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Common Carbohydrates |
|
Name |
Derivation of name and Source |
|
Monosaccharides |
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Glucose |
From Greek word for sweet wine; grape
sugar, blood sugar, dextrose. |
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Galactose |
Greek word for milk--"galact",
found as a component of lactose in milk. |
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Fructose |
Latin word for fruit--"fructus",
also known as levulose,
found in fruits and honey; sweetest sugar. |
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Ribose |
Ribose and Deoxyribose are found in the backbone
structure of RNA and DNA, respectively. |
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Disaccharides - contain two monosaccharides |
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Sucrose |
French word for sugar--"sucre",
a disaccharide containing glucose and fructose; table
sugar, cane sugar, beet sugar. |
|
Lactose |
Latin word for milk--"lact";
a disaccharide found in milk containing glucose and galactose. |
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Maltose |
French word for "malt";
a disaccharide containing two units of glucose; found
in germinating grains, used to make beer. |
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Common Polysaccharides |
|
Name |
Source |
|
Starch |
Plants store glucose as the polysaccharide starch.
The cereal grains (wheat, rice, corn, oats, barley) as well as
tubers such as potatoes are rich in starch. |
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Cellulose |
The major component in the rigid cell walls in
plants is cellulose and is a linear polysaccharide polymer with
many glucose monosaccharide units. |
|
Glycogen |
This is the storage form of glucose in animals
and humans which is analogous to the starch in plants. Glycogen
is synthesized and stored mainly in the liver and the muscles. |
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Di-, Poly-Carbohydrates
- Introduction
|
Introduction:
General names for carbohydrates include sugars, starches,
saccharides, and polysaccharides. The term saccharide is derived
from the Latin word " sacchararum" from the sweet taste
of sugars.
Monosaccharides contain one sugar unit such as glucose,
galactose, fructose, etc.
Disaccharides contain two sugar units. In almost all
cases one of the sugars is glucose, with the other sugar being
galactose, fructose, or another glucose. Common disaccharides
are maltose, lactose, and sucrose.
Polysaccharides contain many sugar units in long polymer
chains of many repeating units. The most common sugar unit is
glucose. Common poly saccharides are starch, glycogen, and cellulose.
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