Page 3: Chemical Properties and Reactions of Monosaccharides

This page focuses on the chemical properties and reactions of monosacharydy, particularly their reducing properties. It describes several important tests and reactions:

1. Reduction to polyhydric alcohols
2. Trommer's test (Cu(OH)2 in cold conditions)
3. Fehling's test (Cu(OH)2 in hot conditions)
4. Tollens' test (silver mirror test)

Example: In Tollens' test, the formation of a silver mirror indicates the presence of a reducing sugar.

The page provides detailed chemical equations for these reactions, showing how monosaccharides can reduce metal ions in alkaline solutions. These reactions are crucial for wykrywanie cukrów prostych (detection of simple sugars) in laboratory settings.

Highlight: All monosacharydy are reducing sugars due to their free aldehyde or ketone group, which can be oxidized to carboxylic acids.

Page 6: Disaccharides and Their Properties

This page introduces disaccharides, which are formed by the combination of two monosacharydy. It discusses the following disaccharides:

1. Sucrose (glucose + fructose)
2. Maltose (glucose + glucose)
3. Cellobiose (glucose + glucose)
4. Lactose (galactose + glucose)

Definition: Disaccharides are oligosaccharides composed of two monosaccharide units joined by a glycosidic bond.

The page presents the structural formulas of these disaccharides, highlighting the glycosidic bonds that join the monosaccharide units. It also discusses the reducing properties of these disaccharides.

Highlight: Sucrose does not have reducing properties due to the absence of a free aldehyde group, as it is involved in the glycosidic bond between glucose and fructose.

The page also mentions the sources of these disaccharides, such as sugar cane and sugar beets for sucrose, and milk for lactose.

Vocabulary: A glycosidic bond is a type of covalent bond that joins a carbohydrate molecule to another group, which may or may not be another carbohydrate.

Page 1: Introduction to Carbohydrates and Monosaccharides

This page introduces the basic concepts of carbohydrates and monosacharydy. Carbohydrates are classified into three main categories: monosaccharides, oligosaccharides, and polysaccharides. Monosacharydy are the simplest form of carbohydrates, also known as simple sugars.

Definition: Monosacharydy are carbohydrates that cannot be hydrolyzed into simpler sugars. They have the general formula Cn(H2O)m.

The page presents the structural formulas of various monosaccharides, including trioses, tetroses, pentoses, and hexoses. It also introduces the concept of stereoisomers in monosaccharides.

Example: D-glyceraldehyde and L-glyceraldehyde are enantiomers of a triose.

Aldoses and ketoses are distinguished based on the position of their carbonyl group. The page also briefly mentions oligosaccharides and polysaccharides, providing examples such as sucrose, maltose, lactose, cellulose, starch, and glycogen.

Highlight: The structural complexity of monosaccharides increases with the number of carbon atoms, leading to multiple stereoisomers.