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.
Yes, the absorption of fructose takes longer than other monosaccharides because it is mainly absorbed in the small intestine by facilitated diffusion and passive absorption. This slower absorption rate can lead to issues such as bloating or discomfort in some individuals.
diffusion
In the brush border of the small intestine
Chains of monosaccharides are called polysaccharides.
Hydrolysis of polysaccharides is the reaction that produces monosaccharides.
Yes, the absorption of fructose takes longer than other monosaccharides because it is mainly absorbed in the small intestine by facilitated diffusion and passive absorption. This slower absorption rate can lead to issues such as bloating or discomfort in some individuals.
diffusion
Active transport
Monosaccharides are single sugar molecules, such as glucose and fructose, while disaccharides are made up of two monosaccharides linked together, like sucrose (glucose + fructose) and lactose (glucose + galactose). Monosaccharides are the building blocks of carbohydrates and can be quickly absorbed by the body, while disaccharides require more digestion to break down into monosaccharides for absorption.
Disaccharides are easily split into monosaccharides in the intestine and absorbed.
The primary mechanism is KINETIC; the increase in the motion of atoms and molecules that is due to the absorption of incident Energy in the form of Photons.
In the brush border of the small intestine
Monosaccharides .
starches and monosaccharides are carbohydrates, and monosaccharides make up starches, which is a polysaccharide.
Two Monosaccharides
Monosaccharides are sugars; sugars are used for food.
Chains of monosaccharides are called polysaccharides.