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Biochemistry
• Biochemistry deals with naturally
occurring macro molecules

• Such as carbohydrates, proteins,

lipids, nucleic acids and vitamins

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Carbohydrates

• Hydrates of carbon

• Derives from the formula Cn (H2O)

• Polyhydroxy aldehydes

• Polyhydroxy ketones

• Synthesized by body from

simple molecules
• They are also the most
abundant biological
molecules

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Carbohydrates

• Synthesized by plants through

photosynthesis, from carbon dioxide
and water

• 6CO2 + 6H2O C6H12O6 + 6O2

Classification
Monosaccharides
(Monomers)

Oligosaccharides

Polysaccharides
(Polymers)

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Monosaccharide

 Monomers

 Consist of 3 to 9 carbons

 White crystalline solids

Monosaccharide
 Simplest sugars which cannot be

hydrolyzed

 Easily soluble in water

 Sweet in taste

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Classification

Monosacchardies

Functional Number of C
group

Functional Group

Monosacchardies

Aldoses Ketoses

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Examples
Aldoses (e.g., glucose) have an
aldehyde group at one end.
H O
C

H C O H

H O C H

H C O H

H C O H

C H 2 O H

D - g l u c o s e

Examples
 Ketoses (e.g., fructose) have a keto
group

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Number of C

 Trioses contain 3 Carbons

 Tetroses contain 4 Carbons

 Pentoses Contain 5 Carbons

 Hexoses Contain 6 Carbons

Examples

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Oligosaccharides

 Oligosaccharides give 2 to 9 units

of monosaccharides on hydrolysis

Classification

 They are classified as fol

 Disaccharides

 Trisaccharides

 Tetrasaccharides

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Disaccharides
 Also called dimers
 Two monosaccharides combine by
means of condensation

 Glycosidic bond

 A glycosidic bond is a covalent bond

that joins a carbohydrate to another
functional group or molecule.

Examples

 Maltose (Malt Sugar)

 Sucrose (Cane Sugar)

 Lactose (Milk Sugar)

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Formation of Dimers

Glucose + Glucose Maltose + water

Glucose + Fructose Sucrose + Water

Glucose + Galactose Lactose + Water

Formation of Dimers

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Properties
 White crystalline solids

 Easily soluble in water

 Sweet in taste
 Hydrolyzes into two
monosaccharide units

Polysaccharides

 Macromolecular carbohydrates
 Hundreds to thousands of
monosaccharide units

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Classification

Polysacchardies

Homo Hetero
polysaccharides Polysaccharides

Examples

Homopolysaccharide

Starch Cellulose

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Examples

Examples

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Examples

Heteropolysaccharide

Glycosamine

Examples

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Properties
 Amorphous solids

 Tasteless

 Insoluble in water
 Cannot be hydrolyzed to simple
sugars

Functions of Carbohydrates
 Source of energy in the form of
glucose
 Our brain uses energy in the form of
carbohydrates
 Regulate the amount of sugar level-
hypoglycemia

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Functions of Carbohydrates
 Nutrients for bacteria
 Dietary fibers helps to keep the
bowel functioning properly

 Fibers lowers cholesterol level and

regulates blood pressure

Functions of Carbohydrates

 Protect our muscles from cramping

 Flavors to the diet

 Growth of certain desirable
bacteria in the small intestine
synthesize B-complex Vitamins

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Functions of Carbohydrates

 Protein sparing function

 Cell wall structure of plants

 Glycoproteins and lipoproteins
maintain the shape of the body

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