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Biochemistry: Carbohydrates and Lipids

This document provides an overview of biochemistry, covering carbohydrates, lipids, amino acids, peptides, proteins, and nucleic acids. It defines carbohydrates as organic compounds made of carbon, hydrogen, and oxygen in a 1:2:1 ratio. Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units they contain after hydrolysis. Examples of important disaccharides are sucrose and lactose. The document also defines lipids such as fats, oils, and fatty acids. It describes how amino acids link together to form peptides and proteins through amide bonds. Nucleic acids are also briefly mentioned.

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Astuti Genda
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68 views14 pages

Biochemistry: Carbohydrates and Lipids

This document provides an overview of biochemistry, covering carbohydrates, lipids, amino acids, peptides, proteins, and nucleic acids. It defines carbohydrates as organic compounds made of carbon, hydrogen, and oxygen in a 1:2:1 ratio. Carbohydrates are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units they contain after hydrolysis. Examples of important disaccharides are sucrose and lactose. The document also defines lipids such as fats, oils, and fatty acids. It describes how amino acids link together to form peptides and proteins through amide bonds. Nucleic acids are also briefly mentioned.

Uploaded by

Astuti Genda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

BIOCHEMISTRY

By

Dr. rer. nat. H. Muharram, [Link]


BIOCHEMISTRY
1. Carbohydrates
2. Lipids
3. Amino acids, peptides, and proteins.
Nucleic acids
CARBOHYDRATES
A carbohydrate is an organic compound with the
empirical formula Cm(H2O)n, that is, consists only of
carbon, hydrogen and oxygen, with it in a [Link] atom ratio
Carbohydrates are polyhydroxy aldehydes and ketones.
Those derived from aldehydes are classified as aldoses;
those derived from ketones are ketoses
CARBOHYDRATES
Classification of Carbohydrates
1. Monosaccharide, is a simple carbohydrate, one that on
attempted hydrolysis is not cleaved to smaller carbohydrates.
Glucose (C6H12O6), for example, is a monosaccharide.
2. Disaccharide, on hydrolysis is cleaved to two
monosaccharides, which may be the same or different.
Sucrose common sugar is a disaccharide that yields one
molecule of glucose and one of fructose on hydrolysis
3. Oligosaccharide, (oligos is a Greek word that in its plural
form means “few”) yields 310 monosaccharide units on
hydrolysis
4. Polysaccharides, are hydrolyzed to more than 10
monosaccharide units
CARBOHYDRATES
Classes of Monosaccharide
CARBOHYDRATES
Classes of Disaccharide
Two joined monosaccharides are called a disaccharide
and these are the simplest polysaccharides. Examples
include sucrose and lactose. They are composed of two
monosaccharide units bound together by a covalent bond
known as a glycosidic linkage formed via a dehydration
reaction, resulting in the loss of a hydrogen atom from one
monosaccharide and a hydroxyl group from the other. The
formula of unmodified disaccharides is C12H22O11. Although
there are numerous kinds of disaccharides, a handful of
disaccharides are particularly notable
CARBOHYDRATES

Sucrose Lactose
CARBOHYDRATES
Polysaccharides
Cellulose is the principal structural component of
vegetable matter. Wood is 30–40% cellulose, cotton
over 90%. Structurally, cellulose is a polysaccharide
composed of several thousand D-glucose units joined
by (1,4)-glycosidic linkages
LIPIDS
Fats, Oils, and Fatty Acids
Fats and oils are naturally occurring mixtures
of triacylglycerols, also called triglycerides. They
differ in that fats are solids at room temperature
and oils are liquids.
LIPIDS
LIPIDS
Amino acids, peptides, and proteins. Nucleic
acids
Amino acids are carboxylic acids that contain an
amine function. Under certain conditions the amine
group of one molecule and the carboxyl group of a
second can react, uniting the two amino acids by
an amide bond
LIPIDS
Amide linkages between amino acids are known
as peptide bonds, and the product of peptide bond
formation between two amino acids is called a
dipeptide. The peptide chain may be extended to
incorporate three amino acids in a tripeptide, four in
a tetrapeptide, and so on. Polypeptides contain
many amino acid units. Proteins are naturally
occurring polypeptides that contain more than 50
amino acid units—most proteins are polymers of
100–300 amino acids
LIPIDS
Classification of Amino Acids
LIPIDS
Classification
of Amino Acids

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