The Structure and Function of Carbohydrates Large biological molecules are called macromolecules, there are giant molecules (polymers) made up of repeating units (monomers). Carbohydrates are one of the main classes of biological molecules. Macromolecule units (monomers) are joined together by condensation reactions and hydrolysis reactions split macromolecules down into their individual units. Carbohydrates are molecules that contain elements of carbon, hydrogen, and oxygen. Carbohydrates have a 2:1 hydrogen to oxygen ratio, there are twice as many hydrogen atoms as oxygen atoms (the same proportion as in water). Carbohydrates are categorised in three many groups: Ø Monosaccharide – monomers and therefore contain single surgar. Ø Disaccharide – contain double sugars. Ø Polysaccharide – are large molecules containing many complex sugars. The general formula for carbohydrates is Cx(H20)y. Monosaccharides are white crystalline solids with low molecular mass and sweet tasting. All monosaccharides are reducing sugars because they all aldehydes. Different monosaccharides contain different number of carbon atoms. There are three types of monosaccharides, trioses, pentose and hexose. They generally contain three (trioses), five (pentoses) or six (hexoses) carbon atoms. Triose is used as a product in biochemical pathways of respiration and photosynthesis. An example of pentoses is ribsomes and deoxyribsome. These sugars are found in the nucleic acid of DNA and RNA. Examples of hexoses are glucose and fructose. It is an important source of energy in respiration found in many sweet tasting fruits. There are four different types of hexose sugars. The slight differences in the way their atoms are arranged give them slightly different properties. These are shown below: α-glucose: β-glucose: Galatose: Fructose: [IMAGE] [IMAGE] The main function of monosaccharide is that they are able to move through bodies, gut walls and therefore important as a source of energy. All other carbohydrates have to be converted to monosaccharides before energy can be released and its is due to it’s small size they are very soluble and it is the form of monosaccharides that all carbohydrates are carried in the blood.
Glucose can be used directly by any cell in the body. It easily moves into the cell where it is directly burned for energy. No such luck with fructose. It must first be transported to the liver where a wide variety of things (none of them good) happen.
Carbohydrates are biomolecules that consist of a chain or ring of carbon atoms attached to hydrogen and oxygen atoms. The simplest formula for carbohydrates is (CH2O)n. Carbohydrates are important to organisms for a variety of reasons. They are used to form the structural components of the cell, aid in energy storage, and serve as intermediary compounds for more complex molecules. Carbohydrates are classified as either monosaccharides, disaccharides, or polysaccharides. Both monosaccharides and disaccharides dissolve easily in water. Carbohydrates are produced in plants through the process of photosynthesis and animals obtain these carbohydrates by eating the plants. ("BIO 1510 Laboratory Manual," 2016)
The Different Roles of Macromolecules in Biology There are four types of macromolecules that I am going to describe: Proteins, carbohydrates, lipids and nucleic acid. I will also describe the functions and why they are important in our bodies. Proteins = == ==
The primary method to control gestational diabetes mellitus (GDM) is through dietary regulation. The most effective method to control GDM via diet is through carbohydrate restriction and/or selectivity. It is recommended that pregnant women with GDM reduce their carbohydrate intake to 40% of the total caloric intake or can maintain a 60% carbohydrate intake but those carbohydrates must all come from low glycemic index foods. Examples of low glycemic foods are apples, spinach, black beans, split peas, oatmeal, and quinoa. Additional suggestions are to eat complex carbohydrates instead of simple, refined sugars. Eat small, frequent meals and snack often in between meals in order to maintain constant glucose levels throughout the day.
Carbon is essential to many basic biological functions. Carbon’s unique properties are what make this element the basis of all living matter. Carbon is also responsible for the creation of monomers, polymers, and macromolecules. Monomers are small, simple units of carbon that have been strung together to form larger polymers. Polymers are more complex molecules made from individual carbon monomers. Macromolecules are very large molecules made from carbon based chains, such as polymers. The four classes of macromolecules include carbohydrates, proteins, lipids, and nucleic acids. The creation of these very important macromolecules is caused by the properties of carbon. These properties include carbon’s ability to form four covalent bonds, carbon’s
For my research project I chose Molecular Gastronomy because I think it will benefit me in the future as I would like to be a chef. Molecular Gastronomy is the science that changes the chemical and physical appearance of food. I chose to research "To what extent is Molecular Gastronomy practical in the home kitchen". This was because I wanted to see if it was possible to recreate Molecular Gastronomy in the home kitchen and if it is really worth the trouble. The research methods I used were interviews, surveys, internet articles, books, you tube and experiments.
