Carbohydrates Notes PDF

 I am successful today if I can… Identify and describe carbohydrates: monosaccharides, disaccharides, and polysaccharides Draw condensation reactions using carbohydrates Describe properties of complex carbohydrates Carbohydrates One of the most common organic molecules Always contain...

 I am successful today if I can… Identify and describe carbohydrates: monosaccharides, disaccharides, and polysaccharides Draw condensation reactions using carbohydrates Describe properties of complex carbohydrates Carbohydrates One of the most common organic molecules Always contain C, H, and O in the ratio (CH2O)n Used as the primary energy source in the body → sugars and starches store energy in a way that is easily accessible by the body Contain hydroxyl and carbonyl groups → most are polar molecules that can dissolve in water Monosaccharides The simplest sugars (one molecule) 6 Carbon sugar → hexose 5 Carbon sugar → pentose Glucose (C6H12O6) is the primary energy storage carbohydrate used by living organisms Other hexose sugars include fructose (fruit sugar) and galactose (found in milk) Sugars usually have the ending -ose Can appear in two forms: straight chain and ring  Hydroxyl group on C5 reacts with aldehyde group at C1 to form a closed ring.  We number the carbon atoms beginning at the top when in straight chain form, or beginning to the right of the oxygen atom when in ring form Common Monosaccharides Disaccharides (Oligosaccharides) Double sugars (2 linked monosaccharides) → slightly longer are known as oligosaccharides Common disaccharides include maltose, sucrose, and lactose The bond created in the linkage of two sugars is a glycosidic linkage Covalent bond Formed by condensation reaction Draw the reaction between two α-glucose molecules, and name the bond type: Below shows the reaction between two β-glucose molecules → what do you notice?  Complete the table below Resulting Uses/Where Seen Monosaccharides Disaccharide (look up) Glucose + maltose Glucose Glucose + sucrose Fructose Glucose + lactose Galactose Disaccharides Disaccharides can be broken down by the addition of water in a hydrolysis reaction Polysaccharides: Complex carbohydrates → starch, glycogen, cellulose All three are composed of several hundred to several thousand monomers of glucose Straight chain or branched molecules, held together by glycosidic linkages Two important functions of polysaccharides are energy storage and structural support Starch and glycogen are storage polysaccharides Cellulose and chitin are support polysaccharides. Polysaccharides Polysaccharides are too large to be absorbed by the cells in your digestive system, so hydrolysis reactions with specific enzymes can break down these large complex carbohydrates into smaller glucose subunits that your cells can absorb E.g.: amylase breaks down amylose starch