ThesisBy: Tierin

A carbohydrate is an organic compound comprising only carbon, hydrogen, and oxygen, usually with a hydrogen:oxygen atom ratio of

2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n).[1] Some exceptions exist; for example, deoxyribose, a sugar component of DNA,[2] has the empirical formula C5H10O4.[3] Carbohydrates are technically

hydrates of carbon;[4] structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.[5]

Introduction

• Sugar. Sugar is the simplest forms of carbohydrates. Sugar occurs naturally in some foods, including fruits, vegetables, milk and milk products. Sugars include fruit sugar (fructose), table sugar (sucrose) and milk sugar (lactose).

• Starch. Starch is made of sugar units bonded together. Starch occurs naturally in vegetables, grains, and cooked dry beans and peas.

• Fiber. Fiber also is made of sugar units bonded together. Fruits, vegetables, whole grains, and cooked dry beans and peas are among foods that are naturally rich in fiber.

(2) Functions

• The main two functions of carbohydrates in the cell are to act as a source of energy and to be used in activities and processes. The source of energy comes from forms of carbohydrates such as fructose, lactose, sucrose and starches. Carbohydrates on the cell surfaces direct communication between cells and other molecules

Type l

• Monosaccharides (from Greek monos: single, sacchar: sugar; British English monosaccharaides) are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose (levulose), galactose, xylose and ribose. Monosaccharides are the building blocks of disaccharides (such as sucrose) and polysaccharides (such as cellulose and starch). Further, each carbon atom that supports a hydroxyl group (except for the first and last) is chiral, giving rise to a number of isomeric forms all with the same chemical formula. For instance, galactose and glucose are both aldohexoses, but have different chemical and physical properties

Monosaccharide Food

• Honey is a rich source of the monosaccharide fructose

Monosaccharide Food

• Fruits, especially apples, cherries, grapes, guavas, lichees, honeydew melon, watermelon, mangoes, papayas, pears, persimmons and pineapple, are the richest whole-food sources of the monosaccharide fructose. Unless you have a fructose intolerance, health professionals generally recommend getting most of your simple sugars from whole fruits, which contain fiber that slows down your body’s absorption of sugars, as well as healthful vitamins, minerals and antioxidants. Dried fruits and fruit juices are more concentrated sources of fructose.

Monosaccharide l

Monosaccharide ll

Monosaccharide

Monosaccharide lll

• Monosaccharide

Type ll

• A disaccharide or biose[1] is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides form an aqueous solution when dissolved in water. Three common examples are sucrose, lactose,[2] and maltose.

• 'Disaccharide' is one of the four chemical groupings of carbohydrates (monosaccharide, disaccharide, oligosaccharide, and polysaccharide).

Disaccharide Food

• Vegetables (carrots, green beans, etc)

Disaccharide Food

• Citrus Fruits (sucrose)

Disaccharide l

• Disaccharide

Disaccharide ll

• Disaccharide

Disaccharide lll

• Disaccharide