Chemical characteristics of carbohydrates

1. Carbohydrates are made up of carbon, hydrogen and oxygen.
2. It contains more hydroxyl group (-OH).
3. They combine with acids to form esters.
4. Moist analysis of this yields aldehydes and ketones.
5. Carbohydrates must contain hydroxyl and carbonyl groups.
6. Carbohydrates are attached to lipids to form glycolipids and proteins to form glycoproteins.
7. It stores short term energy.
8. Cellulose is the structural component of plant cell walls and chitin is the cell wall of fungi.

Physical characteristics of carbohydrates

1. Carbohydrates are granular, fibrous and powdery solids.
2. It is sweet or tasteless.
3. It is insoluble in water, but monosaccharides are soluble in water.
4. Its molecular weight ranges from 10,000 to several hundred thousand daltons.
5. They turn into carbon or embers on high heat.
6. It is light active and light tolerant.

Source of carbohydrates

The main source of carbohydrates is plants. Most plant bodies contain 50-80% of their dry weight as carbohydrates. Major carbohydrate producing plants are – rice, wheat, sugarcane, bhutra, barley, cow, sugar, beet, carrot, date, grape, apple, mango, banana etc. Roots, stems, leaves, fruits and seeds of plants contain carbohydrates. Carbohydrates are found in guava, apple, onion, mango, pineapple, lichen, moss etc. Animal liver, muscle and milk contain carbohydrates.

Definition of Carbohydrates

All the organic compounds made up of carbon, hydrogen and oxygen in which the ratio of carbon, hydrogen and oxygen is 1:2:1 are called carbohydrates or sugars. There are also many compounds that do not have a 1:2:1 ratio, including carbohydrates. According to the modern definition, all aldehyde and ketone compounds containing hydroxyl groups are called carbohydrates. Or, polyhydroxy aldehydes, polyhydroxyketones and their derivatives are collectively called carbohydrates.