chapter 4c

8/11/2019 Chapter 4c

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MONOSACCHARIDEDISACCHARIDE

POLYSHACCARIDE


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Important sources of energy Consists of elements C, H, and O.

H: O ratio in all carbohydrate molecules is 2:1

CARBOHYDRATE


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Monomers of carbohydrates

Simplest carbohydrates

Cannot be broken down into smaller units

Also known as simple sugar

Example;

- glucose - fructose

- galactose

MONOSACCHARIDES


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Taste sweet, water soluble, able to crystallize

All monosaccharides : reducing sugar act as thereducing agent in Benedicts test

Purpose of Benedicts test: detect the presence ofreducing sugar in a solution

Bluein colour: contains copper (II) sulphate

Monosaccharide + Benedicts solution (blue)

Copper (I) oxide (brick-red precipitate)

Glycoproteins: long chain monosaccharide + proteins

Glycolipids: long chain monosaccharide + lipids

heat


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Formula: C6H12O6

Most common monosaccharide in livingorganisms

Monomer of polysaccharide

End product of starches

digestion

a) GLUCOSE

OH

H

OH

H


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Found in sweet fruits and honey

b) FRUCTOSE

OH

CH2OH

CH2OH

H


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Found in milk

c) GALACTOSE

OH

H H

OH


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Double sugar: 2 monosaccarides joinedtogether through condensation (removal ofwater molecule)

Maltose (malt sugar)

Sucrose (cane sugar) Lactose (milk sugar)

DISACCHARIDES


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Cont.

Also known as complex sugars

Soluble in water, taste sweet, able to crystallize

Can be broken down into monosaccharides

(hydrolysis)

Hydrolysis: chemical reaction that involves thebreaking up of large molecules by adding water


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Glucose + Glucose Maltose + water

Glucose + Fructose Sucrose + water

Glucose + Galactose Lactose + water

FORMATION OF DISACCHARIDES

condensation

condensation

condensation


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Maltose + water Glucose + Glucose

Sucrose + water Glucose + Fructose

Lactose + water Glucose + Galactose

hydrolysis

hydrolysis

hydrolysis

BREAK DOWN OF DISACCHARIDES


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i) MALTOSE (malt sugar)

- made up of 2 glucose molecules

- product of the partial digestion

of starch

- an ingredient used in the brewing of beer

- is a reducing sugar

OOH HO

H H HH+ H2O

GLUCOSE GLUCOSE MALTOSE

condensation

hydrolysis


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ii) SUCROSE (cane sugar)

- made up of glucose and fructose

- found in sugar cane stems, sweet fruits, certainstorage roots

- non-reducing sugar

- blue colour of Benedicts solutionremain unchanged

- after sucrose has been hydrolysed: abrick-redprecipitateformed

- used as sweetener in beverages and cooking


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H

OH HO

CH2OH

O + H2O

CH2OHH

SUCROSEFRUCTOSEGLUCOSE

condensation

hydrolysis


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+ H2O

iii) LACTOSE ( milk sugar)

- made up of glucose and galactose

- present in milk of mammals, including human

milk

- is a reducing sugar

OH

H

OH

H

O

HH

LACTOSEGALACTOSEGLUCOSE

condensation

hydrolysis


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Polymers formed by condensation of glucosemonomers

Insoluble in water .WHY???

Do not taste sweet, do not crystallize

Starch, glycogen, cellulose

Can bebroken down by hydrolysis, using dilute

acids: byboilingor enzymatic reactions

POLYSACCHARIDES


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i) STARCH

- can be found in wheat, rice, potatoes, bread, corn- main energy storage compound in plants- Iodine test: use to detect the presence of starchin a leaf- Brown colour (iodine) blue-black

ii) GLYCOGEN- main energy reserve of carbohydrate in animalsand yeast

- stored in liver, muscle cells

iii) CELLULOSE- made up cell wall- provide support for plants


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GLUCOSE

GALACTOSE

FRUCTOSE


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Ahli sufi Wahab Munabbih berkata:

org yg buruk perangai dan budipekerti umpama tembikar pecah tidak

boleh ditampal dan tidak bolehdijadikan tanah liat semula"

chapter 4c

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