By: Erin O’Connor, Sara Onley, Andrew Maguire, Cameron Kupernik CARBOHYDRATES.

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Presentation transcript:

By: Erin O’Connor, Sara Onley, Andrew Maguire, Cameron Kupernik CARBOHYDRATES

 Carbohydrates are any of a large group of organic compounds that are in foods and living tissues and includes sugars, starch, and cellulose. WHAT ARE CARBOHYDRATES?

 Carbohydrates provide energy  They break down fatty acids  They share use of proteins  Help with photosynthesis in plants WHY ARE CARBOHYDRATES IMPORTANT?

 Carbohydrates are soluble in water  The chemical formula is CH 2 O which contains the elements carbon, hydrogen, and oxygen. FACTS

 Pasta  Bread  Candy  Sugar  Soda  Flour  Potatoes EXAMPLES OF CARBOHYDRATES

 Monosaccharides  Disaccharides  Polysaccharides TYPES OF CARBOHYDRATES

 Monosaccharides are simple sugars that have 3 to 7 carbon atoms.  Can be bonded together to form polysaccharides  Examples: Glucose, fructose, galactose.  Glucose and other kinds of sugars may be linear molecules, but in aqueous solution they become a ring form  Monosaccharides are monomers.  Monosaccharides come together to form disaccharides and polysaccharides. MONOSACCHARIDES

 Disaccharides are composed of 2 monosaccharides joined together.  Example: Sucrose (table sugar), lactose, maltose  Sucrose stores energy DISACCHARIDES

 Polysaccharides are long carbohydrate molecules of monosaccharide units joined together.  Some examples of polysaccharides are starches and cellulose. (cellulose is only found in plant cell walls, humans are unable to digest this.) POLYSACCHARIDES