Monosaccharides Carbohydrates that cannot

Monosaccharides carbohydrates that cannot be hydrolyzed (split, with the addition of HjO) into simpler carbohydrates. Typically, they contain 3,4,5, or 6 carbons (trioses, tetroses, pentoses, hexoses). Glucose (fig. 3.1) as well as fructose and galactose are examples of hexoses. 

Monosaccharides Carbohydrates that cannot be hydrolyzed into smaller carbohydrates. 

Monomer (Section 6 21) The simplest stable molecule from which a particular polymer may be prepared Monosaccharide (Section 25 1) A carbohydrate that cannot be hydrolyzed further to yield a simpler carbohydrate Monosubstituted alkene (Section 5 6) An alkene of the type RCH=CH2 in which there is only one carbon directly bonded to the carbons of the double bond Multiplicity (Section 13 7) The number of peaks into which a signal IS split in nuclear magnetic resonance spectroscopy Signals are described as singlets doublets triplets and so on according to the number of peaks into which they are split... 

Monosaccharide (Section 25.1) A carbohydrate that cannot be hydrolyzed further to yield a simpler carbohydrate. 

Monosaccharides are those carbohydrates that cannot be hydrolyzed into simpler carbohydrates They may be classified as trioses, tetroses, pentoses, hex-oses, or heptoses, depending upon the number of carbon atoms and as aldoses or ketoses depending upon whether they have an aldehyde or ketone group. Examples are listed in Table 13-1. 

Monosaccharides, or simple sugars, are carbohydrates that cannot be hydrolyzed to simpler compounds. Figure 23-1 shows Fischer projections of the monosaccharides glucose and fructose. Glucose is a polyhydroxyaldehyde, and fructose is a polyhydroxy ketone. Polyhydroxyaldehydes are called aldoses (aid- is for aldehyde and -ose is the suffix for a sugar), and polyhydroxyketones are called ketoses (ket- for ketone, and -ose for sugar). 

Carbohydrates are polyhydroxy aldehydes, polyhydroxy ketones, or compounds that can be hydrolyzed to them. A carbohydrate that cannot be hydrolyzed to simpler compounds is called a monosaccharide. A carbohydrate that can be hydrolyzed to two monosaccharide molecules is called a disaccharide. A carbohydrate that can be hydrolyzed to many monosaccharide molecules is called a polysaccharide. 

Monosaccharides are carbohydrates that cannot be hydrolyzed to simpler carbohydrate units. They are often called simple sugars, the most common of which is glucose. 

Glucose is an example of a monosaccharide, a carbohydrate that cannot be broken down into simpler carbohydrates. Monosaccharides such as glucose rearrange in aqueous solution to form ring structures (T Figure 19.2). 

Carbohydrates are classified based upon the products formed when they are hydrolyzed. Monosaccharides are simple sugars that cannot be broken down into simpler sugars upon hydrolysis. Examples of monosaccharides are glucose, ribose, deoxyribose, and fructose. Disaccharides contain two monosaccharide units and yield two monosaccharides upon hydrolysis. Examples of disaccharides are lactose, maltose, and sucrose. Polysaccharides are polymers of monosaccharide units and yield many individual monosaccharides upon hydrolysis. Examples of polysaccharides are starch, glycogen, and cellulose. 

The simplest carbohydrate, called a monosaccharide, is composed of a structure that cannot be hydrolyzed to simpler polyhydroxylic compounds. A disaccharide is a carbohydrate that contains two of these basic units, and a polysaccharide contains many polyhydroxylic monomers. 

Simple Carbohydrate monosaccharides such as glucose, fructose, and galactose that cannot be broken down by water Single Replacement Reaction type of chemical reaction in which one element replaces another in a compound Smelting to melt an ore in order to refine a metal from the ore... 

The term carbohydrate includes a wide range of molecules which in many cases are quite complex structures. In chemical terms a carbohydrate is either a polyhydroxy aldehyde, a polyhydroxy ketone or, alternatively, it is a compound that can be hydrolysed to such a structure. The smallest unit that cannot be hydrolysed any further is called a monosaccharide. Glucose (Fig. 11.4.1) is the most abundant monosaccharide known and is by far the most important. Other examples include fructose and mannose. A carbohydrate which has been hydrolysed to two monosaccharide units is cabled a disaccharide and the best known example is sucrose, which is composed of a unit of glucose covalently linked to a unit of fructose. The nomenclature system continues in a logical fashion until one can refer to an ohgosaccharide as being a chain composed of several monosaccharide units. Depending upon whether a monosaccharide is an aldehyde or a... 

Carbohydrates are divided into groups depending on how many monomers are combined by condensation polymerization monosaccharides (Latin saccharum, sugar ), disaccharides, trisaccharides (etc.), and polysaccharides. Monosaccharides are simple sugars that cannot be broken down into smaller carbohydrate units by acid hydrolysis. In contrast, hydrolysis of a disaccharide or trisaccharide yields two or three monosaccharides (either the same or different), while complete hydrolysis of a polysaccharide produces many monosaccharides (sometimes thousands of them). 

The simplest carbohydrates, those that cannot be hydrolyzed into simpler carbohydrates, are called monosaccharides. On a molecular basis, carbohydrates that undergo hydrolysis to produce only 2 molecules of monosaccharide are called disaccharides those that yield 3 molecules of monosaccharide are called trisaccharides and so on. (Carbohydrates that hydrolyze to yield 2-10 molecules of monosaccharide are sometimes called oligosaccharides.) Carbohydrates that yield a large number of molecules of monosaccharides (>10) are known as polysaccharides. 

Another class of primary metabolites soluble in water are the carbohydrates. To this class belong the substances which we know as sugars, but also polymers such as starch and cellulose, compounds that are ubiquitous components of the living organisms. The first discovery in the chemistry of sugars was the observation that some of them yield other carbohydrates by hydrolysis. In contrast, there are also sugars that cannot be further hydrolyzed. They are called monosaccharides. The... 

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