Presentation is loading. Please wait.

Presentation is loading. Please wait.

Chapter 24 The Chemistry of Life 24.2 Carbohydrates

Published byClinton Lewis Modified over 8 years ago

Similar presentations

Presentation on theme: "Chapter 24 The Chemistry of Life 24.2 Carbohydrates"— Presentation transcript:

1 Chapter 24 The Chemistry of Life 24.2 Carbohydrates
24.1 A Basis for Life 24.2 Carbohydrates 24.3 Amino Acids and Their Polymers 24.4 Lipids 24.5 Nucleic Acids 24.6 Metabolism Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

2 Why does a cow chew all day?
CHEMISTRY & YOU Why does a cow chew all day? A cow’s diet is rich in cellulose, which belongs to a class of organic molecules known as carbohydrates. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

3 Classifying Carbohydrates
What is the general formula of carbohydrates? Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

4 Classifying Carbohydrates
Long-distance runners often prepare for a race by eating a great deal of bread and pasta, a process called carbohydrate loading. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

5 Classifying Carbohydrates
Long-distance runners often prepare for a race by eating a great deal of bread and pasta, a process called carbohydrate loading. Breads and pastas are excellent sources of the family of important molecules called carbohydrates. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

6 Classifying Carbohydrates
Long-distance runners often prepare for a race by eating a great deal of bread and pasta, a process called carbohydrate loading. 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. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

7 Classifying Carbohydrates
Most carbohydrates have the general formula Cn(H2O)n. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

8 Classifying Carbohydrates
Most carbohydrates have the general formula Cn(H2O)n. 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. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

9 Classifying Carbohydrates
Carbohydrates are the main source of energy for the body. They are found in most foods, including fruits, breads, pastas, and legumes. Carbohydrates are also in many sweets, such as cookies and pies. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

10 Classifying Carbohydrates
Monosaccharides The simplest carbohydrate molecules are called simple sugars, or monosaccharides. Glucose and fructose are examples of simple sugars. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

11 Classifying Carbohydrates
Monosaccharides Glucose is abundant in plants and animals. 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. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

12 Classifying Carbohydrates
Monosaccharides Fructose occurs in a large number of fruits and in honey. Glucose and fructose both have the molecular formula C6H12O6. However, glucose has an aldehyde functional group, whereas fructose has a ketone functional group. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

13 Classifying Carbohydrates
Monosaccharides Glucose and fructose are constitutional isomers. Both undergo many of the same reactions as ordinary aldehydes and ketones. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

14 Classifying Carbohydrates
Monosaccharides In aqueous solution, simple sugars such as glucose and fructose exist in a dynamic equilibrium between straight-chain and cyclic forms. The cyclic form predominates. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

15 Classifying Carbohydrates
Monosaccharides The structures for each sugar in both forms are below. Straight-chain and cyclic forms of glucose Straight-chain and cyclic forms of fructose Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

16 Classifying Carbohydrates
Monosaccharides 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 Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

17 Classifying Carbohydrates
Disaccharides Simple sugars form the building blocks of more complex carbohydrates. The cyclic forms of two simple sugars can be linked by means of a condensation reaction. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

18 Classifying Carbohydrates
Disaccharides The linking of glucose and fructose with the loss of a water molecule produces sucrose—common table sugar. Glucose + Fructose Sucrose –H2O Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

19 Classifying Carbohydrates
Disaccharides Sugarcane plants are a major source of sucrose. A sugar such as sucrose that forms from the condensation of two monosaccharides is known as a disaccharide. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

20 Classifying Carbohydrates
Polysaccharides The formation of a disaccharide is sometimes the first step in a condensation polymerization reaction that produces extremely large molecules. The polymers produced by the linkage of many monosaccharide monomers are called polysaccharides. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

21 Classifying Carbohydrates
Polysaccharides Starches, the major storage form of glucose in plants, are polysaccharide polymers that consist of glucose monomers. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

22 Classifying Carbohydrates
Polysaccharides A typical linear starch molecule contains hundreds of glucose monomers. Other starches are branched molecules, each branch containing about a dozen glucose units. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

23 Classifying Carbohydrates
Polysaccharides Glycogen, the energy source stored in the liver and muscles of cells of animals, is more highly branched than plant starches. Glycogen, too, consists of glucose monomers. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

24 Classifying Carbohydrates
Polysaccharides Cellulose is probably the most abundant biological molecule on Earth. Cellulose is also a polymer of glucose. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

25 Classifying Carbohydrates
Polysaccharides The orientation of the bond that links the glucose monomers in cellulose is different from the bond orientation in glycogen. 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. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

26 Classifying Carbohydrates
Polysaccharides Cellulose is insoluble in water and is an important structural polysaccharide that provides form, hardness, and rigidity in plants. Plant cell walls are made of cellulose. Cotton is 80 percent cellulose. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

