Carbohydrates and Biomolecules

Di-saccharides are carbohydrates that are created when two monosaccharides are joined. The creation of a di-saccharide involves the union of two monosaccharides that undergo a process in which a water molecule is removed as part of the union. Like the two monosaccharides that combine to form the single di-saccharide, the carbohydrate is sweet to the taste and tends to dissolve in water with relative ease.

These compounds on hydrolysis yield 2 to 10 mono saccharides . Depending on the number of hydrolytic products formed,  the oligo saccharides are further divided in to Di, Tri, Tetra. etc., e.g., lactose(glucose+galactose), sucrose(glucose+fructose).

These compounds on hydrolysis yield 2 to 10 mono saccharides . Depending on the number of hydrolytic products formed, the oligo saccharides are further divided in to Di, Tri, Tetra. etc., e.g.,lactose(glucose+galactose), sucrose(glucose+fructose).

Examples of monosaccharide units are glucose, galactose, fructose.

These compunds on hydrolysis yield 2 to 10 mono saccharides . Depending on the number of hydrolytic products formed, the oligo saccharides are further divided in to Di, Tri, Tetra. etc..,e. g. lactose (glucose+galactose), sucrose (glucose+fructose).

They are also known as Non -sugars since, they are noncrystalline, insoluble in water, and are tasteless. Polysaccharides are defined as the carbohydrates which on hydrolysis yield more than 10 monosaccharide units . Poly-saccharides have general formula Cx(H₂O)_y , which is also represented as (C₆H₁₀O₅)_n where n ranges from 40-3000

Mono-saccharides are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colourless, water-soluble, crystalline solids. Some mono-saccharides have a sweet taste. Examples of mono-saccharides include glucose (dextrose), fructose (levulose), galactose, xylose and ribose.

They are also known as Non-sugars since they are non-crystalline, insoluble in water, and are tasteless. Poly-saccharides are defined as the carbohydrates which on hydrolysis yields more than 10 monosaccharide units . Polysaccharides have general formula C_x(H₂O)_y , which is also represented as (C₆H₁₀O₅)n where n ranges from40-3000.

Mono-saccharides are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some mono-saccharides have a sweet taste. Mono-saccharides are the building blocks of di-saccharides such as sucrose and poly-saccharides.

Monosaccharides  are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids.

They are also known as Non sugars since, they are noncrystalline, Insoluble in water, and are tasteless. Polysaccharides are defined as the carbohydrates which on hydrolysis yields more than 10 monosaccharide units upon there hydrolysis. Polysaccharides have general formula Cx(H2O)y , which is also represented as (C6H10O5)n where n ranges from40-3000.

Di-saccharides are carbohydrates that are created when two mono-saccharides are joined. The creation of a di-saccharide involves the union of two mono-saccharides that undergo a process in which a water molecule is removed as part of the union. Like the two mono-saccharides that combine to form the single di-saccharide, the carbohydrate is sweet in  taste and tends to dissolve in water with relative ease. The process whereby di-saccharides are created is known as dehydration synthesis or condensation reaction.