Carbohydrates and Biomolecules

They are also known as Non-sugars since they are non-crystalline, i-nsoluble in water, and are tasteless. Polysaccharides are defined as the carbohydrates which on hydrolysis yields more than 10 monosaccharide units . Poly-saccharides have general formula C_x(H₂O)_y , which is also represented as (C₆H₁₀O₅)_n where n ranges from40-3000.

A di-saccharide or biose is the carbohydrate formed when two mono-saccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like mono-saccharides, di-saccharides also dissolve in water, taste sweet and are called sugars.

There are two different types of di-saccharides: reducing di-saccharides, in which one mono saccharide, the reducing sugar, still has a free hemiacetal unit; and non-reducing di-saccharides, in which the components bond through an acetal linkage between their anomeric centers and neither mono saccharide has a free hemiacetal unit. Cellobiose and maltose are the examples of reducing di-saccharides.

There are two different types of di-saccharides: reducing di-saccharides, in which one mono saccharide, the reducing sugar, still has a free hemiacetal unit; and non-reducing di-saccharides, in which the components bond through an acetal linkage between their anomeric centers and neither mono saccharide has a free hemiacetal unit. Cellobiose and maltose are examples of reducing di-saccharides. Sucrose and Trehalose are examples of non-reducing di-saccharides.

di-saccharides are formed when two mono saccharides are joined together and a molecule of water is removed. For example; milk sugar (lactose) is made from glucose and galactose whereas the sugar from sugar cane and sugar beets (sucrose) is made from glucose and fructose. The two mono saccharides are bonded via a dehydration reaction (also called a condensation reaction or dehydration synthesis) that leads to the loss of a molecule of water and formation of a glycosidic bond.Nijerose & kojibiose are less common di-saccharides.

Di-saccharides are formed when two mono saccharides are joined together and a molecule of water is removed. For example; milk sugar (lactose) is made from glucose and galactose whereas the sugar from sugar cane and sugar beets (sucrose) is made from glucose and fructose. The two mono saccharides are bonded via a dehydration reaction (also called a condensation reaction or dehydration synthesis) that leads to the loss of a molecule of water and formation of a glycosidic bond.

A di-saccharide or biose is the carbohydrate formed when two mono saccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like mono saccharides, di-saccharides also dissolve in water, taste sweet and are called sugars,e.g., lactose, maltose etc..

This is the main storage poly saccharide in animals. Hence, it is commonly called animal starch. Blue-green algae and fungi also store glycogen as fuel reserve. Like those of amylopectin, glycogen molecules are also large and highly branched (branch points are a, 1—6 linkages) polymers of thousands of D-glucose residues linked by a, 1-4 glycosidic bonds .

This is the main storage poly saccharide in animals. Hence, it is commonly called animal starch. Blue-green algae and fungi also store glycogen as fuel reserve. Like those of amylopectin, glycogen molecules are also large and highly branched (branch points are a, 1—6 linkages) polymers of thousands of D-glucose residues linked by a, 1-4 glycosidic bonds .

This is the main storage poly saccharide in animals. Hence, it is commonly called animalstarch. Blue-green algae and fungi also store glycogen as fuel reserve. Like those of amylopectin, glycogen molecules are also large and highly branched (branch points are a, 1—6 linkages) polymers of thousands of D-glucose residues linked by a, 1-4 glycosidic bonds . In comparison to amylopectin molecules, however, glycogen molecules are much larger, more extensively branched and more compactly coiled concentrically.

This is the main storage poly-saccharide in animals. Vertebrate animals store glycogen in liver and skeletal muscles. Stored glycogen may respectively account for upto 10% and 2% of liver and muscles by weight in man and other animals. Thus, a total of about 400 grams of glycogen (about 100 gm in liver and about 300 gm in skeletal muscles) is normally found in the body of an average adult human being. In liver cells, the glycogen is found in large, flattened and ellipsoidal grains.

This is the main storage poly-saccharide in animals. Hence, it is commonly called animal starch. Like amylopectin, glycogen gives a red-violet colour when treated with iodine. To be used in cells for energy, it is broken down by hydrolysis into its glucose monomers (glycogenolysis), but only liver cells release this glucose into the blood for utilization by all body cells. Glycogen stored in muscle cells is utilized only by these cells themselves.

This is the main storage poly-saccharide in animals. Hence, it is commonly called animal starch. Like amylopectin, glycogen gives a red-violet colour when treated with iodine.  While being used in cells for energy, it is broken down by hydrolysis into its glucose monomers (glycogenolysis), but only liver cells release this glucose into the blood for utilization by all body cells. Glycogen stored in muscle cells is utilized only by these cells themselves.

All are poly-saccharides.

All are  storage homo-poly-saccharides .