What are the common monosaccharides? What are the monosaccharides?

Hello! Common monosaccharides are: glucose, fructose, ribose, deoxyribose, etc. Thank you!

Sugars that cannot be hydrolyzed into smaller molecules. Common monosaccharides.

There is glucose (ch2oh-choh-choh-choh-choh-choh-cho), fructose.

ch2oh-choh-choh-choh-co-ch2oh), ribose (ch2oh-choh-choh-choh-choh-cho), and deoxyribose (ch2oh-choh-choh-ch2-cho).

Monosaccharides: glucose, fructose, galactobiose: lactose, sucrose, maltose polysaccharides: cellulose, starch, glycogen.

Common monosaccharides mainly refer to glucose, fructose, and galactoseMonosaccharides refer to sugars with 3-6 carbon atoms in their molecular structure, such as glyceraldehyde with three-carbon sugar, erythritose and sullinose with four-carbon sugar, arabinose, ribose, xylose, and lysseose with five-carbon sugar, and glucose, mannose, fructose, and galactose with six-carbon sugar.

According to the number of carbon atoms, monosaccharides can be divided into triose, butyrose, pentose, hexose, etc

Monosaccharides in nature are mainly pentose and hexose. According to the structure, monosaccharides can be divided into aldose and ketose. Polyhydroxy aldehydes are called aldose and polyhydroxy ketones are called ketose.

For example, glucose is hexanal and fructose is hexanlose. The most important of the monosaccharides that are most closely related to people are glucose, etc. Common monosaccharides include fructose, galactose, ribose and deoxyribose.

Monosaccharides refer to sugars that contain 3 6 carbon atoms in their molecular structure, such as glyceraldehyde of three-carbon sugars; four-carbon sugar erythrosis, sullinose; five-carbon sugars of arabinose, ribose, xylose, and lyssose; Glucose, mannose, fructose, galactose of six-carbon sugars. The monosaccharides in food are mainly hexose (six-carbon sugars).

1. Glyceraldehyde.

Glyceraldehyde is a triose (monosaccharide) with the chemical formula C3H6O3 and is the simplest aldose of aldoloid. It is a colorless crystal with a sweet taste that acts as an intermediate product of carbohydrate metabolism.

On October 27, 2017, the list of carcinogens published by the International Agency for Research on Cancer of the World Health Organization was preliminarily sorted out for reference, and glycidaldehyde was included in the list of group 2b carcinogens.

2. Erythrittose.

Erythrtose is a monosaccharide with the molecular formula Hoch2(ChoH)2Cho.

Erythritose contains two adjacent chiral carbon atoms (see Chirality). Free erythritose has not been found in nature, and d-erythrittose-4 phosphate is an intermediate in the enzymatic conversion of carbohydrates.

3. Fructose. Fructose contains 6 carbon atoms, is also a monosaccharide, is an isomer of glucose, it is in a free state in large quantities in the berry juice and honey of fruits, fructose can also combine with glucose to form sucrose. Pure fructose is a colorless crystal with a melting point of 103 105, it is not easy to crystallize, usually a viscous liquid, soluble in water, ethanol and ether. D-fructose is the sweetest monosaccharide.

4. Galactose.

Galactose (CH2OH (CHOH) 4CHO4CHO) is a monosaccharide C6H12O6 found in dairy products or sugar beets. Galactose is a monosaccharide that consists of six carbon atoms and one aldehyde. Galactose is divided into aldose and hexose and is an important component of certain glycoproteins.

Galactose is the lactose component of mammalian milk, and polysaccharides composed of d galactose have been found in snails, frog eggs, and cow lungs. It is often found in the brain and nerve tissue in the form of D-galactoside.

5. Glucose.

Glucose, an organic compound, has the molecular formula C6H12O6. It is one of the most widely distributed and important monosaccharides in nature. It is a polyhydroxyaldehyde.

