Sugar, complex Monosaccharide

Carbohydrates are classified as either simple or complex. Simple sugars, or monosaccharides, are carbohydrates such as glucose and fructose that can t be broken down into smaller molecules by hydrolysis with aqueous acid. Complex carbohydrates, or polysaccharides, are compounds such as cellulose and starch that are made of many simple sugars linked together. On hydrolysis, polysaccharides are cleaved to yield many molecules of simple sugars. 

CARBOHYDRATES ARE IMPORTANT, naturally occurring organic compounds. They include simple sugars, or monosaccharides, such as glucose and fructose, and polysaccharides, such as starch and cellulose, which are more complex compounds composed of a number of sugar units. Carbohydrates are one of the initial products of photosynthesis. As such, they serve as the molecules that store the sun s energy for later use in metabolism. In addition, carbohydrate polymers are structural materials used by plants and animals. Even our genetic material, DNA, contains carbohydrate units as part of its polymeric backbone. 

The repair and replication of cells involves metabolism - interconversions of hundreds of low molecular weight metabolites that ultimately yield the precursors for much larger, more complex macromolecules such as phospholipids (based on phosphatidic. acids or long chain fatty acid esters of glycerol phosphate), polynucleotides such as RNA and DNA (polymers of nucleotide monomers), proteins (polypeptides or amino acid monomers linked by peptide bonds) and polysaccharides (polymers of simple sugars or monosaccharides). 

Acarbose is an alpha glucosidase inhibitor. This intestinal enzyme is responsible for the breakdown of complex sugars into monosaccharides to enable absorption. Without this enzyme, only glucose can be absorbed effectively from the intestine. The effect of acarbose is to reduce the postprandial rise in blood glucose levels. 

When simple sugars, called monosaccharides, link together, they form a variety of complex sugars and, ultimately. 

It involves the heat-induced decomposition of sugars, normally monosaccharides. They undergo initial enolization and progress to subsequent complex reactions, such as dehydration, dicarboxylic cleaving, and aldol condensation [11]. Caramelization products vary in chemical and physical properties and in their constituents depending on the temperature, the pH, and the duration of heating [12,13]. 

SECTIONS 24.8 AND 24.9 Carbohydrates, which are polyhydroxy aldehydes and ketones, are the major structural constituents of plants and are a source of energy in both plants and animals. Glucose is the most common monosaccharide, or simple sugar. Two monosaccharides can be linked together by means of a condensation reaction to form a disaccharide. Polysaccharides are complex carbohydrates... 

Monosaccharides may be separated by the addition of borax to form negatively charged complexes which are absorbed on columns of basic ion-exchange resins, from which the sugar complexes are preferentially eluted with dilute solutions of sodium borate 30). The complexes may also be separated by ionophoresis because of differences in dissociation constants 31). Individual sugars may be determined by selective fermentation or enzymic degradations. 

Simple carbohydrates are monosaccharides (single sugars) complex carbohydrates... 

Polysaccharides, Polysaccharides are large sugar complexes that contain repeating sequences of simple sugars— chains of monosaccharides. In plants and animals they are used either for carbohydrate storage or structural support... 

An understanding of the carbohydrate functionality requires an understanding of the structure, chemical, and physical properties of carbohydrates. Carbohydrates in food comprise anything from a simple carbohydrate (simple sugar or monosaccharide) to highly complex carbohydrates (polysaccharides). Because each of these carbohydrates has certain properties, the structural diversity found in food carbohydrates offer different functional properties. The functional properties are generally derived from the carbohydrate content and are directly related to the carbohydrate structure. Let us take a look at the various carbohydrates found in food. 

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