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Chapter 24The Chemistry of Life
24.1 A Basis for Life
24.2 Carbohydrates
24.3 Amino Acids and Their Polymers24.4 Lipids24.5 Nucleic Acids24.6 Metabolism
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A cow’s diet is rich in cellulose, which belongs to a class of organic molecules known as carbohydrates.
CHEMISTRY & YOUCHEMISTRY & YOU
Why does a cow chew all day?
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Classifying Carbohydrates
What is the general formula of carbohydrates?
Classifying CarbohydratesClassifying Carbohydrates
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Long-distance runners often prepare for a race by eating a great deal of bread and pasta, a process called carbohydrate loading.
Classifying CarbohydratesClassifying Carbohydrates
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Long-distance runners often prepare for a race by eating a great deal of bread and pasta, a process called carbohydrate loading.
Classifying CarbohydratesClassifying Carbohydrates
• Breads and pastas are excellent sources of the family of important molecules called carbohydrates.
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Long-distance runners often prepare for a race by eating a great deal of bread and pasta, a process called carbohydrate loading.
Classifying CarbohydratesClassifying Carbohydrates
• Breads and pastas are excellent sources of the family of important molecules called carbohydrates.
• Carbohydrates are monomers and polymers of aldehydes and ketones that have numerous hydroxyl groups attached; they are made up of carbon, hydrogen, and oxygen.
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Most carbohydrates have the general formula Cn(H2O)n.
Classifying CarbohydratesClassifying Carbohydrates
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Most carbohydrates have the general formula Cn(H2O)n.
Classifying CarbohydratesClassifying Carbohydrates
• The name carbohydrate comes from the early observation that because of the formula, Cn(H2O)n, the compounds appear to be hydrates of carbon.
• But carbohydrates are not true hydrates.
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Classifying CarbohydratesClassifying Carbohydrates
• They are found in most foods, including fruits, breads, pastas, and legumes.
• Carbohydrates are also in many sweets, such as cookies and pies.
Carbohydrates are the main source of energy for the body.
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The simplest carbohydrate molecules are called simple sugars, or monosaccharides.
Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
• Glucose and fructose are examples of simple sugars.
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Glucose is abundant in plants and animals.
Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
• Glucose is the primary source of energy for our bodies.
• Depending on the source, glucose has also been called corn sugar, grape sugar, or blood sugar.
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Fructose occurs in a large number of fruits and in honey.
Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
• Glucose and fructose both have the molecular formula C6H12O6.
• However, glucose has an aldehyde functional group, whereas fructose has a ketone functional group.
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Glucose and fructose are constitutional isomers.
Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
• Both undergo many of the same reactions as ordinary aldehydes and ketones.
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In aqueous solution, simple sugars such as glucose and fructose exist in a dynamic equilibrium between straight-chain and cyclic forms.
Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
• The cyclic form predominates.
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The structures for each sugar in both forms are below.
Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
Straight-chain and cyclic forms of glucose Straight-chain and cyclic forms of fructose
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Monosaccharides
Classifying CarbohydratesClassifying Carbohydrates
O
Note the aldehyde functional group (—CHO) on the straight-chain form of glucose and the ketone functional group (—C—) on the straight-chain form of fructose.
Straight-chain and cyclic forms of glucose Straight-chain and cyclic forms of fructose
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Simple sugars form the building blocks of more complex carbohydrates.
Disaccharides
Classifying CarbohydratesClassifying Carbohydrates
• The cyclic forms of two simple sugars can be linked by means of a condensation reaction.
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The linking of glucose and fructose with the loss of a water molecule produces sucrose—common table sugar.
Classifying CarbohydratesClassifying Carbohydrates
Glucose+
Fructose Sucrose
–H2O
Disaccharides
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Sugarcane plants are a major source of sucrose.
Disaccharides
Classifying CarbohydratesClassifying Carbohydrates
• A sugar such as sucrose that forms from the condensation of two monosaccharides is known as a disaccharide.
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The formation of a disaccharide is sometimes the first step in a condensation polymerization reaction that produces extremely large molecules.
Polysaccharides
Classifying CarbohydratesClassifying Carbohydrates
• The polymers produced by the linkage of many monosaccharide monomers are called polysaccharides.
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Starches, the major storage form of glucose in plants, are polysaccharide polymers that consist of glucose monomers.
Classifying CarbohydratesClassifying Carbohydrates
Polysaccharides
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A typical linear starch molecule contains hundreds of glucose monomers.
Classifying CarbohydratesClassifying Carbohydrates
• Other starches are branched molecules, each branch containing about a dozen glucose units.
Polysaccharides
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Glycogen, the energy source stored in the liver and muscles of cells of animals, is more highly branched than plant starches.
Classifying CarbohydratesClassifying Carbohydrates
• Glycogen, too, consists of glucose monomers.
Polysaccharides
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Cellulose is probably the most abundant biological molecule on Earth.
Classifying CarbohydratesClassifying Carbohydrates
• Cellulose is also a polymer of glucose.
Polysaccharides
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The orientation of the bond that links the glucose monomers in cellulose is different from the bond orientation in glycogen.
Classifying CarbohydratesClassifying Carbohydrates
Polysaccharides
• Starch can be digested by most animals and is partially soluble in water.
• Cellulose, however, can be digested by only a few kinds of microorganisms, such as those that live in the digestive tracts of cattle and termites.
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Cellulose is insoluble in water and is an important structural polysaccharide that provides form, hardness, and rigidity in plants.
Classifying CarbohydratesClassifying Carbohydrates
Polysaccharides
• Plant cell walls are made of cellulose. • Cotton is 80 percent cellulose.
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A cow’s diet consists mostly of cellulose. A cow’s stomach contains several parts. Food enters the first part of the stomach and is then regurgitated so the cow can chew it again. The regurgitated food then goes to a later part of the stomach where special bacteria live. Why is chewing and regurgitating necessary for a cow to digest cellulose?
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Why is chewing and regurgitating necessary for a cow to digest cellulose?
Cellulose is hard to break down. It is digested by the bacteria that live in part of a cow’s stomach. Chewing, regurgitating, and chewing again breaks down the plants cows eat into small particles with lots of exposed surface area that can be digested by the bacteria.
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What are some common examples of the three classes of carbohydrates discussed in this lesson?
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What are some common examples of the three classes of carbohydrates discussed in this lesson?
Glucose and fructose are common monosaccharides. Sucrose is a common disaccharide. Starch and cellulose are common polysaccharides.
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Most carbohydrates have the general formula Cn(H2O)n.
Key ConceptsKey Concepts
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• carbohydrate: the name given to monomers and polymers of aldehydes and ketones that have numerous hydroxyl groups; sugars and starches are carbohydrates
• monosaccharide: a carbohydrate consisting of one sugar unit; also called a simple sugar
Glossary TermsGlossary Terms
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• disaccharide: a carbohydrate formed from two monosaccharide units; common table sugar (sucrose) is a disaccharide
• polysaccharide: a complex carbohydrate polymer formed by the linkage of many monosaccharide monomers; starch, glycogen, and cellulose are polysaccharides
Glossary TermsGlossary Terms
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Most carbohydrates are polymers that release energy when broken down.
BIG IDEABIG IDEA
Chemistry as the Central Science
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END OF 24.2END OF 24.2