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Before we learn about carbohydrates, we have to know about biomolecules. A biomolecule, likewise known as a biological molecule or particle, is any multitudinous substance formed by cells and living organisms. A biomolecule is a chemical molecule that is there in living organisms. They possess a broad range of sizes and structures and accomplish many functions. Carbohydrates are one of the biomolecules.
About carbohydrates
Carbohydrates are originally birthed by plants and form a big group of inherently existing organic compounds. Some common illustrations of carbohydrates are sugarcane sugar, glucose, starch, etc. Most of them have a generic formula, Cx(H2O)y. Many of their chemical reactions have shown that they bear distinct functional groups.
Chemically, the carbohydrates are optically active compounds that produce polyhydroxy aldehydes on hydrolysis. Few carbohydrates are sweet, so they might taste like sugar, for example, sucrose.
Classification of carbohydrates
Carbohydrates are classified based on their reaction with water.
They are of 3 types:
Monosaccharides:
A carbohydrate that can not be hydrolysed beyond to offer a smaller yet simpler unit of polyhydroxy aldehyde or ketone is known as a monosaccharide. Around 20 monosaccharides are understood to be present in nature. Some common illustrations are glucose, fructose, ribose, etc.
Oligosaccharides:
Carbohydrates that yield 2 to 10 monosaccharide units on hydrolysis are called oligosaccharides. Then if they give two monosaccharides, they are disaccharides. If three, they are trisaccharides; if 4, they are tetrasaccharides, and so on. Amongst these, the most common are disaccharides. For illustration, one molecule of sucrose on hydrolysis gives one molecule of glucose and one of fructose, whereas maltose gives two molecules of exclusive glucose.
Polysaccharides:
Carbohydrates that yield a hefty number of monosaccharide units on hydrolysis are known polysaccharides. Some familiar illustrations are starch, cellulose, glycogen, epoxies, etc. Polysaccharides are not sweet in flavour, so they are also known as non-sugars.
Classification based on reducing and non-reducing sugar
The carbohydrates may also be categorised as either reducing or non-reducing sugars.
All those carbohydrates that degrade Fehling’s solution and Tollens Reagent are related to reducing sugars.
All monosaccharides reduce sugar; it does not matter if it is an aldose or a ketose.
Importance of carbohydrates
Carbohydrates are essential to living creatures; plants have and produce carbohydrates, and so do animals; they need carbohydrates which is the primary source of energy. They form a large portion of our food. Honey has been harnessed for a long time as an instant energy source by aids in the ayurvedic drug. Carbohydrates are used as storage molecules such as starch in plants and glycogen in animals. We fabricate furniture, etc., from cellulose in the shape of wood and clothe ourselves with cellulose in the cast of cotton fibre. They supply raw materials for numerous significant diligence like fabrics, paper, lacquers and breweries. Two aldopentoses viz D-ribose and 2-deoxy-D-ribose are there in nucleic acids. Carbohydrates are established in biosystems in combination with multiple proteins and lipids.
Conclusion
A biomolecule, likewise known as a biological molecule or particle, is any multitudinous substance formed by cells and living organisms. And carbohydrates are one of the biomolecules. Carbohydrates are originally birthed by plants and create a vast group of inherently happening organic compounds.
Some common illustrations of carbohydrates are sugarcane sugar, glucose, starch, etc. Most of them have a generic formula, Cx (H2O)y. The carbohydrates are optically active compounds that produce polyhydroxy aldehydes on hydrolysis. Few carbohydrates are sweet, so they might taste like sugar, for example, sucrose.
Carbohydrates are classified based on their reaction with water. They are of 3 types: Monosaccharides, Oligosaccharides and Polysaccharides. The carbohydrates may also be categorised as either reducing or non-reducing sugars. All those carbohydrates that degrade Fehling’s solution and Tollens Reagent are related to reducing sugars. All monosaccharides reduce sugar; it does not matter if it is an aldose or a ketose.
Carbohydrates are essential to living creatures; plants have and produce carbohydrates, and so do animals; they need carbohydrates which is the primary source of energy. They form a large portion of our food. We fabricate furniture, etc., from cellulose in the shape of wood and clothe ourselves with cellulose in the cast of cotton fibre. They supply raw materials for numerous significant diligence like fabrics, paper, lacquers and breweries.
