This document defines and provides examples of different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It explains that carbohydrates are compounds made of carbon, hydrogen, and oxygen. Monosaccharides like glucose, fructose, and galactose are simple sugars that can combine to form double sugars called disaccharides such as sucrose, lactose, and maltose. Many monosaccharides linked together form polysaccharides such as starch, glycogen, and cellulose. The document also discusses the structures of common monosaccharides and disaccharides. It defines reducing and non-reducing sugars and provides examples. Additionally, it describes how sugar leads to tooth decay when combined with saliva and bacteria
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This document defines and provides examples of different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It explains that carbohydrates are compounds made of carbon, hydrogen, and oxygen. Monosaccharides like glucose, fructose, and galactose are simple sugars that can combine to form double sugars called disaccharides such as sucrose, lactose, and maltose. Many monosaccharides linked together form polysaccharides such as starch, glycogen, and cellulose. The document also discusses the structures of common monosaccharides and disaccharides. It defines reducing and non-reducing sugars and provides examples. Additionally, it describes how sugar leads to tooth decay when combined with saliva and bacteria
This document defines and provides examples of different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It explains that carbohydrates are compounds made of carbon, hydrogen, and oxygen. Monosaccharides like glucose, fructose, and galactose are simple sugars that can combine to form double sugars called disaccharides such as sucrose, lactose, and maltose. Many monosaccharides linked together form polysaccharides such as starch, glycogen, and cellulose. The document also discusses the structures of common monosaccharides and disaccharides. It defines reducing and non-reducing sugars and provides examples. Additionally, it describes how sugar leads to tooth decay when combined with saliva and bacteria
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online from Scribd
This document defines and provides examples of different types of carbohydrates including monosaccharides, disaccharides, and polysaccharides. It explains that carbohydrates are compounds made of carbon, hydrogen, and oxygen. Monosaccharides like glucose, fructose, and galactose are simple sugars that can combine to form double sugars called disaccharides such as sucrose, lactose, and maltose. Many monosaccharides linked together form polysaccharides such as starch, glycogen, and cellulose. The document also discusses the structures of common monosaccharides and disaccharides. It defines reducing and non-reducing sugars and provides examples. Additionally, it describes how sugar leads to tooth decay when combined with saliva and bacteria
Copyright:
Attribution Non-Commercial (BY-NC)
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Download as DOC, PDF, TXT or read online from Scribd
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Key Concepts
• Carbohydrates are compounds of carbon, hydrogen and oxygen.
• General formula of carbohydrates is Cx(H2O)y, or, CxH2yOy. • Carbohydrates are also known as sugars. • The most common simple carbohydrates have either: 5 carbon atoms (pentoses) or 6 carbon atoms (hexoses). • A monosaccharide is made up of one sugar (mono means 1). • A disaccharide is made up of two simple sugars chemically joined together (di means 2). • A polysaccharide is made up of many simple sugars chemically joined together (poly means many). • Monosaccharides contain the hydroxy (alcohol, OH) functional group. • Disaccharides and polysaccharides contain both the hydroxy (alcohol, OH) functional group and an ether or glycosidic link (R-O-R') between 2 simple sugar molecules. • 2 monosaccharides react in a condensation reaction producing a disaccharide and water.
Examples of Carbohydrates Carbohydrate Name Formula Source glucose C6H12O6 fruits Monosaccharides fructose C6H12O6 fruits, honey (simple sugars) galactose C6H12O6 not naturally occurring sucrose (glucose + fructose) C12H22O11 sugar cane, sugar beet Disaccharides lactose (glucose + galactose) C12H22O11 milk (double sugars) maltose (glucose + glucose) C12H22O11 germinating grain starch -(C6H10O5)-n energy store in plants energy store in animals Polysaccharides glycogen -(C6H10O5)-n (liver and muscles) cellulose -(C6H10O5)-n plant fibre
Structure of Monosaccharides Glucose, fructose and galactose are isomers, they have the same chemical formula (C6H12O6) but different structures.
Glucose, fructose and galactose are all examples of hexoses, simple sugars containing 6 carbon atoms.
Name glucose galactose fructose
Formula C6H12O6 C6H12O6 C6H12O6 Structure
Structure of Disaccharides Sucrose, lactose and maltose are isomers, they have the same chemical formula, C12H22O11, but different structures.
An ether, or glycosidic, link joins 2 monosaccharides to form a disaccharide.
When two monosaccharides react in a condensation reaction the products are a disaccharide and a molecule of water.
Name Formula Formed from Structure
glucose + fructose ---> sucrose + H2O
sucrose C12H22O11 +
glucose + galactose ---> lactose + H2O
lactose C12H22O11 +
glucose + glucose ---> maltose + H2O
maltose C12H22O11 + Reducing and Non-reducing Sugars
Key Concepts • Sugars exist in solution as an equilibrium mixture of open-chain and closed- ring (or cyclic) structures. • In the open-chain form, the carbon atom that contains the C=O bond is called the carbonyl carbon. • In the closed-ring (cyclic) structure, the carbonyl carbon is the one which is attached to the O of the ring and an OH group. • Sugars that can be oxidised by mild oxidising agents are called reducing sugars because the oxidising agent is reduced in the reaction. • A non-reducing sugar is not oxidised by mild oxidising agents. • All common monosaccharides are reducing sugars. • The disaccharides maltose and lactose are reducing sugars. • The disaccharide sucrose is a non-reducing sugar. • Common oxidising agents used to test for the presence of a reducing sugar are:
a. Benedict's Solution b. Fehling's Solution c. Tollen's Reagent
Sugar or more specifically sucrose is a carbohydrate that occurs naturally in every fruit and vegetable. It is the major product of photosynthesis, the process by which plants transform the sun's energy into food. Sugar occurs in greatest quantities in sugar cane and sugar beets from which it is separated for commercial use.
Tooth decay
Sugar, saliva, and bacteria lead to a formidable combination that may lead to tooth decay. After eating sugar, particularly sucrose, and even within minutes of brushing your teeth, sticky glycoproteins (combination of carbohydrate and protein molecule) adhere to the teeth to start the formation of plaque. At the same time millions of bacteria known as Streptococcus mutans also adhere to the glycoprotein. Although, many oral bacteria also adhere, only the S. mutans is able to cause cavities
In the next stage, the bacteria use the fructose in a metabolism process of glycolysis to get energy. The end product of glycolysis under anaerobic conditions is lactic acid. The lactic acid creates extra acidity to decrease the pH to the extent of dissolving the calcium phosphate in the tooth enamel leading to the start of a cavity. Preventative measures include frequent brushing and flossing to prevent plaque build up. A diet rich in calcium and fluoride in the water lead to stronger tooth enamel. A diet of more complex carbon hydrates that are low in sugar and no sucrose snacks between meals is also a good preventative measure.
