Definition & Betydelse | Engelska ordet MONOSACCHARIDES

Definition av MONOSACCHARIDES

1. böjningsform av monosaccharide

Exempel på hur man kan använda MONOSACCHARIDES i en mening

• The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
• A disaccharide (also called a double sugar or biose) is the sugar formed when two monosaccharides are joined by glycosidic linkage.
• Like some other monosaccharides, pentoses exist in two forms, open-chain (linear) or closed-chain (cyclic), that easily convert into each other in water solutions.
• This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides or oligosaccharides).
• Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose).
• It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion.
• Dietary measures include increasing soluble fiber intake, or a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs).
• Carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on the number of sugar subunits.
• Catabolism breaks down large molecules (such as polysaccharides, lipids, nucleic acids, and proteins) into smaller units (such as monosaccharides, fatty acids, nucleotides, and amino acids, respectively).
• Disaccharides consist of compound sugars containing two monosaccharides with the elimination of a water molecule with the general chemical structure C12H22O11.
• "Carbohydrate", "glycan", "saccharide", and "sugar" are generic terms used interchangeably in this context and includes monosaccharides, oligosaccharides, polysaccharides, and derivatives of these compounds.
• It is a mixture of small molecules such as ions, monosaccharides, amino acids, and macromolecules such as proteins, polysaccharides, lipids, etc.
• Phenylhydrazine reacts with reducing sugars to form hydrazones known as osazones, which was developed by German chemist Emil Fischer as a test to differentiate monosaccharides.
• Cellulases break down the cellulose molecule into monosaccharides ("simple sugars") such as β-glucose, or shorter polysaccharides and oligosaccharides.
• Humans can consume a variety of carbohydrates, digestion breaks down complex carbohydrates into simple monomers (monosaccharides): glucose, fructose, mannose and galactose.
• Larger structures such as nucleic acids and proteins, and many polysaccharides are not small molecules, although their constituent monomers (ribo- or deoxyribonucleotides, amino acids, and monosaccharides, respectively) are often considered small molecules.
• Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.
• Breaking down a protein into amino acids, or a triglyceride into fatty acids, or a disaccharide into monosaccharides are all hydrolysis or catabolic reactions.
• Glycals are cyclic enol ether derivatives of monosaccharides, having a double bond between carbon atoms 1 and 2 of the ring.
• When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

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