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Carbohydrates
Molecular compounds made from carbon, hydrogen, and oxygen, serving as the main energy source of the diet.
Monosaccharides
Simple sugars that cannot be hydrolyzed to a simpler form.
Disaccharides
Formed when two monosaccharide units are joined by a glycosidic linkage.
Polysaccharides
Large molecules consisting of numerous monosaccharide units bonded together.
Reducing Sugar
A sugar with a free aldehyde or ketone that can act as a reducing agent.
Non-Reducing Sugar
A sugar that does not have a free aldehyde or ketone and cannot act as a reducing agent.
Aldose
A monosaccharide that contains an aldehyde group.
Ketose
A monosaccharide that contains a ketone group.
Molisch Test
A test for the presence of carbohydrates using α-naphthol and sulfuric acid.
Iodine Test
A test to identify starch, turning blue-black when starch is present.
Tollen's Test
A test that differentiates reducing sugars from non-reducing sugars, forming a silver mirror.
Fehling’s Test
A test used to detect reducing sugars and their aldehyde functional groups.
Benedict’s Test
A test to check for reducing sugars, producing a brick-red precipitate when positive.
Barfoed’s Test
A test for detecting monosaccharides based on the reduction of cupric acetate to cuprous oxide.
Glycosidic Linkage
The bond formed between two monosaccharides when they undergo a condensation reaction.
Ribose
A monosaccharide that forms part of the structural framework of RNA.
Deoxyribose
A monosaccharide that forms part of the structural framework of DNA.
Cellulose
A polysaccharide that is a structural element in the cell walls of bacteria and plants.
Oligosaccharides
Chains of 2 to 10 sugar units, larger than monosaccharides but smaller than polysaccharides.
Note 
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