Carbohydrates: Monomers, Polysaccharides, and Dietary Implications

Vocabulary-style flashcards covering monomers, types of carbohydrates, key polysaccharides, and related physiological and dietary concepts discussed in the lecture.

Hydrolysis

A chemical process that breaks polymers into monomers by adding water; the water contributes a hydrogen to one monomer and a hydroxyl group to the other.

Monomer

A single subunit that can join with others to form a polymer; in carbohydrates, the building blocks are monosaccharides.

Monosaccharide

A simple sugar unit (e.g., glucose or fructose); the basic building block of carbohydrates.

Disaccharide

A carbohydrate composed of two monosaccharide units; example: sucrose (glucose + fructose).

Polysaccharide

A polymer made of many monosaccharide units; includes starch, glycogen, and cellulose; used for storage or structural roles.

Sucrose

A disaccharide formed from glucose and fructose; commonly known as table sugar.

Glucose

A monosaccharide and the body’s primary quick source of energy; can be stored as glycogen for later use.

Fructose

A monosaccharide found in fruits; component of the disaccharide sucrose.

Starch

A polysaccharide that serves as the plant storage form of glucose.

Glycogen

A highly branched polysaccharide that stores glucose in animals for short-term energy needs.

Cellulose

A polysaccharide that forms plant cell walls; a major dietary fiber for humans, not digestible for energy, but aids fullness, water balance, and can help prevent constipation and may reduce cardiovascular risk.

Dietary fiber

Indigestible plant carbohydrate that adds bulk, promotes fullness, supports water balance, helps prevent constipation, and is linked to reduced cardiovascular risk.

Insulin

Hormone that regulates blood glucose levels; stimulates conversion of excess glucose to glycogen for storage.

Sugar intake recommendation

Guideline suggesting that about 5% of daily calories should come from added sugars.