A carbohydrate is an organic compound made up of one or more sugar molecules.
The name of carbohydrate was applied originally to a group of compounds containing C, H and O that gave an analysis of (CH2O)n, i.e. compounds in which n carbon atoms appeared to be hydrated with n water molecules.
A carbohydrate consisting of a single sugar molecule is called a monosaccharide. A carbohydrate made of two molecules is a disaccharide.
Monosaccharide is the smaller compounds, containing three to nine carbon atoms. Monosaccharides are naturally present as simple sugars in fruits, milk and other foods.
It is a single sugar molecules that are made up of carbon, hydrogen, and oxygen atoms in the ration of 1:2:1.
Monosaccharides are used as building blocks to produce oligosaccharides, which contain from 2 to 10 monosaccharide residues and polysaccharides which contain more than 10 monosaccharide residues.
The most common monosaccharides in the human diet are: glucose, fructose and galactose. Although glucose, fructose and galactose have the same molecular formula (C6H12O6) each has a different arrangement of atoms.
Monosaccharide glucose is the most abundant simple carbohydrate unit in nature. Glucose gives food a mildly sweet flavor.
Monosaccharides are described either as aldoses or ketoses, depending on whether the molecule contains an aldehyde (aldoses) function or a ketone group.
Monosaccharide - building blocks of carbohydrates
Food science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.
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