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Related Concept Videos

What are Carbohydrates?01:44

What are Carbohydrates?

Overview
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
Carbohydrate Metabolism01:36

Carbohydrate Metabolism

Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
Introduction to Carbohydrates01:34

Introduction to Carbohydrates

Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...

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Related Experiment Video

Updated: May 22, 2026

Mass Spectrometric Analysis of Glycosphingolipid Antigens
13:09

Mass Spectrometric Analysis of Glycosphingolipid Antigens

Published on: April 16, 2013

Analysis of monosaccharides.

A E Manzi1, L D Powell, A Varki

  • 1University of California San Diego, La Jolla, California, USA.

Current Protocols in Molecular Biology
|February 12, 2008
PubMed
Summary

This study details methods for assaying sialic acids, reducing sugars, and hexosamines using BCA, Ehrlich, TBA, and DMB assays. These techniques enable quantitation and fractionation of these crucial biomolecules from glycoconjugates.

Area of Science:

  • Biochemistry
  • Analytical Chemistry
  • Glycobiology

Background:

  • Accurate quantification of carbohydrates is essential in biological research.
  • Glycoconjugates play vital roles in numerous biological processes.
  • Standardized and reliable assay methods are needed for carbohydrate analysis.

Purpose of the Study:

  • To present comprehensive methods for assaying sialic acids, reducing sugars, and hexosamines.
  • To describe techniques for liberating these carbohydrates from parent glycoconjugates.
  • To enable accurate quantitation and fractionation of key carbohydrate moieties.

Main Methods:

  • BCA assay for detecting free reducing termini in sugars.
  • Ehrlich reagent (DMAB) assays for hexosamines and N-acetylhexosamines, including hydrolysis and re-N-acetylation.

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  • TBA and DMB assays for quantitating and fractionating sialic acids.
  • Methods for releasing sialic acids from glycoconjugates.

    • Main Results:

    • Established protocols for the specific detection of reducing sugars, hexosamines, and sialic acids.
    • Demonstrated the utility of BCA, Ehrlich, TBA, and DMB assays in carbohydrate analysis.
    • Provided techniques for sample preparation, including the liberation of analytes from complex matrices.

    Conclusions:

    • The presented methods offer a robust toolkit for the comprehensive analysis of sialic acids, reducing sugars, and hexosamines.
    • These assays are applicable to various biological samples containing glycoconjugates.
    • The study facilitates further research into the functional roles of these carbohydrates.