Biol 1 - Carbohydrates

• All contain C, H and O
• Monomers = Monosaccharides
• Polymers = Polysaccharides

Glucose Structure

• Hexose sugar (six carbons)
• Two forms; - Alpha (OH on C1 is down)
                    - Beta (OH on C2 is up - beta'up) 

• Condensation reactions (molecule of water lost)
• Hydrolysis reactions breakdown
• Bond is a 'glycosidic' bond

Breakdown of Dissachardies:

• Maltose hydrolysed by Maltase -> Glucose + Glucose
• Sucrose hydrolysed by Sucrase -> Glucose + Fructose
• Lactose hydrolysed by Lactase -> Glucose + Galactose

Lactose Intolerance:

• Not enough Lactase to breakdown Lactose
• Undigested so not absorbed and fermented by bactera causing intestinal complaints (diorrhaoea)

For Reducing sugars

• Add blue benedicts reagent to solution and heat
• If reducing sugars are present it turns red
• Polysaccharides have to be broken down first;
  -by boiling with dilute HCL and neutralizing with Sodium hydrocarbonate 

• Made from polysaccharides Amylose & Amylopectin
  -long chains of Alpha Glucose
• Main Carbohydrate store in plants

Starch Digestion:

• Amylase = Starch -> Maltose
• Maltase (released from intestinal epithelial cells) = Maltose -> Glucose
• These enzymes work by hydrolysis reactions which break glycosidic bonds

Iodine Test (Test for Starch):

• Add Potassium Iodide Solution to sample
• If it turns black there is Starch
• Otherwise stays orange