Classification of carbohydrates

Monosaccharides

Sweet In taste

Not hydrolysable

Have three to seven carbons

3 carbons=Triose

4 carbons=Tetrose

5 carbons=Pentose

6 carbons=Hexose

7 carbons=Heptose

Types:

1. Aldoses

2. Ketoses

Aldoses contain Aldehydic group –CHO

Ketoses contain Ketonic group –CO-

Trioses

D-glyceraldehyde

L- glyceraldehye

Dihydroxyacetone

Important in cellular respiration, in the glycolysis step.

Pentoses

Ribose

Ribulose

They form the backbone of polysaccharides

They form the backbone of proteins

They form the backbone of lipids

They form the backbone of nucleic acids

Hexoses

Glucose

Fructose

Galactose

Mannose

Talose

Allose

Idose

Gluose

Polyhydroxy aldehyde

Dextrose=Dextrorotatory

Grape sugar

Blood Sugar

110mg/1000mL in blood

Energy source for the body

Combines with others to form disaccharides

Importance of Glucose

Most widely used Hexose

An energy source

A precursor forms:

Cellulose

Glycogen

Starch etc.

Hypoglycemia and Hyperglycemia

Importance of Fructose

Found in foods and Drinks

1 to 2 times sweeter than table sugar

Used as artificial sweetener

Anaerobic fermentation raw material for bacteria and yeasts.

Apricots, apples, grapes etc.

Fructose in body(from Sucrose)