Carbohydrates(taking up the Organic chemistry worksheet)

All organic compounds contain carbon

• All living things are composed of compounds containing a carbon skeleton

• Carbon has the ability to bind four times; therefore all organic structures revolve around these bonds being full

• Compounds without carbon are generally classified as inorganic

Nutrients:

• Carbohydrates (CHO's)

A) General/Functions: Provide fast energy Body unable to create, therefore

generally the largest component of the diet

• If not used – turned into fat

• Comes primarily from plants: rice, potatoes, fruits, veggies.

B) Structure Made of Carbon (C), Hydrogen (H), and

Oxygen (O) Can be single sugars or polymers of

many sugar units

C) Types: generally end in “ose”

1) Single sugars : monosaccharides

a) Structure One single molecule C:H:O ratio generally 1:2:1

Ex: hexose sugars: C6H

12O

6

Hexose sugars can be linear or ring structure

b) types

– Glucose

• Most common

• Primary energy source

• Found in honey

• Hexose: C6H

12O

6

i. Fructose From fruits Sweeter than glucose Hexose: C

6H

12O

6

ii. Galactose Hexose: C

6H

12O

6

Part of lactose

glucose and fructose are isomers of each other, meaning that their chemical formula is the same, but their structures are different (fig 22.11)

2) Complex sugarsa) Disaccharides: two monosaccharides

linked together

i. Sucrose Glucose + fructose Common table sugar From sugar cane and sugar beets

ii. Maltose Glucose + glucose Seeds (from malt barley for malt for

beer)

i. Lactose Glucose + galactose Found in milk

*** disaccharides form by a process called: dehydration synthesis

means to: remove water to create

therefore in a dehydration synthesis reaction, water is always a product

C6H

12O

6 + C

6H

12O

6 --> C

12H

22O

11 + H

2O

Polysaccharides: chains formed of monosaccharide units

i. Starch: plant polysaccharide made of multiple glucose units

1. Amylose: Up to 1000 glucose units C1 linked to C4 of adjacent glucose

molecules Helical or coiled shape

2. Amylopectin: 1000 to 6000 units Short branching chains of 24 – 36

glucose units extending fro the main chain

Cellulose:• Part of plant cell walls

• Many glucose units but linked differently from starch

• Hydrogen bonds between layers (see fig 22.15)

• Layers, not coils

• Cannot be digested by humans

• Called fibre or roughage

• Water held by cellulose aids in elimination of waste

Glycogen• CHO stored in animals

• Structure similar to amylopectin but branching chains are 16 – 24 units

• Also more highly branched

• Excess sugars in blood combined to form glycogen

• Stored in liver and muscles

• Decreased blood sugar results in glycogen being converted to glucose

(picture goes here...with all the branches and whatnot)

Dehydration Synthesis

Monomers bond together to form a polymer (synthesis), with the removal of a water molecule (dehydration)

Hydrolysis

Splitting a polymer (lysis) by the addition of a water molecule (hydro)

Digestion consists of hydrolysis reactions

Through dehydration...

• Amino acids become proteins

• Monosaccharides become Polysaccharides

• Fatty acids become Lipids

• Nucleotides become Nucleic acids (building blocks of DNA)