Carbohydrates-monosaccharides, Disaccharides, & Polysaccharides

5 Monosaccharides

(Monomers of carbohydrates)

Glucose

Fructose

Galactose

Deoxyribose

Ribose

Glucose(sugar)

•Very important in animal (including human) physiology, diet and nutrition

•because GLUCOSE IS THE FORM OF SUGAR THAT IS USED BY THE BODY FOR ENERGY.

•All other carbohydrates, including all other sugars, are converted into glucose within the digestive system (digestive processes)

•Present in various forms of vegetation including many ripe fruits as well as onions and beetroot.

Characteristics of monosaccharides?

•Soluble in water

•Sweetness varies (with individual monosaccharide)

Disaccharides consist of?

molecules whose form is that of two monosaccharide molecules joined together.

Definition of a sugar?

A carbohydrate that is soluble in water. Sugars are usually crystalline and have a sweet taste.

Disaccharide examples:

-Maltose

-Sucrose

-Lactose

SUCROSE made up of?

Glucose & fructose

MALTOSE made up of?

Glucose & Glucose

LACTOSE made up of ?

Galactose & Glucose

Polysaccharides are

Long branching chains (polymers) of linked monosaccharides.

Types of Polysaccharides(5)

•Starch

•Dextrin

•Cellulose

•Pectin

•Glycogen

Carbohydrates include?

Sugars & the polymers of sugars

Chemicals that are sugars often have names ending in?

"-ose". For example, note the suffix "-ose" in fructose, glucose, galactose, sucrose, lactose, and maltose.

ogliosaccharides

short-chain carbohydrates 3- 10 monomers and can be found as glycolipids embedded in the cell membranes