Fats vs' Carbohydrates

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Fats vs. Carbohydrates
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Carbohydrates

• Carbohydrates come in two basic forms complex
  and simple.
• Simple carbs are one, two, or at most three units
  of sugar linked together in single molecules.
• Complex carbs are hundreds or thousands of sugar
  units linked together in single molecules.
• After digestion, carbs (both simple and complex)
  appear in the circulatory system in the simple
  form, as glucose, on its way to the cells where
  it is used for energy.
• Carbohydrates provide the bulk of the calories
• (4 kcal/gram) in most diets, and starches
  provide the bulk of that.

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Monosaccharides (C6H12O6)

• glucose, "blood sugar", the immediate source of
  energy for cellular respiration
• galactose, a sugar in milk (and yogurt)
• fructose, a sugar found in honey.

Although all three share the same molecular
formula (C6H12O6), the arrangement of atoms
differs in each case. Substances such as these
three, which have identical molecular formulas
but different structural formulas, are known as
structural isomers
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Disaccharides (two sugar)

• Two monosaccharides can be linked together to
  form a "double" sugar or disaccharide.
• Three common disaccharides
• sucrose common table sugar glucose fructose
  
• lactose major sugar in milk glucose
  galactose
• maltose product of starch digestion glucose
  glucose

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Polysaccharides (Starches)

• Starches are polymers of glucose.
• Starches are insoluble in water and thus can
  serve as storage depots of glucose. Plants
  convert excess glucose into starch for storage.
• Example Cellulose

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Fats (Lipids)

• Not very soluble in water because there are few
  OH groups
• Fatty Acids Release 9 Cal/gram

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Saturated Fats

• All C-C single
• bonds
• Usually solids
• at room
• temperature
• Butter
• Animal Fat

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Unsaturated Fats

• At least one C-C double bond
• Usually found in vegetable products and oils and
  are liquid at room temperature
• There is no rotation around a double bond
• Monounsaturated one double bond
• Polyunsaturated several double bonds

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Isomers of Unsaturated Fats

• Cis (bent configuration)
• Trans (straight configuration)

H
H
CC
H
CC
H