Carbohydrates

• “Carb” - carbon "hydr” - hydrogen “ates” - oxygen
• The ratio of hydrogen to oxygen is the same as water (2:1), carbohydrates are hydrated carbons and the general formula is CH_2O
• Three main groups: Monosaccharides (Single sugars,monomers), Disaccharides (Double sugars made from the bond of two monosaccharides), Polysaccharides (Polymers of monosaccharides)
• Physical Properties of mono- and disaccharides: they are small molecules, simple sugars soluble in water (because they are polar; -OH groups), crystalline and taste sweet (e.g. sugar)
• Physical properties of polysaccharides: they are macromolecules (large), polymers, insoluble in water and do not taste sweet (e.g. flour)
• Carbohydrate Types

  A) Polysaccharides

  B) Monosaccharides

  C) Disaccharides

  D) Sucrose

  E) Lactose

  F) Maltose

  G) Cellulose

  H) Starch

  I) Glycogen

  J) Hexose

  K) Penose

  L) Triose

  M) Glucose

  N) Fructose

  O) Galactose

  P) Deoxyribose

  Q) Ribose

  R) Glyceraldehyde