Types of Carbohydrates

Carbohydrates are among the most abundant compounds on earth. They are
normally broken down into five major classifications of carbohydrates:
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
5. Nucleotides
Monosaccharides
The word monosaccharide is derived from mono, meaning "one", and saccharide,
meaning "sugar". The common monosaccharides are glucose, fructose, and
galactose. Each simple sugar has a cyclic structure and is composed of carbon,
hydrogen and oxygen in ratios of 1:2:1 respectively. Although each sugar mainly
exists as a cyclic compound, it is important to note that they are all in equilibrium to
a small extent with their linear forms.

While galactose and glucose are composed of six-membered rings, fructose has
only five carbon atoms bonded to each other in ring form.

Glucose
Glucose is the main sugar metabolized by the body for energy. the major
storage form of carbohydrate in plants.

Galactose
Galactose is nearly identical to glucose Galactose is not normally found in nature in
large quantities, however it combines with glucose to form lactose in milk. After
being absorbed by the body, galactose is converted into glucose by the liver so that
it can be used to provide energy for the body.

Fructose
Fructose is a structural isomer of glucose, meaning it has the same chemical ormula
but a completely different three-dimensional structure. fructose is absorbed and
converted into glucose by the liver in the same manner as lactose. Sources of
fructose include fruit, honey and high-fructose corn syrup.

Disacharides
Disaccharides, meaning "two sugars", are commonly found in nature as sucrose,
lactose and maltose. They are formed by a condensation reaction where one
molecule of water condenses or is released during the joining of two
monosaccharides. The type of bond that is formed between the two sugars is called
a glycosidic bond.

Lactose
Lactose is a disaccharide formed through the condensation of glucose and
galactose. Therefore, many people are lactose intolerant and suffer from intestinal
cramping and bloating due to the incomplete digestion of the substance.

Sucrose

Sucrose is an excellent preservative because it has no "reducing end" or reactive

group like the other sugars. Because glucose is joined to the carbon atom labeled
number two on fructose, neither monosaccharide is able to open or react with other
compounds in solution. It is for this reason that sucrose is an excellent natural
preservative and is found in many jarred foods including jams. Other natural sources
of sucrose are found in plants such as sugar cane, sugar beets, and maple syrup.

Maltose
. Maltose is an itenresting compound because of its use in alcohol production.
Through a process called fermentation, glucose, maltose and other sugars are
converted to ethanol by yeast cells in the absence of oxygen

Oligosaccharides and Polysaccharides

Carbohydrates that contain more than two simple sugars are called oligosaccharides
or polysaccharides, depending upon the length of the structure. Oligosaccharides
usually have between three and ten sugar units while polysaccharides can have
more than three thousand units. These large structures are responsible for the
storage of glucose and other sugars in plants and animals.

Oligosaccharides
aid the small intestine in the breakdown of these oligosaccharides.

Polysaccharides

Polysaccharides or complex carbohydrates are usually monomers and consist of.

Therefore, amylopectin is often used by manufacturers to produce many different
kinds of thick sauces and gravies. Sources of starch include potatoes, beans,
bread, pasta, rice and other bread products.

Nucleotides
Other sugars of importance are found in nucleotides such as deoxyribonucleic acid
(DNA) and ribonucleic acid (RNA). Both RNA and DNA are five sided cyclic sugars;
however, RNA has one more hydroxyl group than DNA. Glucose-6-phosphate, an
intermediate in the breakdown of glucose for energy, can be used for the synthesis
of these compounds.

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