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glucose
Sugars and starches are saccharides. Sugars are typically monosaccharides like glucose, or disaccharides like sucrose (table sugar). Starches are polysaccharides, composed of thousands of glucose molecules.
Carbohydrates are sugars and starches in different and often complex arrangements. There are mono-saccharides like fructose, disaccharides like glucose, polysaccharides like lactose and complex fibers and starches, all consisting of saccharides as building blocks.
When processed by the amylase found in mouth saliva, starches will break down to their substitutent sugar--glucose.
carbohydrates our of curiosity, do you have a test question to answer?
Saccharides are the compounds that can be converted to glucose by catabolism. More complex saccharides are starches, cellulose, and gums.
glucose
Sugars and starches are saccharides. Sugars are typically monosaccharides like glucose, or disaccharides like sucrose (table sugar). Starches are polysaccharides, composed of thousands of glucose molecules.
Yes, among the main ingredients of flour are starches, which are polysaccharides (complex sugars) that consist of many glucose units.
GLucose does release energy quicker than starch. this is because starches (CH2O) are the compounds in which glucose is stored.
Carbohydrates are sugars and starches in different and often complex arrangements. There are mono-saccharides like fructose, disaccharides like glucose, polysaccharides like lactose and complex fibers and starches, all consisting of saccharides as building blocks.
Enzymes polymerize glucose into starches.
glucose a.k.a sugar
In plants, starches, and cellulose.
photosynthesis turns carbon dioxide into longer 6 carbon chains (glucose) which may then be further elongated into starches for storage.
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