Carbohydrates are macromolecules defined as Polyhydroxy aldehydes or ketones. They have general formula Cn(H2O)n.
Synthesis
Plants synthesize carbohydrates through photosynthesis. In this process plants convert carbon dioxide and water into glucose in the presence of sunlight and green pigment chlorophyll.
1. Monosaccharaides
2. Oligosaccharides
3. Polysaccharides
1.Monosaccharide
The carbohydrates which cannot be further hydrolyzed. These are also called simple sugars. They consist of 3 to 9 carbon atoms. They are further classified as trioses, tetroses, pentoses, hexoses, and so on depending on number of carbon atoms in their molecules, The important monosaccharaides are hexoses like glucose and fructose, etc.
Properties
• Monosaccharaides are white crystalline solids.
• They are sweet in taste and soluble in water
• They cannot be hydrolyzed.
• They are reducing in nature, therefore, these are called reducing sugars.
2.Oligosaccharides
The carbohydrates which upon hydrolysis give 2 to 9 units of monosaccharide or simple sugars are called oligosaccharides. • They are further classified as disaccharides, trisaccharides, tetrasaccharides, etc., depending upon the number of monosaccharide units they produce on hydrolysis. Examples: sucrose. • On hydrolysis, sucrose produces one unit of glucose and one unit of fructose.
Properties
• These carbohydrates are white, crystalline solids easily soluble in water.
• They are also sweet in taste.
• They may be reducing or non-reducing
Question What is the main difference between glucose and fructose?
Answer. Glucose is a pentahydroxy aldehyde while fructose is pentahydroxy ketone having the open chain structures as follows and general formula C6H1206.
3. Polysaccharides
The carbohydrates which upon hydrolysis give10 to 1000 monosaccharide units or simple sugars are called oligosaccharides. Example: starch, cellulose.
Properties
•They are amorphous solids.
•They are tasteless and insoluble in water.
• They are non reducing in nature.
Question. What is the dextrose sugar? Give examples.
Answer.
The monosaccharide which can rotate the plane of plan polarized light to right (clockwise). They are called dextrorotatory or dextrose sugar. For example; glucose, glactose, mannose etc.
Question: Explain the sources and uses of Carbohydrates.
Answer.
Sources and Uses of Carbohydrates
Carbohydrates are the most abundant class of carbon containing compounds. There are various sources and uses.
Sources of monosaccharaides or simple sugars:
Glucose, fructose and galactose are found in fruits, vegetables, honey and cereals.
Sources of Disaccharides
Sucrose is found in sugar beet, sugar cane, and fruits. .Lactose is present in milk and dairy products. Maltose, is found in cereals.
Sources of Polysaccharides
Starch is found in cereal crops; wheat, barley, maize, rice, etc. Cotton is pure cellulose.
Uses
1.Carbohydrates in form of glucose transport energy both in plants and animal. In human body, 1 g of glucose produces 15.6 KJ/mole energy.
2. Carbohydrates are source of food for most of organism.
3. Carbohydrates are structural material of plants
4. Cellulose (fibers) is found bran, whole meal bread, vegetable and fruits etc,
5. Cellulose absorbs toxic material in food that can harm the human body.
6. It lowers the cholesterol level and control the blood pressure.
7. Sucrose is used as table sugar.
8. Glucose is stored in animal in muscles and liver in the form of glycogen which serves as source of energy for long time.
9. Glucose is sstored in plant in the form of starch,
10. Starch is used in preparation of rectified spirits.
11.Sarch is used as adhesives.
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