Structure-of-Monosaccharides

Monosaccharides (1A, 1.2[i], 1.2.[ii])
Classification: Internal



1. Recall the role of carbohydrates in nutrition
2. Identify the structure of monosaccharides
Keywords: Simple Sugar, Monomer, Polymer, -Ose, Alpha, Beta
Do Now 1 – Complete the exam
Do Now 2 – Answer the additional
question (2 marks) below
questions below:

 What is the primary
function of carbohydrates?
 What are the elements that
make up carbohydrates?
 Give examples of
carbohydrates (not food
examples)
 What are the differences
between monomers and
polymers?


Unit 1 – Topic 1A – Carbohydrates
1.1 – Know the difference between monosaccharides and disaccharides and polysaccharides,
including glycogen and starch (amylose and amylopectin)

, Monosaccharides (1A, 1.2[i], 1.2.[ii])
Classification: Internal



1. Recall the role of carbohydrates in nutrition
2. Identify the structure of monosaccharides
Keywords: Simple Sugar, Monomer, Polymer, -Ose, Alpha, Beta

The biomolecule group, carbohydrates,
primarily provide energy (due to their
role in respiration). They are a category
of organic compounds (due to presence
of carbon), and are made of carbon
(carbo-), hydrogen (hydr-) and oxygen
(ate-).

Carbohydrates always have the ratio
(CH2O)n, for example with glucose
(C6H12O6).
Unit 1 – Topic 1A – Carbohydrates
1.1 – Know the difference between monosaccharides and disaccharides and polysaccharides,
including glycogen and starch (amylose and amylopectin)

, Monosaccharides (1A, 1.2[i], 1.2.[ii])
Classification: Internal



1. Recall the role of carbohydrates in nutrition
2. Identify the structure of monosaccharides
Keywords: Simple Sugar, Monomer, Polymer, -Ose, Alpha, Beta

Whilst some, like cellulose (cell Monomers of carbohydrates
wall structure) and starch are called monosaccharides
(insoluble and stored) and
common polymers, we will start
with the monomer versions of
carbohydrates.

These will namely include:
 Glucose
 Fructose
 Galactose
Unit 1 – Topic 1A – Carbohydrates
1.1 – Know the difference between monosaccharides and disaccharides and polysaccharides,
including glycogen and starch (amylose and amylopectin)