Lesson 1: Structure and Classification of Carbohydrates

Introduction

Carbohydrates are like the body's gasoline, providing the energy we need to function. They are a
type of food, alongside proteins and fats, found in foods like bread, pasta, fruits, and vegetables.
When we eat carbohydrates, our bodies break them down into glucose, a type of sugar that fuels our
cells. Primarily made by plants through photosynthesis, carbohydrates are abundant in plant-based
foods. They come in various forms, including simple sugars for quick energy and complex starches
for sustained release. Essentially, carbohydrates are crucial for providing the energy that powers our
lives.

 What are Carbohydrates? Carbohydrates are essential organic compounds, vital for life.
Think of them as the body's primary energy source. They're built from carbon, hydrogen, and
oxygen, often in a 1:2:1 ratio (CH₂O)n. This means for every carbon atom, there are roughly
two hydrogen atoms and one oxygen atom.

 Building Blocks: Monosaccharides: These are the simplest sugars, the foundation of all
other carbohydrates. "Mono" means one, and "saccharide" means sugar. Examples include:
o Glucose: Often called "blood sugar," it's the main sugar our bodies use for energy.
o Fructose: The sweetest of the naturally occurring sugars, found in fruits.
o Galactose: A component of milk sugar (lactose).

Monosaccharides are further classified by the number of carbon atoms (triose-3C, tetrose-4C,
pentose-5C, hexose-6C) and the functional group (aldose-aldehyde group or ketose-ketone
group).

 Linking Up: Disaccharides: Two monosaccharides join together, like two LEGO bricks, to
form a disaccharide. "Di" means two. Important examples:
o Sucrose: Table sugar, made of glucose and fructose.
o Lactose: Milk sugar, made of glucose and galactose.
o Maltose: Malt sugar, made 1 of two glucose units.

 Small Chains: Oligosaccharides: These contain a few (3-10) monosaccharide units linked
together. They're often found in beans and other vegetables. Examples include raffinose and
stachyose.
 Long Chains: Polysaccharides: These are complex carbohydrates, like long chains of LEGO
bricks, made of many monosaccharide units. "Poly" means many. They serve different
purposes:
o Starch: The storage form of glucose in plants. Think of potatoes, rice, and wheat.
o Glycogen: The storage form of glucose in animals, stored in the liver and muscles.
o Cellulose: A structural component of plant cell walls, providing fiber in our diet.

Lesson 2: Occurrence and Functions of Carbohydrates in Foods

 Where are Carbohydrates Found? Primarily in plant-based foods! Fruits, vegetables, grains
(rice, wheat, corn), legumes (beans, lentils), and even dairy products (lactose) are excellent
sources.
 Carbohydrates: The Body's Energy Source: Our bodies love carbohydrates! They're the
preferred fuel for most cells, especially the brain. Glucose, a monosaccharide, is the key player
here.
  Structural Roles: Carbohydrates aren't just for energy. Cellulose, a polysaccharide, provides
structure to plants, like the "skeleton" of the plant.
 Dietary Fiber: The Gut's Best Friend: Non-digestible carbohydrates, like cellulose and some
other polysaccharides, form dietary fiber. Fiber is crucial for healthy digestion, helping to keep
things moving smoothly.
 Sweetness and Texture: Sugars give foods their sweetness. Polysaccharides like starch
contribute to the texture of foods, thickening sauces and giving bread its chewy texture.

Lesson 3: Properties of Selected Carbohydrates

 Solubility: Simple sugars (monosaccharides and disaccharides) dissolve easily in water, like
sugar dissolving in your tea. Complex carbohydrates (polysaccharides) vary. Some, like
starch, can form a thick paste in hot water, while others like cellulose are insoluble.
 Sweetness: Not all sugars are created equal when it comes to sweetness. Fructose is the
sweetest, followed by sucrose. Lactose is much less sweet.
 Reducing Power: Some sugars can react with other substances, a property called "reducing
power." This is important in food chemistry and some lab tests.
 Browning Reactions: Flavor and Color: Carbohydrates play a role in browning reactions,
which contribute to the flavor and color of cooked foods.
o Maillard Reaction: Sugars react with amino acids (the building blocks of proteins) during
cooking, creating complex flavors in bread crust and roasted meats.
o Caramelization: Heating sugars alone causes them to break down and develop a brown
color and characteristic flavor.
 Gel Formation: Some polysaccharides, especially starch, can form gels when heated with
water. Think of how gravy thickens when you add a starch slurry.

Lesson 4: Modification of Carbohydrates

 Hydrolysis: Breaking Down Carbohydrates: Adding water can break carbohydrates into
smaller units. This is how our bodies digest carbohydrates, using enzymes to catalyze the
process.
 Oxidation: Reactions with Oxygen: Carbohydrates can react with oxygen, releasing energy.
This is how our bodies get energy from glucose.
 Isomerization: Changing Forms: One sugar can be converted into another. For example,
enzymes can convert glucose to fructose, which is sweeter.
 Esterification: Adding "Attachments": Carbohydrates can react with acids to form esters.
This is important in some food applications.
 Glycosylation: Sugars Attached to Other Molecules: Carbohydrates can be attached to
proteins (glycoproteins) or lipids (glycolipids). These modified molecules play important roles in
cell signaling and recognition.

Lesson 5: Changes in Carbohydrates

 Enzymatic Reactions: The Body's Helpers: Enzymes are biological catalysts that speed up
reactions. They play a crucial role in carbohydrate digestion and metabolism. For example,
amylase breaks down starch into smaller sugars.
 Fermentation: Microbes at Work: Microorganisms like bacteria and yeast can use
carbohydrates for energy, producing various products like acids, alcohols, and gases. This is
how we get yogurt, bread, and beer.
 Cooking: Transforming Carbohydrates: Heat can dramatically change carbohydrates.
Starch gelatinizes, making it digestible. Sugars caramelize, adding flavor and color.
 Storage: Changes Over Time: Carbohydrates can change during storage. Bread can go stale
due to retrogradation of starch.
 Digestion: From Food to Fuel: Digestion is the process by which our bodies break down
complex carbohydrates into simple sugars that can be absorbed into the bloodstream and
used for energy. This involves a series of enzymatic reactions.