Carbohydrates PDF

CARBOHYDRATES Ms. Ashwini P. Chaudar PES Modern College of Pharmacy,Moshi  Introduction  Carbohydrates are polyhydroxy aldehydes or ketones or compounds derived from their hydrolysis.  Carbohydrates are the most abundant organic constituents of plants....

CARBOHYDRATES Ms. Ashwini P. Chaudar PES Modern College of Pharmacy,Moshi  Introduction  Carbohydrates are polyhydroxy aldehydes or ketones or compounds derived from their hydrolysis.  Carbohydrates are the most abundant organic constituents of plants.  They are the major source of chemical energy for living organism (e.g. Sugars & Starch).  It compassed of carbon, Hydrogen and Oxygen.  The general molecular formula of carbohydrates is c(H2O). Starch and cellulose are two common carbohydrates. Classification of Carbohydrates Structure of Glucose and Fructose  Monosaccharides  Carbohydrates that cannot be hydrolysed to simpler compound are called Monosaccharide.  Monosaccharaides have the one sugar molecule.  Eg. Glucose, Fructose  Disaccharides  Carbohydrates that give two monomeric units on hydrolysis are called Disaccharides.  We can say two monosaccharides forms disaccharides and it is linked by glycosidic bond.  Eg. Maltose, Sucrose, Lactose.  Polysaccharides  Carbohydrates that give many monosaccharide on hydrolysis are called polysaccharides.  They have ten or more sugar molecules.  Polysaccharides are made-up of one or different types of sugars.  Eg. Starch, Glycogen  Functions of Carbohydrates  Carbohydrates are important constituents of the cell structures in the form of glycolipid, glycoprotein, heparin, cellulose, starch, Glycogen.  Carbohydrates serve as an important source and store of energy.  Maintaining blood glucose level and providing energy.  Splitting up of fatty acids in order to prevent ketosis.  Biological recognition processes.  Flavouring and Sweetening agent.  Fibre diet.