Analysis of a scientific text

https://wou.edu/chemistry/chapter-
11-introduction-major-macromolecul
es/
The term carbohydrate originates from
the way that most members of this
chemical class resemble combinations
of carbon and water. Carbohydrates
can be generally represented by the
formula (CH2O)n, in which n indicates
the number of units of this
combination of atoms.
The basic structure of a simple
carbohydrate is a backbone of
carbon bound to two or more
hydroxyl groups. Because they also
have either an aldehyde or a ketone
group, they are often designated as
polyhydroxy aldehydes or ketones.
In simple terms, a sugar such as glucose is
an aldehyde with a terminal carbonyl
group bonded to a hydrogen and
another carbon. Fructose sugar is a
ketone with a carbonyl group bonded
between two carbons.
Carbohydrates exist in a great variety
of configurations. The common
term sugar (saccharide) refers to a
simple carbohydrate such as a
monosaccharide or a disaccharide
that has a sweet taste.
A monosaccharide is a simple
polyhydroxy aldehyde or ketone
molecule containing from 3 to 7
carbons; a disaccharide is a
combination of two
monosaccharides; and a
polysaccharide is a polymer of five
or more monosaccharides bound in
linear or branched chain patterns.
Monosaccharides and disacchari
are specified by combining a p
that describes some characteri
of the sugar with the suffix -os
For example, hexoses are composed
of 6 carbons, and pentoses contain
5 carbons. Glucose (Gr. sweet) is the
most common and universally
important hexose; fructose is
named for fruit (one of its sources);
and xylose, a pentose, derives its
name from the Greek word for
wood.
Disaccharides are named similarly:
lactose (L. milk) is an important
component of milk; maltose means
malt sugar; and sucrose =
saccharose (Fr. sugar) is common
table sugar or cane sugar.
The subunits of disaccharides and
polysaccharides are linked by means
of glycosidic bonds, in which
carbons (each is assigned a number)
on adjacent sugar units are bonded
to the same oxygen atom like links
in a chain.
For example:
• Maltose is formed when the
number 1 carbon on a glucose
bonds to the oxygen on the number
4 carbon on a second glucose.
• Sucrose is formed when glucose and
fructose bind oxygen between their
number 1 and number 2 carbons.
• Comprehension
• Give a title to the text
• What are the two functional groups
that characterize carbohydrates?
• What are the different classes of
carbohydrates?
• By which type of bond the
carbohydrates are linked?
• Language
Give in French the translation of the
following words:

Originate: backbone:
bonded: taste:
describe:
• Give from the following words the
synonym and the opposite of the
words underlined in the table.
 An association, locally, few, are found, bonded,
differently, initial, designs.
Synonym Opposite

Carbohydrates exist in a Universally important

great variety of hexose
configurations.
Disaccharides are
The common term sugar named similarly.
refers to a simple
carbohydrate
A disaccharide is a With a terminal
combination of two carbonyl group
monosaccharides
Polysaccharides are
linked by means of Most members of this
glycosidic bonds chemical class
• D- Fill the table with suffix and
prefix from the following words
designated, generally, polyhydroxy,
combinations, monosaccharide,
chemical, containing, pentoses,
important, between
• F- Translate to French language the
following sentence
Carbohydrates exist in a great variety
of configurations. The common
term sugar (saccharide) refers to a
simple carbohydrate such as a
monosaccharide or a disaccharide
that has a sweet taste.
The subunits of disaccharides and
polysaccharides are linked by means
of glycosidic bonds, in which
carbons (each is assigned a number)
on adjacent sugar units are bonded
to the same oxygen atom like links
in a chain.