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| a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides. |
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| any of a group of carbohydrates, as sucrose or lactose, that yield monosaccharides on hydrolysis. |
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| a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides. |
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| is a chemical reaction in which two molecules or moieties (functional groups) combine to form one single molecule, together with the loss of a small molecule. |
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| is a chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions. |
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| sugar, C6H12O6, having several optically different forms, the common dextrorotatory form (dextroglucose, or d-glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or l-glucose) not naturally occurring. |
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| an inert carbohydrate, (C6H10O5) n, the chief constituent of the cell walls of plants and of wood, cotton, hemp, paper, etc. |
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| a white, tasteless polysaccharide, (C6H10O5)n, molecularly similar to starch, constituting the principal carbohydrate storage material in animals and occurring chiefly in the liver, in muscle, and in fungi and yeasts. |
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| a white, tasteless, solid carbohydrate, (C6H1 0O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. |
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a molecule of low molecular weight capable of reacting with identical or different molecules of low molecular weight to form a polymer.
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| a compound of high molecular weight derived either by the addition of many smaller molecules, as polyethylene, or by the condensation of many smaller molecules with the elimination of water, alcohol, or the like, as nylon. |
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