Carbohydrates are organic compounds which consist of carbon, hydrogen and oxygen. Usually, hydrogen: oxygen atoms are in the ratio of 2:1. They are naturally occurring carbon compounds that also contain several hydroxyl groups. They are polyhydroxy aldehydes or ketones, or compounds that can be hydrolyzed to them. Carbonyl compounds of carbohydrates include ketones and aldehydes. Carbohydrates are the most abundant organic molecules in nature. They are also referred to as saccharides. Carbohydrates are technically hydrates of carbon. The empirical formula is Cn(H2O)n. Carbohydrates are also considered the most abundant biomolecules in terms of mass in our bodies.
Plants are the main source of carbohydrates. Some of the other sources are as follows:
The leading source of carbohydrates includes grain products that we have in our diet. They mainly have a high concentration of starch which breaks down into sugar and acts as a source of carbohydrates in our body. Common grains include wheat, oats, rice and barley.
Starchy vegetables include potatoes and corn. They have high levels of complex carbohydrates which are converted into sugar in our body.
Almost all the fruits that we eat in our day-to-day life contain carbohydrates in the form of natural sugars.
Among beverages, milk is one of the important sources of carbohydrates that is derived from animals.
Sweets are also a source of carbohydrates. Carbohydrates are added to many processed foods.
Carbohydrates are classified as Monosaccharides, Disaccharides and Polysaccharides.
Monosaccharides are the simplest form of sugar. They cannot be hydrolysed into smaller units. They are also called simple sugars. They possess a free aldehyde or Ketone and two or more hydroxyl groups. Monosaccharides having an aldehyde group as the carbonyl group are called aldoses. Monosaccharides having a Ketone group as the carbonyl group are called ketoses. Monosaccharides consist of a single polyhydroxy aldehyde or ketone unit. The most abundant monosaccharide in nature is the six-carbon sugar D-glucose, sometimes referred to as dextrose.
Disaccharides are the form of carbohydrates that are composed of two monosaccharides. Disaccharides can be of two types- reducing disaccharides and non-reducing disaccharides.
Polysaccharides are the form of carbohydrates that contain more than ten monosaccharides bonded together by glycosidic bonds. They are also called glycans. They are a long chain of monosaccharides.
Monosaccharides having an aldehyde group as the carbonyl group are called aldoses. Their formula is Cn(H2O)n.
The number of carbons in the main chain helps us to differentiate different aldoses. The only aldotriose is glyceraldehyde.
Maltose was discovered by French chemist Augustin-Pierre Dubrunfaut. The name maltose has been derived from the word ‘malt’ which means germinated grain, for use in brewing. Maltose is a disaccharide which is formed from the two units of the glucose molecule. Maltose is also known as malt sugar. It is prepared from starch by diastase. Maltose appears as white powder or crystals in nature.
Maltose is a disaccharide as it is made up of two glucose units. The formula of maltose is C12H22O11. Isomaltose is an isomer of maltose.
They can be easily produced by the enzymatic hydrolysis of starch. Enzyme amylase is used as a catalyst in it.
One molecule of glucose and one molecule of fructose join together to form sucrose. Sucrose is a disaccharide that is composed of two monosaccharides.
Lactose is a disaccharide which is composed of galactose and glucose. The name lactose has been derived from the lasting word ‘lac’ which means milk.
It consists of one galactose and one glucose molecule and they are bound together by a glycosidic bond.
Carbohydrates are considered the most abundant organic molecules in nature. They are also referred to as saccharides. Carbohydrates are technically hydrates of carbon. The empirical formula is Cn(H2O)n. Carbohydrates are also considered as the most abundant biomolecules in terms of mass in our body. Carbohydrates are classified as Monosaccharides, Disaccharides and Polysaccharides. Monosaccharides are the simplest form of sugar. They cannot be hydrolysed into smaller units. They are also called simple sugars. Disaccharides are the form of carbohydrates that are composed of two monosaccharides. Disaccharides can be of two types- reducing disaccharides and non reducing disaccharides. Polysaccharides are the form of carbohydrates that contain more than ten monosaccharides bonded together by glycosidic bonds. They are a long chain of monosaccharides.
Maltose is a disaccharide as it is made up of two glucose units. The formula of maltose is C12H22O11. They appear as white powder or crystal in nature. Maltose can be used as a carrying material for flavoring materials. They are also used for infant foods and for brewing.
Sucrose is a disaccharide which is made up of one molecule of glucose and one molecule of fructose. It is also known as table sugar and it appears as a white crystalline solid in nature. It can be used in many pharmaceutical products and as a food stabilizer.
Lactose is a disaccharide which is made up of one molecule of galactose and one molecule of glucose; it is mainly used in pharmaceutical products and in some industries.
Although sucrose, maltose and lactose are carbohydrates, they have a few differences. Lactose is a primary ingredient in the milk but it is not sweet whereas sucrose is well known for its sweetness, on the other hand maltose is also called malt sugar but it is not as sweet as sucrose.
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