CONTENT

PAGE

INTRODUCTION

CARBOHYDRATE
Monosaccharides

3-4

Disaccharides

Polysaccharides

...

6-8

LIPID
Fatty Acids..

9-10

Comparison on Lipid and Carbohydrate

11

REFERENCES

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INTRODUCTION
What is Carbohydrates?
Carbohydrates can be widely or vaguely defined as polyhydroxyl aldehydes or ketones and
subsidiary or as substance that provide one of this compound. (www.slideshare.net)
Carbohydrates is biological molecule which contain carbon,hydrogen and oxygen.The general
formula that represents carbohydrate is Cx (H2O)y. This is because hydrogen and oxygen has the
ratio of 2:1 as it represents water (H2O)
Carbohydrates is soluble in water too. Carbohydrate can be considered as sugar . Sugar have
many hydroxyl group in their structure. The hydroxyl group has the capability to be a hydrogen
bond, thus it enhances the reason for water solubility of a compound,so it makes carbohydrates
water soluble. (http://www.ask.com/food/carbohydrates-soluble-water-e5cfc276d1e7c298)
Carbohydrates can be distinguished into three types which are Monosaccharides , Dissaccharides
and Polysaccharides.
The three main functions of carbohydrates are to provide structural support , provides energy
and for communication among cells.

Monosaccharides
Monosaccharides is basically a simple sugars which means kind of carbohydrate but with small
molecules. They are water soluble molecules and have the sweet taste.
The example of monosaccharides are glucose , fructose , galactose.
The molecular formula of glucose , galactose and fructose is the same which is C6H12O6 All of
them are hexoses as they have six carbon atom but their structure distinguished as their atom
arrangemet differs with each other . Thus, they can be called as isomer because of having the
same molecular formula but differ in structural formula. While glucose and fructose have
different ring member whereas glucose has six ring member structure fructose has five ring
member structure (https://cdavies.wordpress.com/2009/01/27/simple-sugars-fructose-glucoseand-sucrose/) . The other kind of monosaccharides are triose as it have three carbon which is the
photosynthesis early product. Next , is pentoses as they have five carbons . For instance, ribose
and deoxyribose. The monosaccharides can be represented in structural formula and molecular
formula like in figure 1.

Molecular
formula

Structural
formula

Figure 1

Source:https://www.google.com/urlimages&cdhttp%3A%2F%2Fwww.tutorvista.com
%2Fcontent%2Fbiology%2Fbiology-iii%2Fcellular-micromolecules%2Fmonosaccharides
How to distinct L and D isomers of glucose for example?

Figure 2

Source:http://www.google.com/imgres?

imgurl=https://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/images/glucos /sugar.
Carbon atom connected to four distinct group will be chiral. Thus, it will have two mirror
images( http://www.slideshare.net/hira_rahman/monosaccharides-11498440)
Thus, referring to figure 2,when there is more than one chiral centre , look at the farthest chiral
carbon from the carbonyl group ,hydroxy group point to the right as the carbonyl group is at top,
so it is the D isomer and if hydroxy group is at left it is L isomer.

The more specific functions of monosaccharides can be classified as below:

Glucose
Instant source of energy for
cellular respiration.

Fructose
Give sweet taste in fruits.

Galactose
As the major source of energy
in most animals and human.
Form part of glycoprotein and
glycolipid for tissue.

Disaccharides
4

Disaccharides are double sugar which means it is two monosaccharides. The example of
disaccharides are maltose,sucrose and lactose. All dissacharides have molecular formula of
C12H22O11.

General Reaction
C12H22O11+H2 O
condensation

Hydrolisis

C6H12O6 + C6H12O6

Figure 3 (https://www.sarahkayhoffman.com%2F2013%2F02%2F27%2Fpart-iiidisaccharides%2F&ei=FdDJVaKwCYLhuQTG_rLoBA&bvm=bv.99804247,d.c2E&psig)

Like what have been shown , dissacharides are form by adding two
monosaccharides through the process condensation. Thus , two monosaccharides
can be form through the process of hydrolysis.
In term of solubilities, sucrose is very soluble in water while Maltose is fairly soluble
in water and lactose is slightly soluble in water.

