Carbohydrates

carbohydrates function

provides fast, short term energy for the body

build and provide structural support in cells to help them stay intact and function properly

carbohydrates structure

consist of C, H, and O atoms in 1:2:1 ratio, CH2O

form ring structures in aq solutions (cell fluids)

forms of carbohydrates

monosaccharide

disaccharide

polysaccharide

monosaccharide

simplest form/ monomer of carbohydrates

simple sugars that can directly release energy

what functional group belongs to monosaccharides

hydroxyl (OH-)

glucose, galactose, and fructose relation

types of monosaccharides

isomers of each other (same formula, different structure)

disaccharides

two monosaccharides covalently bonded by a glycosidic linkage (made of two OH- bonding)

formed by condensation (dehydration synthesis) rxn

water is removed

polysaccharides structure

many monosaccharides bonded together

polysaccharides function

energy storage because it is unable to release energy without being broke down to the simplest form

structural support (depending on the polysaccharide)

types of polysaccharides

glycogen, starch, cellulose, chitin

all made from glucose, differs with how they are linked and structurally arranged

glycogen function

short term energy storage in animals

used up in one day unless storage is replenished by food consumption

glycogen structure

chains of a-glucose molecules, OH points down

many side branches

starch function + structure

short term energy storage in plants

long chains of a- glucose molecules

could be branched (side groups) or unbranched (straight chain)

where is chitin found

exoskeleton of insects and crustaceans (shellfish)

cell wall of fungi

chitin structure

b- glucose monomers that contain an amine group (NH2)

amine group provides additional hydrogen bonding, makes structure stronger and more resistant to decay

cellulose function + structure

major component of cell wells in plants

cannot be digested by humans, lack the enzyme

b-glucose polymers bonded by glycosidic linkages

how does glycogen respond to dropping of blood sugar

it is hydrolyzed (breaks into glucose monomers)

uses that energy to raise back up

two types of starch chains

amylose and amylopectin

amylose

simple starch that is unbranched

starch has 20-30% of amylose

hard to digest

insoluble in water

amylopectin

complex starch that is branched

makes up 70% of starch

easy to digest, many attachment points for enzymes to break it down

soluble