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• The word carbohydrates can be traced back to Germans, who called them
“Kohlenhydrates”. It was then termed Carbohydrates in English
CHEMICAL BASIS
PHYSIOLOGICAL
BASIS
ON THE BASIS OF
AVAILABILITY
M
On the basis of the number of forming units, three major classes of
carbohydrates can be defined: monosaccharides, oligosaccharides and
polysaccharides.
Classification of Monosaccharides
• The monosaccharides are the simplest of the carbohydrates, since they
contain only one
polyhydroxy aldehyde or ketone unit.
No. of carbons class of Monosaccharide
3 triose
4 tetrose
5 pentose
6 hexose
• The monosaccharides are the simplest of the carbohydrates, since they contain only
one polyhydroxy aldehyde or ketone unit.
PROPERTIES
• Crystalline compounds.
• Soluble in water
• Sweet to taste.
• Must be digested to monosaccharide's ‘before absorbed and used for energy.
• When disaccharides are dissolved in water, they would cause the
lowering of water potential of the solution.
There are two functionally different classes of disaccharides:
• Amorphous compounds.
• Not Soluble in water.
• Not Sweet to taste.
• They form colloidal suspensions instead of solution & must be
digested before being absorbed.
1.Starch Chemically, consists of long chains of glucose (a
monosaccharide, see above) molecules
Formed by plants during photosynthesis
Present in many plant-based food sources, such as root
vegetables. e.g. potatoes, cereals e.g. and pulses.
2.Dextrin Formed when starchy foods (i.e. foods that contain starch, such
as bread or potatoes) are baked or toasted. Dextrin is formed as
part of the dry "crust"
Dextrin is more soluble than starch
simple: mono- and disaccharides (also known as “sugars”) and tri- and
tetrasaccharides (oligosaccharides);
D and L isomerism
Optical isomerism
Epimerism
α and βanomerism
D and L isomerism
OPTICAL ISOMERISM
• Optical activity is the capacity of a substanceto rotate the plane polarized
light passing through it.
Clockwise direction
• Dextrorotatory(d) or (+)
Counterclockwise direction
• Levorotatory(l)or (-
EPIMERISM
• Epimerism is the stereoisomerism if two
monosaccharides differ from each other in
their configuration around a single specific
carbon(other than anomeric) atom
ANOMERISM
• These are isomers obtained from the change
of position of hydroxyl group attached to the
anomeric carbon e.g. and glucose are 2
anomers.
• Also and fructose are 2 anomers
MUTAROTATION is defined as the change in the specific optical rotation
by the interconversion of α and β forms of D glucose to an
equilibrium mixture