NUTRIENTS -

CARBOHYDRATES
NEED FOR FOOD

• Energy for vital activities: raw materials converted to food

by the process of photosynthesis (energy is transferred :
plants  animals)
• Food provides raw materials for making new protoplasm:
to repair old cells and to make new cells
• To stay healthy: Vitamins and minerals
• Nutrients in food: carbohydrates, fats, proteins
• Anorexia Nervosa ???
 WATER

7 0 % O F O U R B O D Y W E I G H T I S WAT E R
FUNCTIONS OF WATER

• Solvent for chemical reaction (photosynthesis, etc.)

• Key component of tissues (cells, tissues, eznzymes, blood)
• Controlling body temperature (sweat)
• Transporting dissolved substances: digested products
transported, waste products removed
IN PLANTS:

• For photosynthesis
• To keep cells turgid and firm
• To transport mineral salts through xylem
• To transport food substance from leaves to phloem
HOW MUCH WATER IS
NEEDED
• Water is lost in sweat, urine, faeces, exhaled air
• Healthy adult needs 3 litres in temperate climate and more
in hot climate
• Amount of water needed depends on:
• Active nature of a person
• Health (E.g. Diabetes)
• Environmental conditions (Cactus Wren – desert bird)
CARBOHYDRATES

ORGANIC MOLECULES MADE OF

CARBON, HYDROGEN AND OXYGEN
• Carbohydrates are classified as: single sugars, double
sugars, complex carbohydrates
SINGLE
SUGARS/MONOSACCHARIDES
• Cannot be further digested
• Can pass through cell membranes and can be easily
absorbed
• E.g. glucose, fructose, galactose
• Chemical formula C6H12O6
• Atoms arranged differently
• Hence different chemical and biological properties
OCCURRENCE OF SIMPLE
SUGARS
DISACCHARIDES

• Have two sugars bonded together

• E.g. maltose, sucrose, lactose
• C11H22O11
• Same chemical formula
MALTOSE

• Contains two glucose molecule

• Formed by condensation reaction
• One water molecule is removed
• Double sugars can be split into simple sugars using enzymes
• E.g. enzyme maltase splits maltose as glucose + glucose
• This is called a hydrolytic reaction
• One water molecule is used for the reaction
SUCROSE/LACTOSE

• Glucose + fructose  sucrose + water

• Glucose + galactose  lactose + water
TESTING REDUCING SUGAR

• A reducing sugar is any sugar that is capable of

acting as a reducing agent because it has a free
aldehyde group or a free ketone group.
• Glucose, fructose, galactose, maltose, lactose are
reducing sugars
• Sucrose is not a reducing sugar
COMPLEX CARBOHYDRATES

• Polysaccharide consisting of many monosaccharide molecules

• Formed by condensation reactions
• E.g. starch, glycogen, cellulose
• Have different chemical and biological properties
IDENTIFICATION OF STARCH
GLYCOGEN AND STARCH-
STORES OF GLUCOSE
• Plants store glucose as starch
• Animals store glucose as glycogen
• Glycogen is stored in liver and muscles
• Properties:
• Insoluble in water
• Large molecules
• Easily hydrolysed to glucose
• Compact shape so occupy less space
HYDROLYSIS OF STARCH

• Amylase digest starch to form maltose

• Maltase hydrolyses maltose to glucose
FUNCTIONS OF
CARBOHYDRATES
• Energy for cell activities
• Cell walls of plants – support
• Can be converted to amino acids and fats
• For the formation of DNA
• To synthesize lubricant like mucus
• Nectar formation