Carbohydrates are the major source of energy in our body.

These are simple sugar,

starch sugar and cellulose. All carbohydrates contain carbon hydrogen and oxygen. Boyle’s Law
Charle’s Law Gay Lussac’s Law Carbohydrates are classified as monosaccharide, disaccharide,
and polysaccharide according to the number of monosaccharides linked together to form a
molecule.

Monosaccharide, “mono” means one and saccharides also known as carbohydrates.

They often called simple sugar that cannot be hydrolyzed to simple sugar. It is white solid at
room temperature and very soluble in water. Glucose (C6H12O6) is the most important of the
monosaccharides It is found in the free state in the plant and animal tissue. It is the major
carbohydrates of the body and it is carried by the bloodstream to all parts of the body. It is
sometimes known as blood sugar because it is most abundant carbohydrates in the blood
found in urine of those who have diabetes mellitus (sugar diabetes). Some examples include,
honey, dried fruits such as apples, dates and sultanas. Canned fruits such as pineapple,
strawberry and plum, fresh fruits including grapes, apples, pear, kiwi & banana.

Disaccharides are carbohydrates that yield two monosaccharide molecules upon

hydrolysis. The three disaccharides that are separately important from the biological point of
view are sucrose, lactose, and maltose. This provides quick source of energy, because they’re
only made up of two sugar molecules, they’re easily broken down by enzymes in your digestive
system into their monosaccharides and then absorbed into their bloodstream Some examples
include, sugar cane and sugar beet, table sugar, manufactured foods, such as cakes, cookies,
and dark chocolate, sweet root vegetables such as beetroot and carrots.
Sucrose (C12H12O11), glucose + fructose -commonly known as table sugar in the free
state throughout the plant kingdom. Good sources of sucrose are sugar cane, sugar beets,
maple syrup and sorghum.
Lactose (C12H12O11), glucose + galactose-or milk sugar is found in nature mainly in the
milk of mammals. Human milk contains about 6.7% lactose and cow’s milk contains about 4.5%
of the same.
Maltose, glucose + glucose-is found much less commonly in nature than either sucrose
or lactose. It is found in sprouting grains.

Polysaccharides are also called complex carbohydrates and can be hydrolyzed into
many monosaccharide units’, examples, vegetables, fruit, nuts, cereal bran. Three of the most
important polysaccharides are starch, cellulose and glycogen. Starch is a polymer of glucose. It
is found mainly in the seeds, roots and tubes of plants. The chief sources of starch are corn,
potatoes, rice, and cassava whose uses are for foods. Cellulose, like starch, is also a polymer of
glucose. It differs from starch in a way the cyclic glucose unit are linked together to form chains.
It is the chief structural components of plants and woods. Cotton fibers are almost pure
cellulose. After removal of moisture, these fibers consist of about 50% cellulose. It is also used
for making rayon fibers, photographic fil and cellophane. It is an important source of bulk in the
diet. Glycogen is the reserve carbohydrates of the animal kingdom and it is often called animal
starch. It is formed in the body by polymerization of glucose and stored, especially, in the liver
and muscle tissue. When the body needs it, glycogen is converted back to glucose, which is
ultimately oxidized to carbon dioxide and water with the release of energy. The energy is used
by the body for maintenance, growth, and other normal functions