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  Carbohydrates

Carbohydrates (Polyhydroxyaldehydes (or) ketones):

Carbohydrate is comprised of carbon, hydrogen and oxygen in the ratio of 1:2:1 (CH2O)n. They are mainly of three kinds namely monosaccharides, disaccharides and the polysaccharides.

Monosaccharides:

These are the simplest kind of carbohydrates being consist of a single organic molecule. Depending on the figure of carbon atoms they are categorized into trioses, tetroses, pentoses, & hexoses.

The trioses (C3H6O3) are general intermediary products in carbohydrate metabolic procedures. They play a significant role in inter conversion of biomolecules. (Example, glyceraldehydes). Pentoses (C5H10O5) similar to ribose and deoxyribose are the integral components of RNA and DNA molecules. The Hexoses (C6H12O6) like fructose, glucose, and galactose are food components generally consumed Carbohydrates are usually used by the cells for giving energy. The energy metabolism occurs through glycolytic processes including oxidative, citric acid cycle. The energy liberated is stored in the form of ATPs (Adenosine triphosphate).

Each gram of carbohydrate is able of yielding energy equal to 4.1 calories.

Disaccharides:

These are the carbohydrates created by condensation of two monosaccharide monomers. These are found in general food substances like milk and sugar. There are three general disaccharides viz. maltose, sucrose and lactose. They have the composition as shown below:

Maltose = glucose + glucose

(In germinating cereals)

Sucrose (cane sugar) = glucose + fructose
Lactose (milk) = glucose + galactose

Polysaccharides:

These are complicated carbohydrates formed by polymerization of a large number of monosaccharides. Nature abundantly generates different types of polysaccharides. Some of them are structural components in the living world example, chitin, and cellulose. Starch molecules serve as storage food materials trapping huge amount of energy. In food grains, starch is accessible as pectin and amylopectin molecules. Glycogen, a polysaccharide is found in muscles and liver.

 

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