Glucose, Galactose and Fructose
Monosacharides
Monosacharides (simple sugars) are converted into Adenosine Triphosphate (ATP) aka energy.
Monosacharides are one sugar molecule. Glucose Disacharides are two monosacharides bound checmical -- Sucrose = Dextrose + Glucose Polysacharides are multiple single sugars bound into a more complex molecule.
lactase breaks down lactose into glucose and glucose monomers.
Never mind, Disaccharides have more chemical bonds.
monosacharides are a simple carbohydrate, basically sugar. so it is one hydrophilic molecule, unlike polysachaides that have other sugars attached, which makes it less complicated to dissolve. and with the 2 to 1 ratio of H to O, it essentially already has water in it, making it easy for water to attach to the individual molecules.
Well, there are over 100 elements and most of them are not found in monosacharides. The ones that are are carbon, hydrogen and oxygen.
Monosaccharides are the simplest form of carbohydrates, also known as simple sugars. They are made up of a single sugar unit and are the basic building blocks of more complex carbohydrates like disaccharides and polysaccharides. Glucose, fructose, and galactose are common examples of monosaccharides.
Glucose and fructose are two examples of monosaccharides. They are simple sugars that consist of a single sugar unit and are the basic building blocks of carbohydrates.
both glucose and fructose are monosacharides, so you can add someting to a mono... to make another one. although, if you add them together, you get sucorse
If two monosacharides are together, this then means it is classified as a disacharide. However, if it has many more than just two monosacharides 'joined together', then that means it is classified as a polysacheride. Fat cell structures are commonly known as triglycerides, and they consist of fatty acid chains and glycerol.
This process is called hydrolysis, where water molecules are used to break down the bonds between the individual sugar units in polysaccharides, resulting in the formation of monosaccharides.