Aug 12
2009

what is carbohydrates

Understanding of carbohydrates:what is carbohydrates?

Carbohydrate is a kind of organic compounds consisting of three elements as carbon, hydrogen and oxygen. Due to its chemical composition ratio of the two hydrogen atoms with one oxygen atom which is the same as water molecule, it is named carbohydrate. Because the molecule of carbohydrate is sweet, carbohydrate is often also called as saccharide.

Although carbohydrates are the same, some of the molecule have is massive and complicated while some are few and simple. So people subdivide it in accordance with structure and quantity of molecule of carbohydrate as following: monosaccharides, disaccharides, oligosaccharides and polysaccharides. The natural existence of carbohydrate are mainly starch, followed by the disaccharide.
First is monosaccharide
monosaccharide is a kind of carbohydrates only with one molecule. It is the basic unit of carbohydrates and can be directly absorbed into the body. There are three monosaccharides, namely glucose, fructose and galactose. Fructose is sweetest in all saccharides, mainly in fruits, honey and other food. It is also a part of sucrose. Glucose and fructose is the most common natural monosaccharide. Galactose is a part of lactose and found in dairy and does not appear alone.

Second is disaccharide
Compound with two monosaccharide molecules is named as disaccharide. Disaccharides are as follows: sucrose, maltose and lactose. The molecules of the three disaccharides contain glucose.

Sucrose is the most familiar edible saccharide with the combination of a glucose molecule and one fructose molecule. Sucrose is mainly contained in the sugarcane, beet, and fruit. Saccharide we eat in our daily life is sucrose distilled and produced from sugar cane or beet sugar.
Maltose is synthesized by two glucose molecules. Starch in the enzyme can be broken down into maltose. Seed germination and starch digestion in the human body will produce maltose.
Lactose is formed by a glucose molecule and a galactose molecule, primarily in milk and milchigs.

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