3. PHYSICAL PROPERTIES
Description:-
Monosacharides:-
Monosacharides also referred to as simple sugars, are the simplest form of sugar
and the most basic units of carbohydrates.
Discharides:-
A disaccharide also known as double sugar or bivose, is the sugar formed when
two monosaccharides are joined together by glycosidic bonds.
Polysacharides:-
Polysaccharides are polymeric carbohydrate molecules composed of long chains of
monosaccharide units bounded together by glycosidic bonds.
4. CLASSIFICATION:-
Monosacharides:-
Monosaccharides can be classified by the number of carbon atoms they contain for
example triose (3), tetrose (4), pentose (5), hexose (6), heptose (7) and so on.
Discarides:-
Not further classified into different types.
Polysacharides:-
Homo-polysaccharides. Hetero-polysaccharide.
9. NO OF MONOMERS
Monosacharides:-
Has a single monomer.
Disacharides:-
Have two monomers.
Polysacharides:-
Is composed of a large number of monomers.
10. CHEMICAL STRUCTURE
Monosacharies:-
Have simple, linear, unbranched structures.
Disacharides:-
Have simple, linear, unbranched or branched structures.
Polysacharides:-
Have complex, branched structures.
12. MOLECULAR WEIGHT
Monosacharies:-
Monosaccharides have a relatively lower molecular weight when
compared to disaccharides and polysaccharides.
Disacharies:-
Disaccharides have a relatively larger molecular weight when compared
to monosaccharides.
Polysacharies:-
Polysaccharides have a relatively larger molecular weight when
compared to disaccharides.
18. EXAMPLES
Monosacharides:-
Glucose, Fructose and Galactose.
Foods:- sugars, honey, beans, fruits and dairy products.
Discharides:-
Sucrose, lactose and Maltose.
Foods:- Disaccharides are also found in foods like beetroot.
Polysacharides:-
Starch, Glycogen, Cellulose and Chitin.
Foods:- wheat, oats, buckwheat, whole-grain bread, brown rice, legumes
and rye.
