Carbohydrates

Carbohydrates: Structures and Functions

• Monosaccharides include glucose, fructose, and galactose, sharing the same chemical formula but differing in structure and atom arrangement.
• Glucose, fructose, and galactose are isomers, with glucose existing in both linear and ring forms and differing from galactose in hydroxyl group orientation.
• Disaccharides, such as sucrose, maltose, and lactose, are formed by joining two monosaccharides in their ring form, with the same chemical formula as their constituents.
• Oligosaccharides contain three to 10 saccharides linked together, examples being oligofructose, raffinose, and maltotriose, each with their own chemical formula.
• Polysaccharides, like amylose and glycogen, consist of more than 10 saccharides linked together, with the same chemical formula as monosaccharides and nonstarch polysaccharides.
• Nonstarch polysaccharides, such as cellulose and inulin, are complex carbohydrates and dietary fibers with different glycosidic linkages and chemical formulas.
• Carbohydrates consist solely of carbon, hydrogen, and oxygen atoms, can exist as open chains or ring structures, and have the ability to share the same chemical formula but differ in structure and configuration.
• They can be oxidized to carboxylic acids and reduced to alcohol, have a sweet taste, are solid at room temperature, and are highly soluble in water due to their hydrophilic nature.
• The solubility of carbohydrates in water makes them a useful energy source, as they can exist in hydrophilic environments like the bloodstream and inside cells.