logging in or signing up Structure & Function of Carbohydrates drpattron68 Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 10804 Category: Science & Tech.. License: All Rights Reserved Like it (9) Dislike it (0) Added: June 29, 2009 This Presentation is Public Favorites: 4 Presentation Description This presentation deals with structure and function of carbohydrates. Comments Posting comment... By: drpattron68 (18 month(s) ago) purchase of this presentation can be obtained by contacting email@example.com Saving..... Post Reply Close Saving..... 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Pattron, Ph.D. Carbohydrates : Carbohydrates Carbohydrates consist of the elements carbon (C), hydrogen (H) and oxygen (O) with a ratio of hydrogen twice that of carbon and oxygen. Carbohydrates : Carbohydrates 40% and 60% of total calories should come from complex carbohydrates (starches) and naturally occurring sugars. Carbohydrates : Carbohydrates Carbohydrates include sugars, starches, cellulose and many other compounds found in living organisms. In their basic form, carbohydrates are simple sugars or monosaccharides. Carbohydrates : Carbohydrates These simple sugars can combine with each other to form more complex carbohydrates. The combination of two simple sugars is a disaccharide. Carbohydrate : Carbohydrate Carbohydrates consisting of two to ten simple sugars are called oligosaccharides, and those with a larger number are called polysaccharides. Monosaccharides : Monosaccharides Classified by the number of carbons in the saccharide unit. Triose (3-carbons). Tetrose (4-carbons). Pentose (5-carbons) e.g. fructose. Hexoses (6-carbons) e.g. glucose and galactose. Disaccharide : Disaccharide Two monosaccharides linked together E.g. sucrose or table sugar E.g. lactose = glucose + galactose E.g. maltose = glucose + glucose Oligosaccharide : Oligosaccharide Three-ten monosaccharides linked together Raffinose (3 carbon) Stachyose (4 carbon) Polysaccharides : Polysaccharides Many monosaccharides linked together in long chains Starch Glycogen Fiber Cellulose Chitin Polysaccharide : Polysaccharide Branched Polysaccharide : Branched Polysaccharide Branched: storage of energy starch - energy storage in plants (wheat, potatoes) glycogen - energy storage in animals (liver, muscle) Linear Polysaccharide : Linear Polysaccharide Linear: structural material cellulose - found in cotton, plant cell walls. chitin-found in the exoskeleton of insects. Cellulose Molecular Structure : Cellulose Molecular Structure Cellulose Structure : Cellulose Structure Function of Carbohydrates : Function of Carbohydrates Supplies energy-body, brain and the nervous system Source of carbon in metabolic processes Storage form of energy Structural elements of cells and tissues Side effects of Carbohydrates : Side effects of Carbohydrates Excessive carbohydrates can cause an increase in the total caloric intake, causing obesity and pancreatic cancer in women. Deficient carbohydrates can cause a lack of calories (malnutrition), or excessive intake of fats to make up the calories. Low-fat, high-carbohydrate diets contribute to hyperinsulinemia and hypertriglyceridemia. References : References Harper, A. (1999). "Defining the Essentiality of Nutrients." In Modern Nutrition in Health and Disease, 9th edition, ed. M. E. Shills, et al. Baltimore, MD: Williams and Wilkins. Morrison, Gail, and Hark, Lisa (1999). Medical Nutrition and Disease, 2nd edition. Cambridge, MA: Blackwell Science. Subar, A. F., et al. (1998). "Dietary Sources of Nutrients in the U.S. Diet, 1989 to 1991." Journal of the American Dietetic Association 98:537. Wardlaw, Gordon M., and Kessel, Margaret (2002). Perspectives in Nutrition, 5th edition. Boston: McGraw-Hill. Slide 19: THE END You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.