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carbon, hydrogen,
and oxygen, are essential energy sources and structural components of all life, and they are
among the most abundant biomolecules on Earth.
* they are sources of energy, especially for brain cells and red blood cells.Carbohydrates
provide us with calories or energy, and simple sugars in particular play many roles in our
diet. The primary role of carbohydrates is to supply energy to all cells in the body.
Disaccharide-where ”di” means two, so two sugar molecules linked together. A disaccharide,
also called a double sugar, is a molecule formed by two monosaccharides, or simple sugars.
Three common disaccharides are sucrose, maltose, and lactose.
How disaccharides are formed?
Disaccharides are glycosides formed from two monosaccharides that can be either aldoses or ketoses.
One of the —OR groups is provided by the original cyclization to give the hemiacetal or hemiketal. The
second —OR group is derived from an aglycone; it is a second monosaccharide that provides the alcohol
functional group of the glycosidic bond. The common disaccharides are maltose, cellobiose, lactose, and
sucrose
(OR Group - Esters are derivative of carboxylic acids where the hydroxyl (OH) group has been
replaced by an alkoxy (O-R) group. They are commonly synthesized from the condensation of a
carboxylic acid with an alcohol: RCO2H+R′OH→RCO2R′+H2O.)
Lactose is found in the milk of mammals which includes cow milk and human milk.
Sucrose
*sucrose is found in various vegetables, with sugar cane and sugar beets having the
highest quantities
Maltose
*Simple sugars, whether they’re natural or added, are mixture of monosaccharide or
disaccharides.
Polysaccharide-where “poly” means many, so it has ten or more sugar molecules linked
together. Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Three
important polysaccharides, starch, glycogen, and cellulose, are composed of glucose. Starch
and glycogen serve as short-term energy stores in plants and animals, respectively.
* most abundant type of carbohydrate found in food.
Starches
*Starches are an important source of calories, and can be found in foods like rice,
potatoes, wheat and maize. Starches don’t taste sweet like simple sugars because
they don’t activate taste buds in the same way.
Dietary Fibers
* there are many types of dietary fibers, and they’re not all the same when it comes
to their structure or impact on health. Fibers has molecular bonds that are resistant
to human enzymes, so they pass to the small intestine undigested, get broken
down a bit by bacteria in the large intestine, and ultimately end up as a bulk
matter in the stool.
*they also increase stool weight which helps prevent constipation, and fibers like
beta-glucan are also good for heart health.
Starches
*Starches are an important source of calories, and can be found in foods like rice,
potatoes, wheat and maize. Starches don’t taste sweet like simple sugars because
they don’t activate taste buds in the same way.
Dietary Fibers
* there are many types of dietary fibers, and they’re not all the same when it comes
to their structure or impact on health. Fibers has molecular bonds that are resistant
to human enzymes, so they pass to the small intestine undigested, get broken
down a bit by bacteria in the large intestine, and ultimately end up as a bulk
matter in the stool.
*they also increase stool weight which helps prevent constipation, and fibers like
beta-glucan are also good for heart health.
Cellulose-is the most abundant natural biopolymer. Cellulose mostly comprises a plant's cell wall. This
provides the cell structural support. Wood and paper are mostly cellulosic in nature.
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