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PLAY TIME
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MONOSACCHARIDEDISACCHARIDE
POLYSHACCARIDE
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Important sources of energy Consists of elements C, H, and O.
H: O ratio in all carbohydrate molecules is 2:1
CARBOHYDRATE
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Monomers of carbohydrates
Simplest carbohydrates
Cannot be broken down into smaller units
Also known as simple sugar
Example;
- glucose - fructose
- galactose
MONOSACCHARIDES
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Taste sweet, water soluble, able to crystallize
All monosaccharides : reducing sugar act as thereducing agent in Benedicts test
Purpose of Benedicts test: detect the presence ofreducing sugar in a solution
Bluein colour: contains copper (II) sulphate
Monosaccharide + Benedicts solution (blue)
Copper (I) oxide (brick-red precipitate)
Glycoproteins: long chain monosaccharide + proteins
Glycolipids: long chain monosaccharide + lipids
heat
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Formula: C6H12O6
Most common monosaccharide in livingorganisms
Monomer of polysaccharide
End product of starches
digestion
a) GLUCOSE
OH
H
OH
H
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Found in sweet fruits and honey
b) FRUCTOSE
OH
CH2OH
CH2OH
H
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Found in milk
c) GALACTOSE
OH
H H
OH
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Double sugar: 2 monosaccarides joinedtogether through condensation (removal ofwater molecule)
Maltose (malt sugar)
Sucrose (cane sugar) Lactose (milk sugar)
DISACCHARIDES
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Cont.
Also known as complex sugars
Soluble in water, taste sweet, able to crystallize
Can be broken down into monosaccharides
(hydrolysis)
Hydrolysis: chemical reaction that involves thebreaking up of large molecules by adding water
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Glucose + Glucose Maltose + water
Glucose + Fructose Sucrose + water
Glucose + Galactose Lactose + water
FORMATION OF DISACCHARIDES
condensation
condensation
condensation
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Maltose + water Glucose + Glucose
Sucrose + water Glucose + Fructose
Lactose + water Glucose + Galactose
hydrolysis
hydrolysis
hydrolysis
BREAK DOWN OF DISACCHARIDES
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i) MALTOSE (malt sugar)
- made up of 2 glucose molecules
- product of the partial digestion
of starch
- an ingredient used in the brewing of beer
- is a reducing sugar
OOH HO
H H HH+ H2O
GLUCOSE GLUCOSE MALTOSE
condensation
hydrolysis
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ii) SUCROSE (cane sugar)
- made up of glucose and fructose
- found in sugar cane stems, sweet fruits, certainstorage roots
- non-reducing sugar
- blue colour of Benedicts solutionremain unchanged
- after sucrose has been hydrolysed: abrick-redprecipitateformed
- used as sweetener in beverages and cooking
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H
OH HO
CH2OH
O + H2O
CH2OHH
SUCROSEFRUCTOSEGLUCOSE
condensation
hydrolysis
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+ H2O
iii) LACTOSE ( milk sugar)
- made up of glucose and galactose
- present in milk of mammals, including human
milk
- is a reducing sugar
OH
H
OH
H
O
HH
LACTOSEGALACTOSEGLUCOSE
condensation
hydrolysis
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Polymers formed by condensation of glucosemonomers
Insoluble in water .WHY???
Do not taste sweet, do not crystallize
Starch, glycogen, cellulose
Can bebroken down by hydrolysis, using dilute
acids: byboilingor enzymatic reactions
POLYSACCHARIDES
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i) STARCH
- can be found in wheat, rice, potatoes, bread, corn- main energy storage compound in plants- Iodine test: use to detect the presence of starchin a leaf- Brown colour (iodine) blue-black
ii) GLYCOGEN- main energy reserve of carbohydrate in animalsand yeast
- stored in liver, muscle cells
iii) CELLULOSE- made up cell wall- provide support for plants
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GLUCOSE
GALACTOSE
FRUCTOSE
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Ahli sufi Wahab Munabbih berkata:
org yg buruk perangai dan budipekerti umpama tembikar pecah tidak
boleh ditampal dan tidak bolehdijadikan tanah liat semula"
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