Monosaccharide vs. Polysaccharide

Monosaccharidenoun

(carbohydrate) A simple sugar such as glucose, fructose or deoxyribose that has a single ring.

Monosaccharidenoun

A simple sugar; any of a number of sugars (including the trioses, tetroses, pentoses, hexoses, etc.), not decomposable into simpler sugars by hydrolysis. Specif., as used by some, a hexose. The monosaccharides are all open-chain compounds containing hydroxyl groups and either an aldehyde group or a ketone group.

Monosaccharidenoun

a sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates

Monosaccharide

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the simplest form of sugar and the most basic units (monomers) of carbohydrates. The general formula is CnH2nOn, or [Cn(H2O)n] or { CH2O}n albeit not all molecules fitting this formula (e.g.

Polysaccharidenoun

(carbohydrate) A polymer made of many saccharide units linked by glycosidic bonds.

Polysaccharidenoun

any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules

Polysaccharidenoun

a carbohydrate (e.g. starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.

Polysaccharide

Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrate found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages.