7. Carbohydrates Copyright © by Joyce J. Diwan.

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7. Carbohydrates Copyright © 1999-2004 by Joyce J. Diwan. Chapter 7.3 7. Carbohydrates Copyright © 1999-2004 by Joyce J. Diwan. All rights reserved.

Carbohydrates (glycans or saccharides) have the following basic composition: Carbohydrates: functional groups are hydroxy and aldehyde or ketone

7.3 Classification of carbohydrates Monosaccharides Disaccharides Oligosaccharides Polysaccharides

7.3 Classification of carbohydrates (cont.) Monosaccharides - simple sugars with multiple OH groups and an aldehyde or ketone that have the (CH2O)n empirical formula (n=3 to 10). Disaccharides - 2 monosaccharides covalently linked. Oligosaccharides - a few monosaccharides (3-10) covalently linked. Polysaccharides - polymers consisting of chains of monosaccharide or disaccharide units.

COMMON SUGARS Monosaccharides – glucose, fructose , galactose Disaccharides – sucrose, maltose, lactose Oligosaccharides - dextrin Polysaccharides – starch, glycogen, cellulose.

Monosaccharides An aldehyde group at one end. A keto group, usually at C2. H O C C H O H 2 C O H C O H H O C H H O C H H C O H H C O H H C O H H C O H C H O H C H O H 2 2

Monosaccharides FISHER PROJECTIONS

GLYCERALDEHYDE H O C 2 C H O C H 2 O 2