146

REVISION MAP
" Two monosaccharides are
Carbohydrates oxide linkage formed by lossjoined together
of by
forming a disaccharide. Such a water moleculaen
Classification of Carbohydrates: two monosaccharide units throughlinkage between
Monosaccharides: A carbohydrate that cannot is called glycosidic linkage. oxygen alom
be hydrolysed further to give simpler unit of CH,OH
polyhydroxy aldehyde or ketone. H H
Examples: Glucose, fructose, arabinose etc. 4kOHH H a-link
(Glucos)
unit
Oligosaccharides: These carbohydrates yield two HO
3

to ten monosaccharide units on hydrolysis. They H OH

are further classified as disaccharides, trisaccharides HOH, O B-link
etc.
HH HÌ/
Polysaccharides: They yield a large number of ÇH,OH Fructose)
unit
monosaccharide units on hydrolysis. HÎ H
Example: Starch, Cellulose, etc. It is dextrorotatory
It is non reducing sugar
Disaccharides
Glucose: It is an aldohexose
Structure of Glucose:
Glucose has been assigned the structure
CHO
BIOMOLECULES
(CHOH),on the basis of following evidences:
CH,OH
Its molecular formula is found to be CH,,0,
On prolonged heating with HI, it forms n-hexane, Fructose
suggesting carbons are linked in straight chain. Fructose is a ketohexose
Presence of carbonyl group is confirmed by the Fructose have been assigned the structure
following reactions:

CH
CN
CHO CH =N-OH
=0 HOH, CH,OH HOH; OH

OH OHH
HCN NH,OH H+OH AH HO DH HO
(CHOH), -(CHOH), (CHOH), H\4 /OH H4 y CH,OH
H+OH
CH,OH CH,OH CH,OH OH H ÒH H
CH,OH D(-) Fructose a-D (-)Fructofuranose B-D(-) Fructofuranose

Carbonyl group present is an aldehyde is confirmed by Tests of Glucose and Fructose

the given reaction Both glucose and fructose reduce Tollen's reagent and
CH,0H(CHOH), CHO Br, H,0 Fehling's solution. They are also called reducing sugars.
Oxidation
Glucose
CH, OH(CHOH),COOH
Gluconic acid acid by
" Glucose and gluconic acid are Oxidisedtosaccharic group
Acetylation of glucose gives glucose pentaacetate nitric acid. This indicates presence of primary -OH
which confirms presence of five OH groups CHO COOH
COOH

CHO
CHO
(CHOH) Oxidation Oxidation (CHOH)4
(ÇHOH), + 5(CH;CO),0(ÇHOCOCH,),4+ SCH,COOH! (CHOH),
CH,OCOCH, CH,OH
CH,OH CH,OH COOH Gluconic acid

Glucose
Pentaacetylglucose Saccharic acid
KUES
Vitamins
vitamins: vitaminsare soluble
in
vitamins: Bgroup vitamins fat. These are
soluble

HFat soluble

and vitamins 147

Characteristics vitamin Care water A, D, Eand
Water

K
soluble vitamins.
Vitamin

Soluble in oil and fats but

Vitamin4
stable to heat. insoluble in water, | Night
Vitamin B, Soluble in water butt insoluble
in oils and
Deficiency discases
blindness, stunted
Vitamin B,
Soluble in water but soluble fats. growth, xerosis,
in oils
and fats. Beriberi and loss xerophthalmia.
Soluble in water but
|
Retards growth, off appetite.
Vitamin B. insoluble in oils and fats. causes general
dermatitis and cheilosis.
/Vitamin B,, Water soluble, stable to heat. Causes pellagra
and
inflammation of tongue,
Soluble: in water but
system. Cause generalanaemia in man. Effects
Vitamin C
VitaminD
insoluble in
Soluble in oil and fats but oils and fats. Pernicious anaenia, weakness, insomnia central nervous
and iritability.
Stable to heat and resistantinsoluble in water. Causes scurvy, pyorrhea inflammation of tongue and
Vitamin E Soluble inn oils and fats but
to oxidation. Rickets in children mouth.
and
Stable to heat, light and tinsoluble in water.|Osteomalacia in adults. deformation of bones and
Vitamin K le in oils and oxidation,. Needed for beautiful teeth.
fats but insoluble destruction of RBC. glowing skin.
in water. Its
deficiency Antioxidant, prevents
leads to
Vitamin K restores faulty blood clotting and
normal blood clotting. hemorrhage.
Polysaccharides
0 Starch
Nucleic Acids
Complete hydrolysis
Amylose (15-20% of starch) sugar, phosphoric acidof DNA (or RNA) yields a
Amylopectin (80-85% of starch) pentose
compound (called bases).and nitrogen containing heterocyclic
Amylose is water soluble
unbranched chain with 200-1000component. It is long Differences between DNA and
-D-(+) RNA
Amylopectin is water insoluble glucose units. DNA RNA
branched chain polymer of a-D-glucose component. It is Itusually occurs
and some cell inside nucleus|Very little RNA occurs
(ü) Cellulose units. organelles. nucleus most of it is inside
found in
It is a straight chain DNA is the genetic material. the cytoplasm.
polysaccharide.
It is composed of B-D-glucose RNA is not the genetic
|(ii) Glycogen units. material
except in certain viruses,
Reovirus. e.g.
" It is called It is double
animal starch. stranded with the RNA is single
Its structure is similar to exception of some viruses. |reovirus stranded except
highly branched. amylopectin and is rather more stranded.
where is double
Tests of Carbohydrates DNA contains over a million|
nucleotides. Depending upon the type, RNA
Carbohydrate with Tollen's reagent It
contains 70-1200 nucleotides.
contains deoxyribose sugar. It contains
nitrate) give silver mirror (ammonical silver ribose sugar.
test.
Carbohydrate with Fehling solution and amino group can accept a proton, giving
give a red ppt. (alkaline CuSO) dipolar ion known as zwitter ion.
rise to a
Molisch's test: Carbohydrates when treated with
Structure of Proteins
Molisch's reagent (1% alcoholic Proteins can be classified into two types on the basis of
n presence of conc. solution of c-naphthol their molecular shape:
H,SO, form violet ring.
() Fibrous proteins: The polypeptide chains in them
Proteins are held together usually at many points by H-bonds.
AllT proteins These are insoluble in water and are stable to moderate
The amino are polymers of a-amino acid. changes in pH and temperature. e.g., Keratin in skin,
known as acids which can be synthesised in the body, are hair, nails and wool, etc.
Serine, etc. noon-essential amino acids. Ex: Glycine, Alanine, (i) Globular proteins: The polypeptide chain in these
The amino proteins is folded around itself in suchaway so as to
and must beacids which cannot be synthesised in the body give the entire protein molecule a spheroidal shape.
ami no acids. obtained through diet are known as essential Globular proteins are insoluble in water and sensitive
In Ex: Valine, Leucine, to smallchanges in temperature and pH. e.g., enzymes,
aqueous solution, the Isoleucine, etc. hormones(insulin, thyroglobulin), etc.
carboxyl group can lose a proton