Pure glucose is colorless crystals, sweet but not sweet sucrose, soluble in water, slightly soluble in ethanol, insoluble in ether. The natural aqueous solution of glucose rotates to the right and belongs to "glucose".

As an intermediate product of energy and metabolism of living cells, glucose plays an important role in biology and is the main energy substance of living organisms. Plants produce glucose through photosynthesis. It is widely used in confectionery and medicine.

Monosaccharide: According to the number of carbon atoms, it can be divided into three-carbon sugar, four-carbon sugar, five-carbon sugar, six-carbon sugar, seven-carbon sugar, eight-carbon sugar, etc. Glucose:

Hydrolysates from starch, sucrose, maltose and lactose are the most important sugars used by tissues. Diabetic patients also have higher concentrations of sugar in the urine due to higher blood sugar, commonly known as diabetes.

Disaccharide: refers to those that can produce monosaccharides with the same or different molecules after hydrolysis, such as sucrose, lactose and maltose. Sugar **, maltose (maltose):

Starch aquatic products, germinating grains and malts. , lactose: Milk, which may also be present in the urine during pregnancy. , sucrose: sugar cane and beet sugar, pineapple carrot root of the corn plant. , trehalose:

Mushrooms and yeast are the main sugars in insect hematophopho.

There's more to food than just simple sugars......There are also disaccharides and polysaccharides ...... in itMonosaccharides contain glucose and fructose. The disaccharides and polysaccharides in food need to be digested to break down into monosaccharides. Fructose also needs to be converted into glucose in order for the body to absorb ......There are no foods that contain only simple sugars.

Monosaccharides include five-carbon sugars and six-carbon sugars, five-carbon sugars include ribose and deoxyribose, and six-carbon sugars include glucose, fructose, and galactose.

l Rhamnose, d-arabinose, d-mannose, d-galactose, and d-xylose.

Glucose, fructose, galactose.

Common monosaccharides are glucose, galactose, and fructose. According to the composition and chemical structure between carbohydrate molecules, they can be divided into monosaccharides, disaccharides, polysaccharides, etc.

Monosaccharides are the smallest units of sugar molecules with the simplest molecular structure and can no longer be degraded, which can be directly absorbed into the blood, and common monosaccharides are glucose, galactose, fructose, etc.

Classification of monosaccharidesAccording to the number of carbon atoms, monosaccharides can be divided into triose, butyrose, pentose, hexose, etcMonosaccharides in nature are mainly pentose and hexose. According to the structure, monosaccharides can be divided into aldose and ketose.

Polyhydroxy aldehydes are called aldose and polyhydroxy ketones are called ketose.

For example, glucose is hexanal and fructose is hexanlose. The most important of the monosaccharides that are most closely related to people are glucose, etc. Common monosaccharides include fructose, galactose, ribose and deoxyribose.

The above content reference: Encyclopedia - Monosaccharides.

There are three common monosaccharides: glucose, fructose and ribose, and monosaccharides refer to sugars containing 3-6 carbon atoms in their molecular structure, such as glyceraldehyde with three-carbon sugar, erythrosinose and sullinose with four-carbon sugar, arabinose, ribose, xylose, and lythreon with five-carbon sugar, and glucose, mannose, fructose, and galactose with six-carbon sugar.

According to the number of carbon atoms, monosaccharides can be divided into triose, butyrose, pentose, hexose, etcMonosaccharides in nature are mainly pentose and hexose. According to the structure, monosaccharides can be divided into aldose and ketose. Polyhydroxy aldehydes are called aldose and polyhydroxy ketones are called ketose.

For example, glucose is hexanal and fructose is hexanlose. The most important of the monosaccharides that are most closely related to people are glucose, etc. Common monosaccharides include fructose, galactose, ribose and deoxyribose.

Linear or branched glycans formed by 2 9 molecules of monosaccharides combined by glycosidic bonds are called oligosaccharides, or oligosaccharides. Common disaccharides are: gentian disaccharide, maltose, winter green sugar, broad bean sugar, kelp disaccharide, locust sugar, rue sugar, new orange peel candy, etc.

