Glycerol Vs Monosaccharide

glycogen 11. glycogen 12. urea 13. triglyceride 14. peptide bonds 15.

A monosaccharide is a carbohydrate that doesn’t hydrolize. A disaccharide is a group of that yield monosaccharides on hydrolosis. Lastly, polysaccharide is a carbohydrate that contains more than three monosaccharide units per molecule.

Monosaccharide are made up of one sugar unit, disaccharides are made of two sugar units, polysaccharides are long chains of sugar units.

It is known that yeast can ferment sugars such as glucose, sucralose, fructose, saccharin, and maltose but not ferment Truvia, starch, and lactose as efficiently. Simple sugars are known as monosaccharides whereas complex sugars are polysaccharides because they are made up of monosaccharides through dehydration reactions. A dehydration reaction occurs when a water molecule is removed from the reacting molecule and the two molecules become covalently bonded. Glucose and fructose are monosaccharides whereas, maltose, sucralose, starch, saccharin, and lactose are polysaccharides. Truvia is the only sugar that is not either a monosaccharide or a polysaccharide. All monosaccharides and polysaccharides are composed of some multiple of CH2O.

Ans) the monosaccharides are called the reducing sugars this is because they contain the aldehyde group.in the experiment these are lactose, glucose, Dextrose, fructose, and maltose.

As a monosaccharide, it is a part of polysaccharides such as lactose, sucrose, maltose, cellulose and glycogen. Glucose is the most common aldohexose amongst living organisms because of its low glycation rate (Bunn 1981).

Morel du Boil (1985) conducted a study on the effect of oligosaccharides on the shape of the sucrose crystals. Sucrose crystals were grown in the presence of FOS and this led to c-axis crystal elongation of the sucrose crystals. To confirm the

6.Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen . There are various types of sugar. https://en.wikipedia.org/wiki/Sugar

Carbohydrates are the most abundant organic molecules in nature. They have a variety of functions including storage form of energy inside the body, and also serve a structural component of many organisms, including cell wall of bacteria, the exoskeleton of many insects. Monosaccharides can range from simple sugars to very large molecules according to the number of carbon atoms they contain, and can also be classified by the type of carbonyl (C=0) group they have. Carbohydrates with an aldehyde (CH=0) group are termed aldoses, whereas those with keto (C=0) groups are known as ketoses (Champe, Harvey and Ferrier, 2005). Disaccharides, oligosaccharides, and polysaccharides contain monosaccharides joined by glycosidic bonds.

From the chemical aspects, the high fructose corn syrup molecule is composed of the fructose and the glucose, but fructose and glucose are separately existed in the molecule. However, sucrose is a disaccharide which fructose and glucose is tied together. In addition, HFCS molecule which contents 55% fructose and 42% glucose, but sucrose is composed of a half fructose and a half glucose. Both HFCS and sucrose are simple carbohydrates. Simple carbohydrates which are made of just one or two units of sugar molecules. According to the chemical structure, HFCS and sucrose are both composed of fructose and glucose molecules, so it is why they are simple carbohydrate.

Carbohydrates are one of the big four macromolecules. They are organic compounds often found in food and living tissue. All carbohydrates consist of carbon, hydrogen, and oxygen. Simple sugars, known as monosaccharides, are the monomers of carbohydrates. This means that they are the building blocks for all carbohydrates. Examples of monosaccharides include glucose, fructose, and galactose. These sugars are combined to form disaccharides, or two sugars. Disaccharides form when two monosaccharides bind using the process of dehydration synthesis. Examples of disaccharides are sucrose, maltose, and lactose. The monomers of sucrose are glucose and fructose. The monomers of maltose are glucose and glucose. The monomers of lactose are galactose and fructose. The binding of multiple monosaccharides and disaccharides form polysaccharides. Polysaccharides are considered the polymers of carbohydrates. Examples of polysaccharides include starch, cellulose, and

Polymers are basically molecules that are either identical or in similar subunits (monomers) arranged in a repetitive series. Simple sugars are either in the form of monosaccharide (1 monomer), or dissacharide (2 monomers). Examples of monosaccharides are glucose and fructose, while lactose (glucose + galactose) and maltose (glucose + glucose) are dissacharides wherein its 2 monomers are covalently bonded by a removal of water. Simple sugars become complex carbohydrates when it is a polysaccharide (3+ monomers). A complex carbohydrate such as cellulose is comprised of a linear chain of glucose monomers (even a few thousands) that are arranged in a uniform pattern wherein one monomer is “upside down” to the monomer bonded to it. Protein (a polypeptide), on the other hand is another type of polymer that is made up of various peptides (a peptide is a molecule made of two amino acids). Peptides are made using peptide bonds, a process in which an amino acid’s amino group

Increased incidence of obesity, diabetes, and metabolic syndrome, coupled with heightened consumer awareness, has led to unfaltering movement toward the utilization of low calorie artificial sweeteners which make artificial them progressively prevalent as an alternative to sugar. These artificial sweeteners, also called nonnutritive sweeteners (NNS)/low calorie sweeteners/intense sweeteners, provide more intense sweetness and no or a few calories per gram and are used in beverages, dietary products, drugs, and even mouthwashes. The United States Food and Drug Administration (US-FDA)authority has approved six NNS (saccharine, aspartame ,sucralose, neotame , acesulfame K, and stevia) for use in humans and has classified them under generally recognized as safe (GRAS) category.(Sharma et al. ,2016).

Polysaccharides are relatively complex carbohydrates. They are polymers made up of many monosaccharides joined together by glycoside bonds. They are therefore very large, often branched, macromolecules. They tend to be amorphous, insoluble in water, and have no sweet taste. Starches are glucose polymers in which glucopyranose units are bonded by alpha-linkages. It is made up of a mixture of Amylose and Amylopectin. Amylose consists of a linear chain of several hundred glucose molecules and Amylopectin is a branched molecule made of several thousand glucose units. Glycogen is a

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing