Classification of Carbohydrates

Classification of Carbohydrates

Overview of Carbohydrate Classes

Carbohydrates are essential biomolecules that can be classified into four main classes based on the number of simple sugar units they contain. Understanding these classes is fundamental in GOB Chemistry, especially in the context of biological functions and nutrition.

• Monosaccharides: The simplest form of carbohydrates, consisting of a single sugar unit.

• Disaccharides: Carbohydrates composed of two monosaccharide units linked together.

• Oligosaccharides: Carbohydrates containing 3 to 10 monosaccharide units.

• Polysaccharides: Large carbohydrates made up of more than 10 monosaccharide units, often forming complex structures.

Table: Classification of Carbohydrates

Class	Description	Example
Monosaccharide	Single carbohydrate unit	Glucose
Disaccharide	Composed of 2 monosaccharide units	Sucrose
Oligosaccharide	Contains 3–10 monosaccharide units	Raffinose
Polysaccharide	Composed of large numbers of monosaccharide units (more than 10)	Starch, Cellulose

Key Points

• Monosaccharides are the building blocks of all other carbohydrate classes.

• Disaccharides are formed by a condensation reaction (dehydration synthesis) between two monosaccharides, producing water as a byproduct.

• Oligosaccharides often play roles in cell recognition and signaling.

• Polysaccharides serve as energy storage (e.g., starch, glycogen) or structural components (e.g., cellulose in plants).

Examples and Applications

• Oligosaccharide: Water-soluble fibers containing 3 sugar units.

• Disaccharide: Carbohydrate that is sweet in flavor and has a highly branched structure.

• Polysaccharide: Formed by the combination of glucose and fructose units; used for energy storage.

• Monosaccharide: Produced by hydrolysis of sugar naturally found in milk (e.g., glucose or galactose).

Additional info:

• The general formula for a monosaccharide is $C_nH_{2n}O_n$ where n is typically 3–7.

• Common disaccharides include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).

• Polysaccharides can be linear (cellulose) or branched (glycogen, starch).