Carbohydrates

Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen atoms. They are the most abundant class of biomolecules found in nature and are a primary source of energy for living organisms.

Types of Carbohydrates

Carbohydrates can be broadly classified into three main types:

1. Monosaccharides: These are the simplest form of carbohydrates and cannot be hydrolyzed into smaller carbohydrates. Examples include glucose, fructose, and galactose.
2. Disaccharides: These are composed of two monosaccharide units linked together by a glycosidic bond. Examples include sucrose, lactose, and maltose.
3. Polysaccharides: These are complex carbohydrates composed of multiple monosaccharide units bonded together. Examples include starch, glycogen, and cellulose.

Functions of Carbohydrates

Carbohydrates serve several important functions in living organisms:

• Energy Source: Carbohydrates are the primary source of energy for the body, particularly glucose.
• Structural Support: Polysaccharides like cellulose provide structural support in plant cell walls.
• Storage: Excess glucose is stored in the form of glycogen in the liver and muscles for later use.
• Cell Recognition: Carbohydrates on the surface of cells play a role in cell recognition and communication.

Chemical Structure of Carbohydrates

Carbohydrates have a general chemical formula of (CH2O)n, where n is the number of carbon atoms. They can exist as linear chains or form ring structures.

Important Reactions

Carbohydrates undergo several important reactions, including:

• Hydrolysis: The breakdown of complex carbohydrates into simpler units in the presence of water and specific enzymes.
• Dehydration Synthesis: The formation of a covalent bond between two monosaccharides with the removal of a water molecule.
• Glycosidic Bond Formation: The linkage of monosaccharides to form disaccharides or polysaccharides through glycosidic bonds.

Conclusion

Carbohydrates are essential biomolecules with diverse functions in living organisms. Understanding their structure, types, and functions is crucial for comprehending the role they play in biochemistry and nutrition.