the complete lecture note on Carbohydrates
General characteristics
Importance
Sources
Classification
Monosaccharides
Structures
Chemical reactions
Disaccharides
Chemistry and sources
Polysaccharides
Chemistry, sources and synthesis
Polyhydroxy aldehyde or ketone or a larger molecule which can be hydrolyzed to a polyhydroxy aldehyde or ketone or their derivatives
General characteristics
distributed widely in nature
the term carbohydrate is derived from the French: hydrate de carbone
compounds composed of C, H, and O
(CH2O)n when n = 5 then C5H10O5
not all carbohydrates have this empirical formula: deoxysugars, aminosugars
carbohydrates are the most abundant compounds found in nature (cellulose: 100 billion tons annually)
Most carbohydrates are found naturally in bound form rather than as simple sugars
Polysaccharides (starch, cellulose, inulin, gums)
Glycoproteins and proteoglycans (hormones, blood group substances, antibodies)
Glycolipids (cerebrosides, gangliosides)
Glycosides
Mucopolysaccharides (hyaluronic acid)
Nucleic acids
Carbohydrates have roughly as many O’s as C’s (highly oxidized)
sources of energy
intermediates in the biosynthesis of other basic biochemical entities (fats and proteins)
associated with other entities such as glycosides, vitamins and antibiotics
form structural tissues in plants and in microorganisms (cellulose, lignin, murein)
participate in biological transport, cell-cell recognition, activation of growth factors, modulation of the immune system
SOURCES:
Glucose is produced in plants through photosynthesis from CO2 and H2O
Glucose is converted in plants to other small sugars and polymers (cellulose, starch)
Click Here to read the complete lecture note on Carbohydrates
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