3. Benedict’s test, which uses Benedict’s reagent, (usually used to test for the presence of reducing sugars) will show up positive in the presence of all monosaccharaides and some disaccharides. The test will also show a positive in the presence of aldehydes and alpha-hydroxy-ketones. Benedict’s test is not positive for sucrose because the glycosidic bond between the fructose and the glucose (the two monosaccharaides making up sucrose) prevents the isomerization of glucose into aldehydes and fructose into alpha-hydroxy-ketones. Therefore sucrose is a non-reducing sugar and these do not react with Benedict’s reagent. Since the test is designed for use with monosaccharaides glucose gives a positive result, as it is one. In conclusion glucose is a monosaccharaide sugar while sucrose is a disaccharide made of two monosaccharaide sugars.
The person may not know that table sugar’s scientific name is sucrose. Sucrose is made up of two simple sugars: two parts fructose and two parts glucose. Fructose is what is found in fruits and vegetables and is mainly a caloric sweetener, hence high fructose corn syrup. Glucose is the main part of sucrose that contributes to bodily functions and gives off energy. Overall, sucrose is a carbohydrate (carb) or a main nutrient that is essential to the sustainability of life and after it is ingested, is broken down into the simple sugar that our bodies can use, glucose. Carbohydrates are an important part of the human diet; however, an excess in carbs or table sugars can negatively impact human health (“Background on Carbohydrates and
The disaccharides were: maltose and sucrose. The monosaccharides: glucose, fructose and lactose. In the experiment, the amount of CO2 produced was recorded by a gas sensor over a period of fifteen minutes in a Nalgene bottle of 3mL yeast solution and 3mL of sugar solution. It was predicted that the disaccharide sugars would produce a higher rate of cellular respiration, however, this hypothesis was proven wrong during the experiment. The data revealed that glucose was the sugar that produced the largest amount of CO2 (236 ppm/min). It had 28.5ppm/min more than the second most efficient sugar fructose (208.3ppm/min), which is also a monosaccharide. The products of one molecule of glucose in glycolysis include six molecules of carbon, six molecules of water and energy molecules called ATP and NADP (Source
Differentiating between fatty acids can be in two main ways: the length of free fatty acid chains and the fatty acids degree of saturation. The number of carbon atoms determine the length of fatty acid chains which often categorized as short chain fatty acids (SCFA), Medium-chain fatty acids (MCFA), Long-chain fatty acids (LCFA), and Very long chain fatty acids (VLCFA) with aliphatic tails longer than 22 carbons, while the number of double bonds between carbon atoms determine their degree of saturation. Fats can be categorized into saturated fats and unsaturated fats. Furthermore, the unsaturated fats divide into monounsaturated fats and polyunsaturated fats. Fatty acid can be saturated if there are no double bonds
Would you expect glycogen to accumulate in the muscle of this patient? Why or why not? (5 points)
Homeostasis ensures that when blood sugar levels rise and fall, perhaps after a carbohydrate-rich meal or after a period of fasting, balance is restored so the body reaches equilibrium. This happens due to a negative feedback loop involving the liver, pancreas and the hormones insulin and glucagon. Monosaccharaides are essential for optimum body functioning. Their molecular size and solubility allows them to pass through a cell’s membrane to allow respiration. Once metabolised, glucose provides the cell with energy. Therefore, the homeostatic process is vital for effective
There are many things which make humans up. And there are also many things that we cannot live without. Some people may not be able to live without their cell phones or without the internet in today’s society. Although we continue to act as if material things are the most important things to us, I believe what is most important is what we cannot actually live without and those things are simply carbon dioxide and oxygen. Although we cannot live without those elements, us humans need food to keeps us fueled throughout our daily lives. Carbohydrates and starches are one of the three basic things which keeps our body fueled, good carbohydrates keep us fueled with good energy, however; bad carbohydrates keep us fueled with bad energy for a short
By taking a Carbon Dioxide, rich substance and mixing it with a yeast, solution fermentation will occur, and then it could be determined if it is a good energy-producer. In this study glacatose, sucrose, glycine, glucose, and water were used to indicate how fast fermentation occurred. The overall result shows that monosaccharides in particular galactose and glucose were the best energy source for a cell.
Complexity of compounds is the reason they must be absorbed long before the physical activity. Starch a main area of complex carbohydrates. It has several bonds. Starches are tightly bound carbon molecules and have several attaching elements. This bonding complexity is the reason starches are capable of retaining large amounts of energy. These compounds should be taken into an athlete's body prior to intense physical activity because an energy storage supply is necessary when simple compounds are completely oxidized.