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Carbohydrates

Carbohydrates. Carbohydrates are synthesized from carbon dioxide and water through photosynthesis, (CH 2 O)n, or Cn(H 2 O)n- 1 . Carbohydrates play critical roles as storage and structural compounds in cells. Carbohydrates are classified by the number of sugar units - monosaccharides

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Carbohydrates

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  1. Carbohydrates Carbohydrates are synthesized from carbon dioxide and water through photosynthesis, (CH2O)n, or Cn(H2O)n-1. • Carbohydrates play critical roles as storage and structural compounds in cells. • Carbohydrates are classified by the number of sugar units - monosaccharides - disaccharides - oligosaccharides - polysaccharides

  2. Carbohydrates • Monosaccharides are the simplest form of carbohydrates containing three to nine carbon atom (CH2O)n. They consist of one sugar and are usually colorless, water-soluble, crystalline solids. • Important monosaccharides include glucose, ribose and deoxyribose.

  3. Glucose Glc in ring structure Glucose as a straight chain

  4. Glucose • Glucose (Glc) is one of the main products of photosynthesis and starts cellular respiration. • The cell uses it as a source of energy and metabolic intermediate. Glucose is the source for glycolysis and citric acid cycle in metabolic pathway. • Glc is produced commercially via the enzymatic hydrolysis of starch.

  5. D-ribose and Deoxyribose Ribose and deoxyribose are pentose containing five carbon ring-structure sugar molecules deoxyribose D-ribose

  6. Ribose and Deoxyribose • Ribose is a component of the ribonucleic acid (RNA) that plays central role for protein synthesis. Ribose is critical to living creatures. It is also a component of adenosine triphosphate (ATP) • Deoxyribose is a component of deoxyribonucleic acid (DNA) that is important genetic material.

  7. Disaccharides Disaccharides are formed by the condensation of two monosaccharides via 1, 4-glycosidic linkage. Maltose

  8. Disaccharides Common disaccharides: - sucrose (known as "table sugar", "cane sugar") - lactose (milk sugar) - maltose produced during the malting of barley.

  9. Oligosaccharides Oligosaccharides refer to a short chain of sugar molecules - Fructo-oligosaccharides (FOS), which are found in banana and garlic, consist of short chains of fructose and glucose molecules (3-5 monosaccharide units).

  10. Polysaccharides Polysaccharides are formed by the condensation of monosaccharides by glycosidic bonds. • Polysaccharides have a general formula of Cn(H2O)n-1 where n is usually a large number between 200 and 500. • They are very large, often branched, molecules. • They tend to be amorphous, insoluble in water, and have no sweet taste. Examples include storage polysaccharides such as starch and structural polysaccharides such as chitin.

  11. CH3 O H C H H CH2OH O H N H O H H H O H N CH2OH O H C O n CH3 Chitin: poly [b - (1, 4) - 2 - acetamido - 2 - deoxi - D - glucopyranose ] N-acetylation degree of chitin, i.e. percentage of acetylated amine (amide) 78 10 %

  12. Mangrove crab: Ucides cordatus

  13. Acid Washed Crab Shells (Niu and Volesky, 2000, JCTB).

  14. Summary of Carbohydrates Carbohydrates are storage and structural compounds in cells. • Carbohydrates include monosaccharide, disaccharide, oligosaccharides, and polysaccharides. • Important monosaccharides are glucose and ribose. - Glucose is the energy source for cell metabolism - Ribose or deoxyribose is the unit for forming nucleotides and nucleic acid. • Important polysaccharides are storage starch, and structural chitin.

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