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A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula C m (H 2 O) n (where m may or may not be different from n), which does not mean the H has covalent bonds with O (for example with CH 2 O, H has a covalent bond with C but not with O).
There are three principal classes of macronutrients: carbohydrate, protein and fat. [1] Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy.
For example, there are 16 distinct aldohexose stereoisomers, but the name "glucose" means a specific pair of mirror-image aldohexoses. In the Fischer projection, one of the two glucose isomers has the hydroxyl at left on C3, and at right on C4 and C5; while the other isomer has the reversed pattern.
Carbohydrates (literally hydrates of carbon) are chemical compounds, which together with proteins, lipids , and nucleic acids (RNA/DNA), constitute the 4 principal biological macromolecules of which all life on Earth is composed. Together with lipids, carbohydrates are the primary means by which living organisms store energy.
Natural saccharides are generally composed of simple carbohydrates called monosaccharides with general formula (CH 2 O) n where n is three or more. Examples of monosaccharides are glucose, fructose, and glyceraldehyde. [4] Polysaccharides, meanwhile, have a general formula of C x (H 2 O) y where x and y are usually large numbers between 200 and ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
Monosaccharide – refers to 'simple sugars', these are the most basic units of carbohydrates. Examples are glucose, fructose, and galactose. Muscovado [1] – a minimally processed sugar; Non-centrifugal cane sugar – made by the simple evaporation of sugar cane juice.