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    MONOSACCHARIDE

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    PRINTDESK by Dan
    Monosaccharides are the simplest form of sugar and include glucose, fructose, and galactose. They are the building blocks of disaccharides and polysaccharides. Polysaccharides are long carbohydrate molecules made of repeating monomer units joined by glycosidic bonds. They can have distinct properties from monosaccharides. Galactose is a monosaccharide that is less sweet than glucose. Disaccharides are carbohydrates formed from two monosaccharides and include sucrose, lactose, and maltose. Lactose is a disaccharide found in milk made of galactose and glucose.

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    MONOSACCHARIDE

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    PRINTDESK by Dan
    359 views2 pages
    Monosaccharides are the simplest form of sugar and include glucose, fructose, and galactose. They are the building blocks of disaccharides and polysaccharides. Polysaccharides are long carbohydrate molecules made of repeating monomer units joined by glycosidic bonds. They can have distinct properties from monosaccharides. Galactose is a monosaccharide that is less sweet than glucose. Disaccharides are carbohydrates formed from two monosaccharides and include sucrose, lactose, and maltose. Lactose is a disaccharide found in milk made of galactose and glucose.

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    MONOSACCHARIDE

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    Monosaccharides are the simplest form of sugar and include glucose, fructose, and galactose. They are the building blocks of disaccharides and polysaccharides. Polysaccharides are long carbohydrate molecules made of repeating monomer units joined by glycosidic bonds. They can have distinct properties from monosaccharides. Galactose is a monosaccharide that is less sweet than glucose. Disaccharides are carbohydrates formed from two monosaccharides and include sucrose, lactose, and maltose. Lactose is a disaccharide found in milk made of galactose and glucose.

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    359 views2 pages

    MONOSACCHARIDE

    Uploaded by

    PRINTDESK by Dan
    Monosaccharides are the simplest form of sugar and include glucose, fructose, and galactose. They are the building blocks of disaccharides and polysaccharides. Polysaccharides are long carbohydrate molecules made of repeating monomer units joined by glycosidic bonds. They can have distinct properties from monosaccharides. Galactose is a monosaccharide that is less sweet than glucose. Disaccharides are carbohydrates formed from two monosaccharides and include sucrose, lactose, and maltose. Lactose is a disaccharide found in milk made of galactose and glucose.

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    MONOSACCHARIDE Monosaccharides (from Greek monos: single, sacchar: sugar) are the most basic units of biologically important

    carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose (levulose), galactose, xylose and ribose. Monosaccharides are the building blocks of disaccharides such as sucrose and polysaccharides (such as cellulose and starch). Further, each carbon atom that supports a hydroxyl group (except for the first and last) is chiral, giving rise to a number of isomeric forms all with the same chemical formula. For instance, galactose and glucose are both aldohexoses, but have different chemical and physical properties. POLYSACCHARIDE Polysaccharides are long carbohydrate molecules of repeated monomer units joined together by glycosidic bonds. They range in structure from linear to highly branched. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. GALACTOSE Galactose (from Greek galaktos "milk"), sometimes abbreviated Gal, is a monosaccharide sugar that is less sweet than glucose. It is a C-4 epimer of glucose. Galactan is a polymer of the sugar galactose found in hemicellulose. Galactan can be converted to galactose by hydrolysis. DISACCHARIDE A disaccharide or biose[1] is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides form an aqueous solution when dissolved in water. Three common examples are sucrose, lactose,[2] and maltose. 'Disaccharide' is one of the four chemical groupings of carbohydrates (monosaccharide, disaccharide, oligosaccharide, and polysaccharide). LIPID Lipids constitute a broad group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides, phospholipids, and others. The main biological functions of lipids include energy storage, as structural components of cell membranes, and as important signaling molecules.

    LACTOSE Lactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk (by weight), although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11. MALTOSE Maltose also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an (14)bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an (16) bond. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. SUCROSE Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its nutritional role. The molecule is a disaccharide composed of the monosaccharides glucose and fructose with the molecular formula C12H22O11. The word was formed in mid-19th century from Latin sucrum = "sugar" and the chemical suffix -ose. The world produced about 168 million tonnes of table sugar in 2011.

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