Chapter 4 Carbohydrates "The discovery of honey"-Piero de Cosm0(1462). Courtesy of the Worcester Art Museum)
Chapter 4 Carbohydrates "The discovery of honey"—Piero de Cosimo (1462). (Courtesy of the Worcester Art Museum)
Carbohydrates are the single most abundant class of organic molecules found in nature.The name carbohydrate arises from the basic molecular formula (CH2O)which can be rewritten (C.H2O) to show that these substances are hydrates of carbon,where n-3 or more
Carbohydrates are the single most abundant class of organic molecules found in nature. The name carbohydrate arises from the basic molecular formula (CH2O)n, which can be rewritten (C·H2O)n to show that these substances are hydrates of carbon, where n=3 or more
The functions of carbohydrates Energy molecules; Precursors of many other molecules; Structures (e.g.glycolipids); Recognition(e.g.glycoproteins)
The functions of carbohydrates Energy molecules; Precursors of many other molecules; Structures (e.g. glycolipids); Recognition(e.g. glycoproteins)
The characteristic chemical features of carbohydrates (1)the existence of at least one and often two or more asymmetric centers, (2)the ability to exist either in linear or ring structures, (3)the capacity to form polymeric structures via glycosidic bonds,and (4)the potential to form multiple hydrogen bonds with water or other molecules in their environment
The characteristic chemical features of carbohydrates (1) the existence of at least one and often two or more asymmetric centers, (2) the ability to exist either in linear or ring structures, (3) the capacity to form polymeric structures via glycosidic bonds, and (4) the potential to form multiple hydrogen bonds with water or other molecules in their environment
Carbohydrate Nomenclature Carbohydrates are generally classified into three groups: monosaccharides (and their derivatives). oligosaccharides, polysaccharides
Carbohydrate Nomenclature Carbohydrates are generally classified into three groups: monosaccharides (and their derivatives), oligosaccharides, polysaccharides