In the category of carbohydrates, there are monosaccharides, disaccharides, oligosacchaides, and polysaccharides. Just from the prefixes, you can tell that the monosaccharides are monomers, the disaccharides are two bonded monomers (monosaccharides) and oligosacchaides and polysaccharides are made up of many monomers (monosaccharides).
The monosaccharides are just a single carbon ring (in the natural aqueous environment of an organism). The monosaccharides include glucose, fructose, and galactose. The disaccharides are two carbon rings bonded together by a glycosidic linkage in a condensation (dehydration) reaction, which removes a molecule of water. Disaccharides include maltose (glucose + glucose), lactose (glucose + galactose), sucrose (glucose + fructose), and more.
When we consume food, we are taking in the large polysacchaides such as starch and smaller molecules such as maltose. We take these long molecules and digest them - break up their glycosidic linkages until they are monosaccharides (monomers) that we can absorb throughout out alimentary canal (usually in small intestine).
A monosaccharide is one saccharide (or sugar) molecule. An example of a monosaccharide is glucose.
A disaccharide is two saccharides (sugars) bonded together through a dehydration reaction. An example of a disaccharide is maltose which is two glucose linked together.
A polysaccharide is typically ten or more saccharides bonded together. Cellulose is an example of a polysaccharide, which is ten or more glucose linked together.
All three are kinds of carbohydrates. Monosaccharides are fairly simple sugars, having only one unit. Disaccharides are only slightly more complex, having two units hooked together. A polysaccharide is the most complex, consisting of large numbers of sugars in specific formations.
Monosaccharide: a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides.
Disaccharide: any of a group of carbohydrates, as sucrose or lactose, that yield monosaccharides on hydrolysis.
Polysaccharide: a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides.
Source: Dictionary.com
a monosaccharide is a single sugar molecule, a disachharide is a double sugar molecule, and a polysaccharide has three or more sugar molecules.
They are sugars. Glucose and Fructose are monos, sucrose (table sugar) is di, and starch is poly, for example.
Disuccharides are made up of two monosacchardies combined together, while polysaccharide is the largest carbonhydrate molecule.
monosaccharides(sweet) are made of a single glucose molecule, disaccharides(also sweet) are made of two glucose molecules,
while polysaccharides(starchy) are made of more than 2 glucose molecules.
the number of monomers in the molecule
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A disaccharide.
Perhaps one reason energy is hard to define is that we only seem to be able to define it in terms of what it DOES rather than what it IS.
The number of shells define the period. The elements of the same group has same number of shells.
To define pH you need to define the temperature you are talking about - at higher temperature, pH increases.
a chemical
A disaccharide.
A polysaccharide is any carbohydrate made up of a chain of monosaccharides. Starch, cellulose, and glycogen ("animal starch") are polysaccharides.
Starch is a polysaccharide which means it has many glucose molecules joined together for long lasting energy and providing the feeling of 'fullness'. Surcose is a Disaccharide which is only two glucose molecules joined together for a 'burst' of energy which isn't long lasting and will just make you wander back to the fridge earlier.
A mineral is a naturally occurring substance that is solid and stable at room temperature, representable by a chemical formula, usually abiogenic, and has an ordered atomic structure- Definition from Wikipedia. Glucose and fructose are monosaccharide sugars. A monosaccharide is the smallest unit of sugar, mono meaning 1. Sucrose is commonly called table sugar and is a disaccharide. A disaccharide is a sugar that is made up of two sugar units, di meaning 2. Sucrose is produced as glucose and fructose are joined together by a condensation reaction. In the process a water molecule is eliminated. See the following equation. C6H12O6 + C6H12O6 => C12H22O11 + H2O glucose + fructose => sucrose + water This process does not occur spontaneously in nature. So we cannot define it as a mineral.
Any of a class of sugars, including lactose and sucrose, that are composed of two monosaccharides. an example would be milk or sugar
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