Carbohydrates

Carbohydrates
• Carbohydrates can be discuss under the
following headings:
1.Definition
2.Classification
3.Physical & Chemical properties
4.Structure of Carbohydrates
5.Functions of Carbohydrates
 CARBOHYDRATES
• A carbohydrate is an organic compound that
consists only of carbon, hydrogen, and oxygen,
usually with a hydrogen:oxygen atom ratio of 2:1;
in other words, with the empirical formula
Cm(H2O)n.
• Carbohydrates may be defined as
polyhdroxyaldehydes or ketones or compounds
which produce them on hydrolysis
Sources of Carbohydrates
• Starch-containing foods can be divided into
four classifications:
• Starchy Vegetables
All kinds of potatoes are in this classification.
Also included are yams, winter squashes (such
as buttercup, hubbard and banana squashes),
pumpkin, caladium root, taro root, cassava
root.
• Mildly starchy vegetables
This classification includes carrots, cauliflower,
beets, rutabaga and salsify.

• Cereal grains
This includes all cereals, whether they're
whole or refined, raw or cookd. Examples are
wheat, rye, barley, rice, millet, buckwheat and
oats.
• Legumes
This includes peanuts, lentils, peas and beans.
 Monosaccharides
• Monosaccharides (Greek: mono-one) are the
simplest group of carbohydrates and are often
referred at as simple sugars. They have the
general formula Cn(H2O)n, and they cannot be
further hydrolyzed. The monosaccharides are
divided into different categories, based on the
functional group and the number of carbon
atoms.
• The common monosaccharides and
disaccharides of biological importance.
 Aldoses
When the functional group in
monosaccharides in an aldehyde, they are
known as aldoses.

e.g. glyceraldehyude, glucose.

 Ketoses
When the functional group is a keto group,
they are referred to as ketoses.

e.g. dihydroxyacetone, fructose

Based on the number of carbon atoms, the
monosaccharides are regarded as trioses (3C),
tetroses (4C), pentoses (5C), hexoses (6C), and
heptoses (7C). These terms along with
functional groups are used while naming
monosaccharides.
For instance:
Glucose in an aldohexose while fructose is a
ketohexose.
 Monosaccharides
From Greek word for sweet wine; grape
Glucose
sugar, blood sugar, dextrose.
Greek word for milk--"galact", found as a
Galactose
component of lactose in milk.
Latin word for fruit--"fructus", also known as
Fructose levulose,
found in fruits and honey; sweetest sugar.
Ribose and Deoxyribose are found in the
Ribose backbone structure of RNA and DNA,
respectively.
 Disaccharides
A disaccharide
• Consists of two monosaccharides.
Monosaccharides Disaccharide
Glucose + glucose maltose + H2O

Glucose + galactose lactose + H2O

Glucose + fructose sucrose + H2O
 Maltose
Maltose is
• A disaccharide also known as malt sugar.
• Composed of two D-glucose molecules.
• Obtained from the hydrolysis of starch.
• Linked by an -1,4-glycosidic bond formed from the
 −OH on C1 of the first glucose and −OH on C4 of
the second glucose.
• Used in cereals, candies, and brewing.
• Found in both the - and β - forms.
Maltose
 Lactose
Lactose
• Is a disaccharide of β-
D-galactose and α- or
β-D-glucose.
• Contains a β -1,4-
glycosidic bond.
• Is found in milk and
milk products.
 Sucrose
Sucrose or table sugar
• Is obtained from sugar cane and sugar beets.
• Consists of α-D-glucose and β-D-fructose..
• Has an α,β-1,2-glycosidic bond.
 OSPE
CARBOHYDRATES
Monosaccharides
QUESTIONS
Q# Identify the structure mentioned in the picture.
1
Q# Name the compound formed by oxidation of
2 carbon # 6 of the structure.
Q# Name the compound formed by oxidation of
3 carbon # 1 of the structure.
Q# Name the compound formed due to reduction of
4 anomeric carbon.
QUESTIONS
Q#1 Identify the structure mentioned in the picture.
Q#2 Name the compound formed by oxidation of carbon # 6
of the structure.
Q#3 Name the compound formed by oxidation of carbon # 1
of the structure.
Q#4 Name the compound formed due to reduction of
anomeric carbon.

ANSWERS
Q#1 D-Glucose
Q#2 GlucuronicAcid
Q#3 Gluconic Acid
Q#4 Sorbitol
DETECTION OF CARBOHYDRATES
 QUESTIONS
Q#1 Which test is performed for reducing sugars?

Q#2 Which test differentiates reducing

monosaccharide & disaccharide?

Q#3 Why we perform Seliwanoff’s test?

Q#4 Name non-reducing disaccharides:

QUESTIONS
Q#1 Which test is performed for reducing sugars?
Q#2 Which test differentiates reducing monosaccharide &
disaccharide?
Q#3 Why we perform Seliwanoff’s test?
Q#4 Name non-reducing disaccharides:

ANSERS
Q#1 Benedict’s test
Q#2 Barfoed’s Test
Q#3 For identification of keto-sugars (Fructose)
Q#4 Sucrose
DISACCHARIDES
QUESTIONS
Q#1 Identify the structure in the picture.
Q#2 What is the composition of the disaccharide shown.
Q#3 Is it reducing or non-reducing?
Q#4 What is its optical rotation?
QUESTIONS
Q#1 Identify the structure in the picture.
Q#2 What is the composition of the disaccharide
shown.
Q#3 Is it reducing or non-reducing?
Q#4 What is its optical rotation?

ANSWERS
Q#1 Sucrose
Q#2 Glucose and fructose
Q#3 Non-reducing
Q#4 Dextro-rotatory
Regarding Practical
QUESTIONS
Q#1 Name the compound/ ring which is produced in
Molisch`s test
Q#2 What is percent solution and its types?
Q#3 What is Molarity?
QUESTIONS
Q#1 Name the compound/ ring which is produced in Molisch`s test
Q#2 What is percent solution and its types?
Q#3 What is Molarity?

ANSWERS
Q#1 hydroxymethyl furfural compound
Q#2 When grams / milliliters of solute dissolved in solute and final
product made up to 100grams or 100 milliliters
v/v, wt/v, wt/wt
Q#3 Measuring the no of moles of a solute per litre of solution
THANKS