Carbohydrates
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Compounds (biomolecules) containing C, H, and O
Carbohydrates
Functional groups found in carbohydrates
C=O (carbonyl) and -OH (hydroxyl)
Major food source and energy supply for the body
Carbohydrates
The general formula for a carbohydrate
Cx(H2O)y
Different properties for the classification of carbohydrates
Size of the base carbon chain Location of the CO function group Number of sugar units Stereochemistry of the compound
Carbohydrates classifications based on the number of carbons in the molecule
Trioses contain three carbons Tetroses contain four Pentoses contain five Hexoses contain six
Example of carbohydrates reducing substances
Glucose Maltose Fructose Lactose Galactose
Most common non reducing carbohydrate
Sucrose
The primary energy source for brain, erythrocytes, and retina cells in human body
Carbohydrates
In order for a carbohydrate to be considered as reducing substance, they must contain _____
Active aldehyde and/or ketone group
Carbohydrates are hydrates of aldehyde or ketone derivatives based on the location of the CO functional group. True or False?
True
Two forms of carbohydrates
Aldose Ketose
Carbohydrate that has a terminal carbonyl group (O=CH-)
Aldose
Carbohydrate that has a carbonyl group (O=C) in the middle linked to two other carbon atoms
Ketose
Known as the structural arrangement of atoms on a given molecule
Stereoisomers
If the hydroxyl group (OH) projects to the right in the Fisher projection, the sugar belongs to
Dextrorotatory series and receives the prefix D-
If the hydroxyl group (OH) projects to the left in the Fisher projection, the sugar belongs to
Levorotatory series and receives the prefix L-
The chaining of sugars relies on the formation of _____ that are bridges of oxygen atoms
Glycoside bonds
A glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. True or False?
True
The process of producing water molecule when two carbohydrate molecules join
Dehydration
The process of using water molecule to split carbohydrate, forming individual compounds
Hydrolysis
Simple sugars that cannot be hydrolyzed to a simpler form
Monosaccharides
Common examples of monosaccharides
Glucose Fructose Galactose
Sugar formed when two monosaccharide units are joined by a glycosidic linkage
Disaccharides