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Starch is a polymer, a "polysaccaride" made up of lots of monosaccharide sugar molecules (glucose).

The body hydrolyses the starch, breaking it down into its glucose components by using an enzyme protean called "amylase. This process starts in the human mouth as amaze is to be found in human saliva.

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Does the absorption of fructose take longer than other monosaccharides?

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