starches and monosaccharides are carbohydrates, and monosaccharides make up starches, which is a polysaccharide.
Polysaccharides are made up of of monosaccharides.
The subunits (or monomers) of carbohydrates are monosaccharides and disaccharides. The polymers (the products of these linked subunits) are starches and polysaccharides.
Simple sugars are made up of monosaccharide molecules, which are the most basic units of carbohydrates. Monosaccharides consist of a single sugar molecule that cannot be broken down into smaller units by hydrolysis. Examples of monosaccharides include glucose, fructose, and galactose.
The test tube or depression plate containing water would typically serve as the control in tests for monosaccharides, starches, lipids, and proteins. Water functions as a baseline for comparison to observe any changes or reactions that occur in the other test samples.
Amylase, which breaks down starches into monosaccharides, trypsin, which breaks down proteins, and lipase, which breaks down fat.
Amylase, which breaks down starches into monosaccharides, trypsin, which breaks down proteins, and lipase, which breaks down fat.
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.
Disaccharides, monosaccharides, and polysaccharides are all types of carbohydrates consisting of sugar molecules. Peptides, on the other hand, are composed of amino acids and are not related to the other three terms in this context.
Lipids are composed of glycerol and fatty acids. Starches are composed of monosaccharides. In lipids you find less number of oxygen than in carbohydrates. Therefore, lipids give you twice as much energy as carbohydrate. Lipids constitute the bilayer, which is not the case with starch.
The monomers of carbohydrates are simple sugars known as monosaccharides, such as glucose, fructose, and galactose. These monosaccharides can link together to form larger carbohydrates like disaccharides (e.g. sucrose), oligosaccharides, and polysaccharides (e.g. starch, cellulose).
While both sugar and starch are carbohydrates, the main difference between them is their size, and subsequently their physical properties and uses. The term sugar is usually refers to simple sugars (monosaccharides like glucose and fructose) and disaccharides, like lactose, maltose and sucrose, which are all constructed of two monosaccharides linked together, while starches are always polysaccharides, made up of long chains of simple sugars and disaccharides. Sugars and starches also differ in that sugars tend to be water-soluble, while starches tend to be insoluble in water. Another difference is in usage. Organisms tend to use sugars to satisfy their immediate energy needs, and use starches as storage mechanisms because starches are basically multiple (sometimes hundreds) sugar molecules linked together.
explain the regulation of secretions of the small intestine