o Carbohydrates consist of the elements carbon, hydrogen and oxygen . The H:O ratioe in all carbohydrates molecules is 2:1.

o There are three main types of carbohydrates

CARBOHYDRATES

MONOSACCHARIDES
(Simple sugar) glucose fructose galactose

DISACCHARIDES
(complex sugars ) maltose sucrose lactose

POLYSACCHARIDES
starch Cellulose glycogen

TYPES OF CARBOHYDRATES
MONOSACCHARIDES :1. Monosaccharides are monomers of carbohydrates. They are the simplest carbohydrates. 2. Monosaccharides cannot be broken down futher into smaller units of carbohydrates. 3. Monosaccharides are the basic sub-units of complex carbohydrates. 4. Monosaccharides are also known as simple sugars. 5. Examples of monosaccharides : Glucose Fructose Galactose

6. All monosaccharides are reducing sugars which act as the

reducing agent in Benedicts test.\

7. Hence, Benedicts test can be used to detect the presence of reducing sugars in a solution. 8. Benedicts solution is blue in colur because it contains copper(II) sulphate. 9. When monosaccharides are added to Benedicts solution and heated, they reduce the copper (II) sulphate in Benedicts

solution to form a brick-red precipitate of copper(I) oxide.

10. Long-chained monosaccharides combine with proteins and lipids to form glycoproteins and glycolipids respectively.

DISACCHARIDES :1. A disaccharide or double sugar,consists of two

monosaccharides joined together through condensation.

For example, maltose is formed by linking two molecules

of glucose 2. Examples of disaccharides are maltose(malt sugar), sucrose(cane sugar) and lactose( milk sugar). Glucoes + glucose condensation maltose + water Glucose + fructose condesation sucrose +water Glucose + galactose condensation lactose + water

3. Eavh of the above condesation reactions involves the removal of one water molecule. 4. Disaccharides are also known as complex sugars. 5. Disaccharides can be broken down to their constituent monosaccharides through hydrolysis. 6. Hydrolysis is a chemical reaction that involves the

breaking up of large molecules by adding water to

them . (hydro : water;lysis:break )

Maltose + water hydrolysis glucose + glucose Sucrose + water hydrolysis glucose + fructose Lactose + water hydrolysis glucose + ggalactose
7.Just like monosaccharides, all disaccharides taste sweet, are able to

crystallise and are water-soluble.

8. Sucrose is made up of glucose and frutose. It is found in sugar cane stems, sweet fruits and certain storage roots, such as carrots. Plants generally transport carbohydrates from the leaves to the roots in the form of sucrose.It is a coarse sugar used as a

sweetener in beverages and in cooking.

9. Lactose consists of glucose and galactose.It is present in the milk of mammals , including human milk.

10. Maltose is made up of two glucose molecules. It is a product of the partial digestion of starch. It is also an ingredient used in the brewing of beer.

11. Maltose and lactose are reducing sugars , while

sucrose is a non-reducing sugar.
o When sucrose is heated with Benedicts solution, the blue
colur of the solution remains unchanged. o Sucrose is hydrolysed into units of glucose and fructose when boiled with dilute acid. A brick- red precipate is formed when the hydrolysed solution is tested with

Benedicts solution.

Polysaccharides
1.

Hundreds or thousands of moosaccarides can be linkedthrough condesation reaction to form a long chain of molecules or polymer. Polysaccharides are polymers formed by the condesation of glucose monomers. Polysaccharides are relatively insoluble in water due to their large

2. 3.

molecular size.Polysaccharides do not taste sweet and do not

crystallise. 4. Examples of polysaccharides are starch, glycogen and cellulose.

5.
6.

Starch is found in wheat, rice, potatoes, bread and corn.

Starch is the main ebergy storage compound in plants. The iodine test in carried out to ttest for the oresence starch in leaf.

7. Glycogen is the main reserve of carbohydrates in animals and yeast. 8. It is stored in the liver and muscle cells Glycogen is

also referred to as animal starch.

9. Cellulose is the substance of which plant cell walls

are made of. Cellulose provides support for plants

cells.

10. Polysaccharides can be hydrolysed or broken down

into smaller molecules by adding dilute acids, by boiling and through enzymatic reactions.