Carbohydrates

Macromolecule

Large, complex molecules essential for biological functions.

Polymer

Chains of smaller molecules (monomers) linked by covalent bonds.

Carbohydrates

One of the four main types of macromolecules, composed of carbon, hydrogen, and oxygen.

Monosaccharide

Simple sugars; examples include glucose, galactose, and fructose.

Disaccharide

Formed by the joining of two monosaccharides via a glycosidic linkage.

Polysaccharide

Multiple monosaccharides joined together by glycosidic linkages.

Dehydration synthesis

Process of forming a disaccharide by removing a water molecule to join two monosaccharides.

Glycosidic bond

The covalent bond formed between monosaccharides in a disaccharide.

Alpha (α) glucose

Glucose with the hydroxyl group positioned below the carbon ring.

Beta (β) glucose

Glucose with the hydroxyl group positioned above the carbon ring.

Structural isomers

Compounds with the same molecular formula but different structural arrangements.

Starch

A polysaccharide produced by plants, digestible by the enzyme amylase.

Cellulose

A polysaccharide that provides structural support to plants and adds dietary fiber.

Glycogen

An energy storage polysaccharide in animals, synthesized in liver cells.

Chitin

A polymer composed of β-(1-4)-N-Acetyl-D-glucosamine units.

Functional group

A group of atoms responsible for the characteristic reactions of a compound.

Hydroxyl group (–OH)

A functional group that makes carbohydrates polar and soluble in water.