Gentian disaccharide, maltose, rue sugar, and new orange peel need to understand their structure.

Sugars formed by more than 10 monosaccharides linked by glycosidic bonds are called polysaccharides, or polysaccharides. It is divided into two categories: one is the supporting tissues of animals and plants, which are insoluble in water and have a straight-chain molecule, such as cellulose.

One is the storage nutrients of animals and plants, which can be dissolved in hot water into colloidal solutions, and most of the molecules are branched, such as starch. Among them, starch is composed of amy-chain sugar starch and branched-chain gum starch. Sugar starch is blue when iodine, and gum starch is purple-red when iodine.

There are three common simple sugars: glucose, fructose, and riboseIts common chemical formula is C6H12O6. There are aldehyde or ketone groups in the monosaccharide structure, glucose and galactose contain aldehyde groups, and fructose contains ketone groups. Aldehyde and ketone groups make simple sugars reducible and are used to check for the presence of sugar in urine or blood.

Monosaccharides are the basic unit of many sugars, and the sugars in food are digested into simple sugars and absorbed in the upper part of the small intestine. The absorption rate of various monosaccharides is different, with glucose absorption rate of 100, galactose 110, fructose 43, mannose 19, xylbulose 15, and arabinose 9.

Polysaccharide. Polysaccharides are polymeric sugar polymer carbohydrates composed of glycosidic bonded sugar chains and at least 10 monosaccharides. Polysaccharides that are made up of the same monosaccharides are called homopolysaccharides, such as starch, cellulose, and glycogen; Polysaccharides composed of different monosaccharides are called heteropolysaccharides, such as gum arabic, which is composed of pentose and galactose.

Polysaccharides are not a pure chemical, but a mixture of substances with different degrees of polymerization. Polysaccharides are generally insoluble in water, have no sweetness, cannot form crystals, and have no reduction and rotometry.

Monosaccharides and common ones include fructose, glucose, galactose, ribose, etc. Sugars are the main consumers of energy metabolism in the body, while disaccharides and polysaccharides need to be converted into monosaccharides in the small intestine before they can be absorbed by the body. 1. Fructose:

Fructose is found in honey, cherries, grapefruits, and other fruits, and fructose is easily absorbed by the body after ingestion. In addition, fructose is also a food additive; 2. Glucose: It can be seen in grapes, watermelons and other fruits, and glucose can be used to prepare solutions, which are widely used in clinical practice, such as burns, hypoglycemia and inability to eat.

The glucose in the blood is called blood glucose, which is also widely used in clinical practice, such as fasting blood glucose, postprandial blood glucose, etc., which can be used to identify whether the subject has diabetes, hypoglycemia and other conditions; 3. Galactose: It can be seen in some algae such as beet and Ulva ulva, as well as dairy products such as milk, yogurt, cream, milk powder, etc., in addition, it can also be seen in bread, pastries and other foods containing dairy products. For people who are lactose intolerant, it is important to consult a doctor before consuming foods containing galactose to determine whether they can avoid it.

If there is an adverse reaction after ingestion, you need to seek medical treatment. Simple sugars are not limited to the above, but also include sullinose, xylose, lyssose and so on. If a normal person eats in moderation, it will not cause special effects on the body.

However, if you are diabetic, you should avoid eating when your blood sugar is unstable, but even if you are stable, you should take your medication on time.

Monosaccharides include glucose, fructose, galactose, etc., and common monosaccharide foods include cherries, honey, grapefruit, grapes, watermelon, beets, milk, yogurt, etc. Grapes know how to make sugar: watermelon, grapes and other foods that are common in filial piety in life are rich in glucose, which are simple sugar foods; Fructose:

Common grapefruits, cherries, honey, etc. all contain fructose, which are also monosaccharide foods; Galactose: Common foods containing galactose include milk, yogurt, milk powder, cream, beets, etc., so these foods are also simple sugars.