Carbohydrates: Monosaccharides

Carbohydrates

• Monosaccharides are the basic unit of carbohydrates, composed of carbon, hydrogen, and oxygen atoms in a 1:2:1 ratio.
• They have the general molecular formula (CH2O)n, where n can be 3, 5, or 6.
• Monosaccharides can be classified according to the number of carbon atoms in a molecule:
  • Trioses (n = 3): e.g., glyceraldehyde
  • Pentoses (n = 5): e.g., ribose and deoxyribose
  • Hexoses (n = 6): e.g., fructose, glucose, and galactose

Disaccharides

• Disaccharides are formed when two monosaccharides react, releasing water and requiring energy.
• A glycosidic bond forms, holding the two monosaccharide units together.

Carbohydrates + Proteins

• Glycated Hemoglobin (HbA1C) is a form of hemoglobin that permanently binds to proteins like hemoglobin after prolonged exposure to elevated blood sugar.
• Normal Hemoglobin (Hb) transports four oxygen molecules by binding to four iron atoms inside each HEME Group.

Saturated vs. Unsaturated Fats

• Saturated fats have a maximum number of hydrogens bonded to the carbons, being "saturated" with hydrogen atoms.
• Unsaturated fats have carbon-carbon double bonds:
  • Monounsaturated: a single double bond
  • Polyunsaturated: multiple double bonds

Unsaturated Fats: Cis- and Trans-

• Cis-unsaturated fats:
  • Usually occur naturally
  • Hydrogens are on the same side of the double bond
  • Create a kink, making them more likely to be liquids at room temperature
• Trans-unsaturated fats:
  • Are manufactured
  • Hydrogens are on opposite sides of the double bond
  • Have no kinks, making them more likely to be solid at room temperature
  • Are associated with cardiovascular diseases