Carbohydrates: Monosaccharides

Study Notes

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

Description

Explore the basics of carbohydrates, including the structure and classification of monosaccharides, the building blocks of carbs. Learn about the molecular formula, carbon atom count, and examples of trioses, pentoses, and hexoses.