Monosaccharides
also called SIMPLE SUGAR, any of the basic compounds that serve as the building blocks of carbohydrates. are polyhydroxy aldehydes or ketones; that is, they are molecules with more than one hydroxyl group (-OH), and a carbonyl group (C=O) either at the terminal carbon atom (aldose) or at the second carbon atom (ketose). The carbonyl group combines in aqueous solution with one hydroxyl group to form a cyclic compound (hemi-acetal or hemi-ketal). are classified by the number of carbon atoms in the molecule; trioses have three, tetroses four, pentoses five, hexoses six, and heptoses seven. Most contain five or six. The most important pentoses include xylose, found combined as xylan in woody ...
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and mannitol from mannose; both are used as sweetening agents. Glycosides derived from are widespread in nature, especially in plants. Amino sugars (i.e., sugars in which one or two hydroxyl groups are replaced with an amino group, -NH2) occur as components of glycolipids and in the chitin of arthropods.
carbohydrateClasses of carbohydrates Sources The most common naturally occurring are D-glucose, D-mannose, D-fructose, and D-galactose among the hexoses, and D-xylose and L-arabinose among the pentoses. In a special sense, D-ribose and 2-deoxy-D-ribose are ubiquitous because they form the carbohydrate component of ribonucleic acid (RNA) and deoxyribonucleic acid (DNA), respectively; these sugars are present in all cells as components of nucleic acids. Sources of some of the naturally occurring are listed in Table 2.D-xylose, found in most plants in the form of a polysaccharide called xylan, is prepared from corncobs, cottonseed hulls, or straw by chemical breakdown of ...
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a ketohexose, is one of the constituents of the disaccharide sucrose and is also found in uncombined form in honey, apples, and tomatoes. Fructose, generally considered the sweetest monosaccharide, is prepared by sucrose hydrolysis and is metabolized by man.Chemical reactions The reactions of the can be conveniently subdivided into those associated with the aldehydo or keto group and those associated with the hydroxyl groups.The relative ease with which sugars containing a free or potentially free aldehydo or keto group can be oxidized to form products has been known for a considerable time and once was the basis for the detection of these so-called reducing sugars in a variety of ...
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Monosaccharides. (2004, September 6). Retrieved November 28, 2024, from http://www.essayworld.com/essays/Monosaccharides/13932
"Monosaccharides." Essayworld.com. Essayworld.com, 6 Sep. 2004. Web. 28 Nov. 2024. <http://www.essayworld.com/essays/Monosaccharides/13932>
"Monosaccharides." Essayworld.com. September 6, 2004. Accessed November 28, 2024. http://www.essayworld.com/essays/Monosaccharides/13932.
"Monosaccharides." Essayworld.com. September 6, 2004. Accessed November 28, 2024. http://www.essayworld.com/essays/Monosaccharides/13932.
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