27 CHEMISTRY & YOU 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? Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

28 CHEMISTRY & YOU 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. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

29 What are some common examples of the three classes of carbohydrates discussed in this lesson?
Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

30 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. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

31 Most carbohydrates have the general formula Cn(H2O)n.
Key Concepts Most carbohydrates have the general formula Cn(H2O)n. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

32 Glossary Terms 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 Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

33 Glossary Terms 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 Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

34 Chemistry as the Central Science
BIG IDEA Chemistry as the Central Science Most carbohydrates are polymers that release energy when broken down. Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

35 END OF 24.2 Copyright © Pearson Education, Inc., or its affiliates. All Rights Reserved. .

Download ppt "Chapter 24 The Chemistry of Life 24.2 Carbohydrates"

Similar presentations

Carbohydrates Properties Controlled by Structure

Carbohydrates Properties Controlled by Structure
Macromolecules.

Macromolecules.
Chapter 5: Macromolecules

Chapter 5: Macromolecules
Smaller organic molecules join together to form larger molecules macromolecules 4 major classes of macromolecules: carbohydrates lipids proteins nucleic.

Smaller organic molecules join together to form larger molecules macromolecules 4 major classes of macromolecules: carbohydrates lipids proteins nucleic.
Chapter 5- The Structure and Function of Macromolecules Carbohydrates

Chapter 5- The Structure and Function of Macromolecules Carbohydrates
compounds that contain carbon are called______________ Organic.

compounds that contain carbon are called______________ Organic.
compounds that contain carbon are called______________ Organic.

compounds that contain carbon are called______________ Organic.
Carbohydrate – (hydrated carbon) Carbohydrates have empirical formula C x (H 2 O) y. Most abundant carbohydrate is glucose, C 6 H 12 O 6. Two types of.

Carbohydrate – (hydrated carbon) Carbohydrates have empirical formula C x (H 2 O) y. Most abundant carbohydrate is glucose, C 6 H 12 O 6. Two types of.
Biologically Important Molecules. There are four biologically important groups of molecules found in living organisms. They are:  Carbohydrate.

Biologically Important Molecules. There are four biologically important groups of molecules found in living organisms. They are:  Carbohydrate.
Carbohydrates IB Biology Molecular Models Kits In your groups, you have a kit. We will be making models with these over the next several class periods.

Carbohydrates IB Biology Molecular Models Kits In your groups, you have a kit. We will be making models with these over the next several class periods.
Biochemistry Unit.  Composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.  The basic unit is called a monosaccharide and includes glucose, fructose,

Biochemistry Unit.  Composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.  The basic unit is called a monosaccharide and includes glucose, fructose,
AP Biology 2005-2006 Chapter 5. Macromolecules. AP Biology 2005-2006 Macromolecules  Smaller organic molecules join together to form larger molecules.

AP Biology Chapter 5. Macromolecules. AP Biology Macromolecules  Smaller organic molecules join together to form larger molecules.
Carbohydrates (CHO) -carbohydrates contain only Carbon, Hydrogen and Oxygen -carbohydrates are produced in the process of photosynthesis.

Carbohydrates (CHO) -carbohydrates contain only Carbon, Hydrogen and Oxygen -carbohydrates are produced in the process of photosynthesis.
Aim: What is the structure and function of carbohydrates? Homework Reminder:. Do Now: In Regents Chemistry, you learned about aldehydes and ketones. What.

Aim: What is the structure and function of carbohydrates? Homework Reminder:. Do Now: In Regents Chemistry, you learned about aldehydes and ketones. What.
The Chemical Building Blocks

The Chemical Building Blocks
MACROMOLECULES. Four Types of Macromolecules 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids.

MACROMOLECULES. Four Types of Macromolecules 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids.
1 Carbohydrates Carbohydrates include: Small sugar molecules in soft drinks Long starch molecules in pasta and potatoes Copyright Cmassengale.

1 Carbohydrates Carbohydrates include: Small sugar molecules in soft drinks Long starch molecules in pasta and potatoes Copyright Cmassengale.
AP Biology Chapter 5  Smaller organic molecules join together to form larger molecules  macromolecules  4 major classes of macromolecules:  carbohydrates.

AP Biology Chapter 5  Smaller organic molecules join together to form larger molecules  macromolecules  4 major classes of macromolecules:  carbohydrates.
2.3 Carbon compounds. Compounds can be classified into two categories. 1.Inorganic Compounds – Compounds with NO Carbon element in it. 2. Organic Compounds.

2.3 Carbon compounds. Compounds can be classified into two categories. 1.Inorganic Compounds – Compounds with NO Carbon element in it. 2. Organic Compounds.
Carbohydrates Carbohydrate – (hydrated carbon)

Carbohydrates Carbohydrate – (hydrated carbon)

Similar presentations

Ads by Google