20: Carbohydrates
- Page ID
- 86341
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- 20.1: An Introduction to Carbohydrates
- This page discusses the ongoing development of maps, highlighting that they take time to create and curate. LibreTexts advocates for sharing completed pages instead of waiting for the entire project to be finished. Although the current map is incomplete with some missing pages, efforts to enhance it are in progress.
- 20.2: Handedness of Carbohydrates
- This page outlines the development of educational maps, stressing that it's preferable to publish incomplete maps rather than delay the project. It acknowledges the map as a work in progress, indicating that while some materials are still missing, there are ongoing efforts to finalize the content.
- 20.3: Structure of Glucose and Other Monosaccharides
- This page discusses monosaccharides with five or more carbon atoms, highlighting their ability to form stable cyclic structures in water. It explains the formation of anomers, which are stereoisomers that differ in the OH group orientation at the anomeric carbon.
- 20.4: Some Important Monosaccharides
- This page covers the structures and characteristics of three hexoses: D-glucose, D-galactose, and D-fructose, noting that glucose and galactose are aldohexoses, while fructose is a ketohexose. It emphasizes D-glucose as the most prevalent sugar, nicknamed dextrose and blood sugar, and essential for cellular energy. Additionally, a Fischer projection of D-glucose is presented, illustrating its classification as a D sugar based on the arrangement of its hydroxyl groups.
- 20.5: Reactions of Monosaccharides
- This page covers the structures and formation of disaccharides, focusing on sucrose, lactose, and maltose. It explains that these sugars consist of two monosaccharide units linked by glycosidic bonds formed through interactions between the anomeric carbon of one unit and the hydroxyl group of another. The distinctions among disaccharides are highlighted, based on their monosaccharide components and linkages.
- 20.6: Common Disaccharides
- This page discusses maltose, a disaccharide known as malt sugar, primarily produced from starch hydrolysis in grains and beer. It is 30% as sweet as sucrose and not directly metabolizable by humans. Instead, enzymes like maltase convert it into glucose. Maltose contains an α-1,4-glycosidic linkage and is a reducing sugar due to its anomeric carbon, which can form an aldehyde, enhancing its reactivity in biochemical processes.
- 20.7: Some Important Polysaccharides Based on Glucose
- This page provides an overview of polysaccharides, focusing on starch, glycogen, and cellulose. Starch, found in plants, consists of amylose and amylopectin, serving as a carbohydrate source. Glycogen is the energy reserve in animals, more branched than amylopectin. Cellulose, a structural polymer in plant cell walls, is indigestible to humans due to its β-1,4-glycosidic linkages.