abcdefghijklm (2).pptx

8/16/2019 abcdefghijklm (2).pptx

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CORBOHYDRAT

ES KAINAT SABIR


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CARBOHYDRATES

• Carbohydrates are broadly defned aspolyhydroxy aldehydes or ketones andtheir derivatives or as substances thatyields one o these compounds .

• Composed o carbon, hydrogen, andoxygen


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Function o Carbohydrates

• Major source o energy or your body.

• Major structural component o plant cell

• Immediate energy in the orm o !"C#$%

• &eserve or stored energy in the orm o!'C#%(.

• Central to materials o industrial products) paper,fbers *ey component o ood sources) sugars,+our, vegetable fber

.


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• THERE ARE THREE TYPES OFSTRUCTURALREPRESENTATIONS OFCARBOHYDRATES:

• #pen chain structure.

• emi-acetal structure.• aorth structure.


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#pen chain structure

• It is the long straight chain orm o carbohydrates


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emi-acetal structure )

• ere the /st carbon o the glucose condensesith the -# group o the0th carbon to orm a ringstructure.


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aorth structure

• It is the presence o pyranose ring structure.


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$1%&%#C%MI$1&'

• Many carbohydrates exist as enantiomers2stereoisomers that are mirror images3.


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$1%&%#C%MI$1&'2continued3• 4 chiral object cannot be superimposed on its

mirror image.

• 4 chiral carbon is one that has our di5erentgroups attached to it.


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$1%&%#C%MI$1&'2continued3• Compounds can have more than one chiral carbon:

• The maximum number of stereoisomers is 2n where

n= number of chiral carbon atoms.

• Therefore, this compound with two chiral carbon atoms has 22 or 4 stereoisomers.


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%(4(1I#M%& 6%&1I%$

• The physical properties of and ! enantiomers are

"enerally the same.

• and ! enantiomers rotate polari#ed li"ht in e$ual,

but opposite directions.

• levorotatory or %&' enantiomer

• dextrorotatory or %(' enantiomer


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Classifcation oCarbohydrates


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1%&M$

• 4!8#$%) 4 carbohydrate that contains analdehyde group

• *%1#$%) 4 carbohydrate that contains a ketonegroup

• 4!8#6%(1#$%) 4 fve-carbon carbohydrate thatcontains aldehyde group

• *%1#%9#$%) 4 six-carbon carbohydrate thatcontains a ketone group


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$": 8I;I$I#(

• Monosccharides are sub divide into di5erentgroups. 8epending upon the unctional


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Monosaccharaides

4ldoses 2e.g., glucose3have an aldehydegroup at one end.

*etoses 2e.g.,ructose3 have a keto group, usually at C>.


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• Monosaccharaides can be classifed by thenumber x o carbon atoms they contain)

• 8I#$% 2>3

• 1&I#$% 2?3

• 1%1$% 2@3

• 6%(1#$% 203

• %9#$% 2A3

• %61#$% 2B3

• 4(8 $# #(.


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8IFF%&%(C% :%1%%(4!64 4(8 :%14


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MONOSACCHARIDE )*+CT-/

• The 0-1 "roups of monosaccharides can behave

as alcohols and react with acids %especially

phosphoric acid' to form esters.


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3-)T+T

MONOSACCHARIDES

• )ibose and eoxyribose

• lucose

• alactose

• 5ructose


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8I$4CC4&I8%$ MARIA $I88ID"%


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I(1"C1I#(

• 4 disaccharide consists o to sugars joined by an#-glycosidic bond.

• ? main disaccharides-sucrose

maltose

lactose

• 4ll are isomers ith molecular ormulaC/>>>#//.

• #n hydrolysis they yield > monosaccharide.

• $oluble in ater


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$tructure o 8isaccharides

• Formed by combination o > monosaccharides.

• :onds beteen > monosaccharide are knon aslycosidic bond


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M4!1#$%

• Commonly knon as malt sugar.

• 6resent in germinating grain

• 6roduced commercially by hydrolysis o starch.


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>. !actose

• It is disaccharide o milk

• Commercially knon as milk sugar.

• # animal origin

• :acteria cause ermentation o lactose orming

lactic acid.

• hen these reaction occur ,it changes the taste toa sour one


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• !actose,consists o galactose joined to glucose byβ-1,4-glycosidic linkage.

• !actose is hydrolyEed to monosaccharides

by lactase in human


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?. $ucrose

• $ucrose is the common table sugar

• Is obtained commercially rom sugar cane orsugar beets.

• 1he anomeric carbon atoms o a glucose unit and

a ructose unit are joined in this disaccharide• 1he confguration o this glycosidic linkage is α or

glucose and β or ructose.

• $ucrose can be cleaved into its component

monosaccharides by the enEyme sc!ase


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$"C$%


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Fermentation

• $ucrose G maltose ill erment in the presence oyeast, because yeast does contain sc!ase G"altse.

• !acotse on the other hand ill not erment hen

yeast is added, because it does not containlactase.

?H


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• 8-Fructose is the seetest o the simple sugarsalmost tice as seet as sucrose.

• 8-lucose is almost as seet as sucrose.

• #n the other hand, sugars like lactose and

galactose have less than /J o the seetness osucrose.

Mixture o ructose Kglucose=invert syrup

?/


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6olysaccharides*omal duaa


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6olysaccharides

• polymeric carbohydrate molecules composed olong chains o monosaccharide units boundtogether by glycosidic bond.


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Classifcation


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$1#&4%

6#!'$4CC4&I8%$


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$tarch

• chain o glucose molecules

used as a storage polysaccharide in plants, beingound in the orm o both a"#l$se and thebranched a"#l$%ect&'.


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4mylose

• can contain over >0H glucoses units per one moleculeo amylose. $ince it doesnLt have branches, amylosecan orm a ?-8 helical structure


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4mylopectin

• is the branched orm o starch and can containover /,HHH glucose units


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lycogen

• a polysaccharide that is the principal storage ormo glucose in animal and human cells.

• 4nimal starch


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$1&"C1"&4!6#!'$4CC4&I8%$


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Cellulose

• long chain o linked sugar molecules that givesood its remarkable strength.

• main component o plant cell

• Cellulose is a natural polymer, a long chain made

by the linking o smaller molecules. 1he links inthe cellulose chain are a type o sugar) -8-glucose.


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Chitin

• repeating units o the disaccharideacetylglucosamine.


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6ectin

• constituent o the cell alls o ruits andvegetables

• 6ectin is a complex polysaccharide consisting

mainly o esterifed 8-galacturonic acid resides inan alpha-2/-@3 chain.


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4cidic polysaccharide

• polysaccharides that contain carboxyl groups,phosphate groups and or suluric ester groups.


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eparin

• 4 sulphur-containing polysaccharide compoundoccurring in the liver and other tissues hichinhibits blood coagulation.


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:acterial polysaccharides

• produce a thick, mucous-like, layer opolysaccharide.

• :acterial cell alls are made o %e%t&($)l#ca' hich is made rom polysaccharide chains cross-

linked by unusual peptides containing 8-aminoacids.


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6eptidoglycan


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Functions o


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Functions opolysaccharides• 6rovides energy

• Chitin has proven great use as a ertiliEer

• pectin are added as gels to enhance the textureor +avor o commercial items

• 6rovide support and structure to connectivetissues

abcdefghijklm (2).pptx

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