1. Carbohydrates Source of energy OrganicMonosacchardies Disacchardies Polysaccardies Starchy foods; potatoes, pasta, rice C, H, O atom (CH²O)n

2. Monosaccharides Simple single sugar molecules. Souble and sweet. White, crystaliline soilds Regarded as a reducing sugar

3. Monosaccharides TriosesC 3 H 6 O 3 eg. Glyceraldhyde PentosesC 5 H 10 O 5 eg. Ribose HexosesC 6 H 12 O 6 eg.Glucose,fructose, galactoses

4. Hexose Hexose sugars form the main source of energy for a living organism. Alpha Glucose Beta Glucose

5. Important Roles condensation A condensation reaction takes place when two smaller molecules join together to form one larger molecule and release a molecule of water. hydrolysis A hydrolysis reaction occures when a large molecule reacts with water and is split into two smaller ones.

6. Disaccharides Formed when two hexose sugars react by means of a condensation reaction. C 6 H 12 O 6 + C 6 H 12 O 6 C 12 H 22 O 11 + H 2 O glycosidic bond The bond between these sugars are called a glycosidic bond.

7. Disaccharides Maltose Lactose Sucrose

8. Disaccharides All white crystalline soild Souble and sweet All Disaccharides sugars have the formula C 12 H 22 O 11 Owns both reducing and non-reducing sugar properties, depending on arrangement.

9. Disaccharides Maltosetwo alpha glucose condense Lactosealpha glucose + galactose Sucrosealpha glucose + fructose

10. Polysaccharides Most complex of carbohydrates with the largest molecules. Formed when many monosaccharide sugars condence together to form long chains. Insouble in water Not sweet Most common is starch, glycogen and cellulose.

11. Polysaccharides Starch

12. Polysaccharides Glycogen

13. Polysaccharides Cellulose