1 / 14

Chapter 16 Carbohydrates

Chapter 16 Carbohydrates. 16.7 Disaccharides 16.8 Polysaccharides. Disaccharides. A disaccharide consists of two monosaccharides. Disaccharide Monosaccharides Maltose + H 2 O Glucose + Glucose Lactose + H 2 O Glucose + Galactose Sucrose + H 2 O Glucose + Fructose.

fishere
Download Presentation

Chapter 16 Carbohydrates

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 16 Carbohydrates 16.7 Disaccharides 16.8 Polysaccharides

  2. Disaccharides A disaccharide consists of two monosaccharides. Disaccharide Monosaccharides • Maltose + H2O Glucose + Glucose • Lactose + H2O Glucose + Galactose • Sucrose + H2O Glucose + Fructose

  3. Maltose Maltose is: • A disaccharide in which two D-glucose molecules are joined by an -1,4-glycosidic bond. • Obtained from starch. • Used in cereals, candies, and brewing.

  4. Lactose Lactose is: • Also called milk sugar. • Composed of galactose and glucose linked by a -1,4-glycosidic bond.

  5. Sucrose Sucrose: • Is the disaccharide known as table sugar. • Is composed of glucose and fructose molecules joined by ,-1,2-glycosidic bond. • Has no isomers because mutarotation is blocked.

  6. Sweetness of Sweeteners • Sugars and artificial sweeteners differ in sweetness. • Each sweetener is compared to sucrose (table sugar), which is assigned a value of 100.

  7. Learning Check Identify the monosaccharides in each as 1) glucose, 2) fructose 3) galactose. A. Lactose B. Maltose C. Sucrose

  8. Solution Identify the monosaccharides in each as 1) glucose, 2) fructose 3) galactose. A. Lactose 1) glucose, 3) galactose B. Maltose 1) glucose, 1) glucose C. Sucrose 1) glucose, 2) fructose

  9. Polysaccharides • Polysaccharides are polymers of D-glucose • Important polysaccharides are: Starch (Amylose and Amylopectin) Glycogen Cellulose D-Glucose

  10. Amylose, Amylopectin, and Glycogen • Amylose is a continuous chain of glucose molecules linked by -1,4 glycosidic bonds. • Amylopectin is a branched chain of glucose molecules linked by -1,4- and -1,6-glycosidic bonds. • Glycogen is similar to amylopectin, but more highly branched.

  11. Structures of Amylose and Amylopectin

  12. Cellulose • Cellulose is a polymer of glucose molecules linked by -1,4 glycosidic bonds. • Enzymes in saliva can hydrolyze -1,4 glycosidic bonds in starch, but not -1,4 glycosidic bonds in cellulose.

  13. Learning Check Identify the types of glycosidic bonds in: 1) Amylose 2) Glycogen 3) Cellulose

  14. Solution Identify the types of glycosidic bonds in 1) Amylose-1,4 glycosidic bonds 2) Glycogen-1,4- and -1,6-glycosidic bonds 3) Cellulose-1,4 glycosidic bonds

More Related