Polysaccharide
5

Polysaccharides is multi-monosaccharides or can be said polymer of monosaccharides .Thus, it

can be form from pentoses and hexoses. If the polysaccharides is from pentose it is called
pentosans, while from hexoses its called hexosans or sometimes called glucosans. The usual
hexosans are cellulose ,glycogen and starch. To be clear and more specific on these hexosans we
can refer the table below:
Table 1 http://www.ausetute.com.au/sugars.html

Starch

Glycogen

Monomer

glucose

Structure

2 components:
(a) amylopectin: 3000 6000 glucose units
more branched than
(branched, open structure) amylopectin with an
(b) amylose: 60 - 300
open structure
glucose units (unbranched
linear structure)

insoluble in cold water

Solubility in
soluble in hot water
water
(forms a colloid)
Found in

plants

glucose

Cellulose
glucose

Relatively unbranched
linear polymer of ~3000
glucose units.
Chains linked
byhydrogen bonds.

soluble in cold water

(forms a colloid)

insoluble

animals

plants

Figure 4 https://www.google.com/search?
es_sm=122&biw=1366&bih=599&tbm=isch&q=glycogen+polysaccharide&revid=54721939
9&sa=X&ved=0CB4Q1QIoAGoVChMIk_L53KGhxwIVCI-OCh3aFQ4s

Figure 5 https://www.google.com/search?
es_sm=122&biw=1366&bih=599&tbm=isch&q=glycogen+polysaccharide&revid=54721939
9&sa=X&ved=0CB4Q1QIoAGoVChMIk_L53KGhxwIVCI-OCh3aFQ4s

Figure 6 https://encryptedtbn3.gstatic.com/images?
q=tbn:ANd9GcRjcwRkOMgIjA9IPJ93a7YZW51NpcvucUxc7czxSPsqayLHIMEg

Starch is form from the condensation between hydroxyl group on carbon atom 1 glucose and
carbon atom 4 of adjacent glucose. Starch is the long chain of -glucose units. It contain
polysaccharides unit which are amylase and amylopectin.
If starch is hydrolysed it produces dextrin. When glycogen is hydrolysed to glucose the process
is called glycogenesis. Cellulose is the chain of -glucose molecules. It is form from the
condensation of carbon atom 1 to carbon atom 4.
While glycogen is similar with starch but with greater amount of chains with more branching.
(Refer figure 4,5 and 6)

LIPIDS
What is lipid ?
Lipid is integral to membrane give form to a cellular component(Chapter 4 Nutrients Lesson
1 - Carbohydrateswww.slideshare.net)
Lipid is made up of carbon , hydrogen and oxygen but with lesser oxygen than
carbohydrates.
Lipid is also insoluble in water.
Lipid is a non monomer
The fats we consume called triglycerides consisting one glycerol attached with three unit of
fatty acids
Functions of lipids are for mechanical protection ,energy storage molecules ,waterproofing
and buoyancy, heat insulator and pressure absorber.

Figure 7https://www.google.com/search?
q=lipids&es_sm=122&source=lnms&tbm=isch&sa=X

By condensation reaction each fatty acids is linked to the glycerol. Thus, three water molecule is
produced from the reaction. The bond between fatty acids and glycerol is aster bond as there is
linkage between carboxyl group and fatty acid with glycerol.
9

Fatty Acids

Monounsaturat
ed
Unsaturated
Polyunsaturate
d

Fatty acids
Saturated

Fatty acids can be distinguished into saturated and unsaturated fatty acids. Saturated fatty acids
mean the fatty acids hold hydrogen at its maximize despite they only has single bonds between
their atoms. Unsaturated fatty acids have double bond between their atoms as they have less of
hydrogen than they could. Monounsaturated means the fatty acid has single double bond while
polyunsaturated fatty acids means it have more than one double bonds.
Unsaturated fatty acids could also be classified into cis-fatty acids and trans-fatty acids. Cis-fatty
acids have hydrogen that are always nearer towards the two carbon atoms that are double
bonded. So, it can bends at the double bond which influences the hydrocarbon chain to be lack in
rigidity . Thus, they have lower melting point which means they are liquid in room temperature
or can be called oil. Trans-fatty cannot bend hydrocarbon chain so, it has higher melting point
which consider it as solid in room temperature.

10

Comparison on Lipids and Carbohydrates

CARBOHYDRATE

LIPID

Hydrophilic molecules

Hydrophobic hydrocarbon

Form polymers from simple

subunits

Not polymers

Made up of carbon hydrogen and

oxygen

Made up of carbon and hydrogen

Store less energy

Store more energy

Have more oxygen

Have less oxygen

11

References
https://cdavies.wordpress.com/2009/01/27/simple-sugars-fructose-glucose-and-sucrose/
http://orthomolecular.org/nutrients/mono.html
http://www.livestrong.com/article/370023-what-do-fructose-galactose-glucose-have-in-common/
http://www.slideshare.net/bokerker321/polysaccharides-14059766
http://www.ausetute.com.au/sugars.html
http://www.slideshare.net/bokerker321/polysaccharides-14059766
Clegg, C.J.(2014)Carbohydrates and Lipids(2 nd ed.)Horder Publication
Damon, A.,McGonegal R.,Tosto ,P.,Ward,W.(2007)Carbohydrates,Lipids and
Protein.Pearson
Allot,A.,Mindoff,D.(2014)Carbohydrates and Lipids.Oxford University Press

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