Properties and Functions of Carbohydrates

Published on 26-Oct-2024

Properties of Carbohydrates

1. Carbohydrate is a granular, fibrous cellulose or powdery substance organisms have in their diet.

2. They taste sweet because of sucrose or sometimes taste tasteless because of the presence of cellulose.

3. Due to the application of high heat makes, it becomes ember.

4. Most are insoluble in water, but monosaccharides are generally soluble in water.

5. They are photoactive and photo-equilibrium in general.

Carbohydrates act as the main structural component of the supporting tissues of plants and our bodies.
It provides the carbon skeleton of all the materials that make up the entire plant body.
It is a lubricant for the joints of bones in an animal's body.
Carbohydrate molecules participate in essential cycles such as the Calvin cycle, Krebs cycle, etc.
It consists of various co-enzymes as structural components such as ATP, NADP, FAD, etc.
Carbohydrates like fatty acids and amino acids help in metabolism inside all living organisms.
Carbohydrates like cellulose, hemicellulose, chitin, pectin, and many more are the main components of cell walls.
Ribose and deoxyribose are pentose sugars, one of the nucleic acids' main components.
Animals, fungi, and bacteria are microorganisms that store carbohydrates called glycogen.
Many of our basic needs for food, clothing, and shelter are made of carbohydrates, without which it gets difficult for living organisms to survive.
Carbohydrates such as cellulose and other types provide strength and protection to plants.