carbohydrates

• are polyhydroxy aldehydes or ketones, or compounds that can be hydrolyzed to them, most abundant organic compounds in the plant world.

  • Carbohydrates
• simplest carbohydrates

  • Monosaccharides
• Also known as dextrose

  Blood sugar

  Most abundant monosaccharide

  • Glucose
• Also known as levulose, Sweetest monosaccharide

   Fruit sugar

  • Fructose
• syrup that has been processed by enzymes to increase the fructose content

  • High fructose Corn Syrup
• One of the components of lactose, milk sugar. It is also found in peas

  • Galactose
• what do you call to Patients that is lack of enzyme and needed to be metabolize by galactose.

  • Galactosemia
• Backbone for RNA and DNA, it is Obtained by the hydrolysis of RNA and is Used to improve athletic performance and the ability to exercise by boosting muscle energy.

  • Ribose
• it is an Aldopentose,  Isolated from wood.

  • Xylose
• Composed of two monosaccharides connected by a glycosidic bond

  • Disaccharides
• Table sugar, Composed of glucose and fructose, Extracted from either sugar cane or beets, the sweetest of the disaccharides.

  • Sucrose
• Milk sugar and Composed of glucose and galactose

  • lactose
• Infants have a special enzyme that helps digest lactose.

  • Lactase
• Malt sugar, Formed when starch breaks down, An important component of the barley malt used to brew beer,Composed of two molecules of glucose

  • Maltose
• Non-reducing disaccharide, It is composed of two glucose units, It is the main blood sugar of insects.

  -Trehalose
• A white crystalline solid that is soluble in water or hot methanol. It is composed of two glucose units. It is one of the products that form whenglucose is caramelized by heating

  • Gentiobiose
• contain three or more monosaccharides joined together

  • Polysaccharides
• Stored form of energy in plants

  • Starch
• a linear polymer found in algae and other lower forms of plants.

  • Amylose
• The dominant form of starch in the higher plants. It is a branched polymer.

  • Amylopectin
• the major form of polysaccharide storage in animals, similar in structure to amylopectin. It is stored mainly in the liver and in muscle cells.

  • Glycogen
• Found in yeast and bacteria.

  • dextran
• is an unbranched polymer made up of repeating glucose units joined by 1,4-β-glycosidic linkages. is found in the cell walls of all plants, where it gives support and rigidity to wood, plant stems, and grass. the most abundant structural polysaccharide

  • cellulose
• a polysaccharide formed from N-acetyl-D-glucosamine units joined together by 1,4-β-glycosidic linkages. is present in the cell walls of fungi and is the fundamental material in the exoskeletons of crustaceans, insects, and spiders.

  • chitin
• group of unbranched carbohydrates derived from alternating amino sugar and glucuronate units.

  • Glycosaminoglycans
• extracellular fluids that lubricate joints and in the vitreous humor of the eye.

  • Hyaluronate
• a component of cartilage and tendons.

  • Chondroitin
• stored in the mast cells of the liver, helps prevent blood clotting.

  • Heparin
• These are sugars that contain free aldehyde groups that can be oxidized to carboxylic acids

  • Reducing sugar
• are chemical compounds that have a sugar backbone, in which one of the hydroxyl groups is replaced by an amine group.

  • Amino Sugars
• Saccharide derivatives in which a ketone or aldehyde group is replaced by a hydroxyl group. Also known as polyols. Used as sweeteners and bulkingagents.

  • Sugar Alcohols
• occurs naturally in pineapples, olives, asparagus, sweet potatoes and carrots. It is extracted from seaweed. 50-70 % as sweet as sugar

  • Mannitol
• Occurs naturally in fruits and vegetables,  It is manufactured from corn syrup. 50% as sweet as sugar

  • Sorbitol
• Wood sugar, Occurs naturally in straw, corncobs,fruit, vegetables, mushrooms andsome cereals. It has the same relative sweetness assugar.

  • Xylitol
• About 30-40% as sweet as sugar. It tastes like sugar,  It is manufactured from milk

  • Lactitol
• Comes from beet sugar, 45 - 65% as sweet as sugar. It does not lose its sweetness or breakdown during the heating process.

  • Isomalt
• Digestion of carbohydrates begins at the

  • mouth
• Lubrication and dispersion

  • Mucin
• partial digestion of carbohydrates

  • Salivary a-amylase
• no hydrolysis needed prior to absorption

  • Monossacharides