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Recall
• What are carbohydrates?
• Structure of carbohydrates?
• Classification of carbohydrates?
• Chemical Characteristics of carbohydrates
• Glycosidic Bonding
• Animal and Plant carbohydrates
Learning Outcomes
• Hydrates of Carbons
• Carbon + H2O
• C6H12O6 C(H2O)n
Classification of CHO
1. Monosaccharaides (1 sacchar unit)
2. Oligosaccharides (2 to10 sacchar units)
3. Polysaccharides (more than 10 sacchar units)
Monosaccharides
• Triose
• Tetrose
• Pentose
• Hexose
• Examples?
Monosaccharides
• Slightly dissolved in water
• Less Soluble in water than monosaccharides
• Less sweet than monosaccharides
• Higher molecular weight than monosaccharides
Disaccharides
• Not dissolved in water
• Not Soluble in water than monosaccharides
• Not sweet
• Higher molecular weight
• eg: Starch, Amylopectin, Glycogen, Cellulose.
• Polysaccharides are ubiquitous in nature.
• Three types: Structural Polysaccharides, Water binding
polysaccharides and Reserve Polysaccharides.
Polysaccharides
• Structural Polysaccharides:
• Provide mechanical stability to cells, organs, and organisms.
Polysaccharides
• Water binding Polysaccharides:
• They are strongly hydrated and prevent cells and tissues
from drying out.
Polysaccharides
• Reserve Polysaccharides:
• starches in plants
• Inulin: a fructose polymer, is used as a starch substitute
in diabetics’ dietary products.
• Glycogen, the reserve carbohydrate of higher animals, is
stored in the liver and mus- culature in particular
Polysaccharides
Homoglycans and Polyglycans – Polysaccharides
• Two glucose polymers of plant origin are of special
importance among the polysac- charides:
Plant Polysaccharides
1. Based on optical isomerism L and D forms
2. Based on epimers
Difference?
Examples?
Based on isomerism
Based on Based on chemical
nature of the carbonyl function
into aldoses and ketoses.
• Mutarotation is a term given to the change in the observed
optical rotation of a substance with time.
Mutarotation
H H
HOCH2 H HOCH2 H
HO O HO O
HO OH HO H
1 1
H OH H OH
H H H OH
b-D-Glucopyranose a-D-Glucopyranose
Initial: [a]D +18.7° Initial: [a]D +112.2°
Mutarotation of D-Glucose
H H
HOCH2 H HOCH2 H
HO O HO O
HO OH HO H
1 1
H OH H OH
H H H OH
b-D-Glucopyranose (64%) a-D-Glucopyranose (36%)
Initial: [a]D +18.7° Initial: [a]D +112.2°
Mutarotation of D-Glucosee
When the anome- ric OH
group of a sugar reacts with
an alcohol, with elimination
of water, it yields an O–
glycoside
Glycoside formation
(Glycosidic Bonds)
More examples?
Reduction
and oxidation
Epimers are related
by the inversion of
configuration at a
single chiral center
Epimerization
• The hydroxyl groups of monosaccharides can form esters
with acids.
• In metabolism, phosphoric acid esters such as glucose 6-
phosphate and glucose 1-phosphate are particularly
important.
Esterification.
• Most important is Glucose
• Energy and carbohydrates?
• Structural and functional importance?
Human carbohydrates
Thank you