Carbohydrates: The Sweet Side of Organic Chemistry

Carbohydrates are organic molecules made of carbon, hydrogen, and oxygen in simple ratios.
Sugars like glucose and fructose are the simplest carbohydrates, fueling cells with quick energy.
Starch, a storage carbohydrate in plants, breaks down into glucose when digested.
Cellulose, another plant carbohydrate, builds strong cell walls that humans can’t digest.
Glycogen is the body’s quick-access energy reserve, stored in muscles and the liver.
Carbohydrates can be simple (sugars) or complex (starches and fibers).
Their ring-like structures give them unique properties and reactivity in chemistry.
Carbohydrates also play key roles in cell recognition and immune responses.
Sweetness levels vary—fructose tastes sweeter than glucose or sucrose.
From bread to fruit, carbohydrates fuel life while shaping flavor and nutrition.