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Types of Carbohydrate
Monosaccharides Disaccharides Polysaccharides
Sugars
Monosaccharides have molecular formulas that are usually multiples of CH2O Glucose (C6H12O6) is the most common monosaccharide Monosaccharides are classified by
The location of the carbonyl group (as aldose or ketose) The number of carbons in the carbon skeleton
Monosaccharides
Simplest Single sugars Same no. of C as O atoms e.g. Glucose is C6H12O6 Have the general formula (CH2O)n
Where n is any number between 3 and 7
Glyceraldehyde
Dihydroxyacetone
Ribulose Fructose
Though often drawn as linear skeletons, in aqueous solutions many sugars form rings Monosaccharides serve as a major fuel for cells and as raw material for building molecules
Fig. 5-4
A disaccharide is formed when a condensation reaction joins two monosaccharides This covalent bond is called a glycosidic linkage
Animation: Disaccharides Condensation
http://www.biotopics.co.uk/as/disaccharideformation.html
Maltose
H2O
Fig. 5-5
14 glycosidic linkage
Glucose
Glucose
Maltose
12 glycosidic linkage
Glucose
Fructose
Sucrose
H2 O
-glucose
Animation: Disaccharides Hydrolysis
-glucose http://www.biotopics.co.uk/as/disaccharidehydrolysis.html
Starch
Glucose Galactose
Summary
-glucose + -glucose = maltose The polymer of -glucose is starch The polymer of -glucose is cellulose Glucose + fructose = sucrose Glucose + galactose = lactose
Reducing sugars
All monosaccharides and some disaccharides are Reducing Sugars i.e. They readily reduce other chemicals when in solution They reduce Cu2+ to Cu+ We test for reducing sugars using the
Benedicts Test
Non-reducing sugars
In order to detect a non-reducing sugar, it must first be hydrolysed into its monosaccharide components:
First test with Benedicts reagent If no colour change:
Add 2cm of food sample to 2cm of dilute HCl Place in gently boiling water bath for 5 mins Slowly add some sodium hydrogen carbonate solution until neutralized Re-test using Benedicts reagent
Non-reducing sugars