They are simplest sugars which can not be further hydrolyzed. For example, Glucose, galactose, mannose.

They are the simplest sugars which can not be further hydrolyzed, e.g., glucose, galactose, mannose.

Di-saccharides are carbohydrates that are created when two monosaccharides are joined. The creation of a di-saccharide involves the union of two monosaccharides that undergo a process in which a water molecule is removed as part of the union. Like the two monosaccharides that combine to form the single di-saccharide, the carbohydrate is sweet to the taste and tends to dissolve in water with relative ease.

These compounds on hydrolysis yield 2 to 10 mono saccharides . Depending on the number of hydrolytic products formed,  the oligo saccharides are further divided in to Di, Tri, Tetra. etc., e.g., lactose(glucose+galactose), sucrose(glucose+fructose).

These compounds on hydrolysis yield 2 to 10 mono saccharides . Depending on the number of hydrolytic products formed, the oligo saccharides are further divided in to Di, Tri, Tetra. etc., e.g.,lactose(glucose+galactose), sucrose(glucose+fructose).

Examples of monosaccharide units are glucose, galactose, fructose.

These compunds on hydrolysis yield 2 to 10 mono saccharides . Depending on the number of hydrolytic products formed, the oligo saccharides are further divided in to Di, Tri, Tetra. etc..,e. g. lactose (glucose+galactose), sucrose (glucose+fructose).

They are also known as Non -sugars since, they are noncrystalline, insoluble in water, and are tasteless. Polysaccharides are defined as the carbohydrates which on hydrolysis yield more than 10 monosaccharide units . Poly-saccharides have general formula Cx(H₂O)_y , which is also represented as (C₆H₁₀O₅)_n where n ranges from 40-3000

Mono-saccharides are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colourless, water-soluble, crystalline solids. Some mono-saccharides have a sweet taste. Examples of mono-saccharides include glucose (dextrose), fructose (levulose), galactose, xylose and ribose.

They are also known as Non-sugars since they are non-crystalline, insoluble in water, and are tasteless. Poly-saccharides are defined as the carbohydrates which on hydrolysis yields more than 10 monosaccharide units . Polysaccharides have general formula C_x(H₂O)_y , which is also represented as (C₆H₁₀O₅)n where n ranges from40-3000.

Mono-saccharides are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some mono-saccharides have a sweet taste. Mono-saccharides are the building blocks of di-saccharides such as sucrose and poly-saccharides.

Monosaccharides  are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids.

They are also known as Non sugars since, they are noncrystalline, Insoluble in water, and are tasteless. Polysaccharides are defined as the carbohydrates which on hydrolysis yields more than 10 monosaccharide units upon there hydrolysis. Polysaccharides have general formula Cx(H2O)y , which is also represented as (C6H10O5)n where n ranges from40-3000.

Di-saccharides are carbohydrates that are created when two mono-saccharides are joined. The creation of a di-saccharide involves the union of two mono-saccharides that undergo a process in which a water molecule is removed as part of the union. Like the two mono-saccharides that combine to form a single di-saccharide. The carbohydrate is sweet in taste and tends to dissolve in water with relative ease. The process whereby di-saccharides are created is known as dehydration synthesis or condensation reaction.

Di-saccharides are carbohydrates that are created when two mono-saccharides are joined. The creation of a di-saccharide involves the union of two mono-saccharides that undergo a process in which a water molecule is removed as part of the union. Like the two mono-saccharides that combine to form the single di-saccharide, the carbohydrate is sweet in  taste and tends to dissolve in water with relative ease. The process whereby di-saccharides are created is known as dehydration synthesis or condensation reaction.

They are also known as Non-sugars since they are non-crystalline, i-nsoluble in water, and are tasteless. Polysaccharides are defined as the carbohydrates which on hydrolysis yields more than 10 monosaccharide units . Poly-saccharides have general formula C_x(H₂O)_y , which is also represented as (C₆H₁₀O₅)_n where n ranges from40-3000.

A di-saccharide or biose is the carbohydrate formed when two mono-saccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like mono-saccharides, di-saccharides also dissolve in water, taste sweet and are called sugars.

There are two different types of di-saccharides: reducing di-saccharides, in which one mono saccharide, the reducing sugar, still has a free hemiacetal unit; and non-reducing di-saccharides, in which the components bond through an acetal linkage between their anomeric centers and neither mono saccharide has a free hemiacetal unit. Cellobiose and maltose are the examples of reducing di-saccharides.

There are two different types of di-saccharides: reducing di-saccharides, in which one mono saccharide, the reducing sugar, still has a free hemiacetal unit; and non-reducing di-saccharides, in which the components bond through an acetal linkage between their anomeric centers and neither mono saccharide has a free hemiacetal unit. Cellobiose and maltose are examples of reducing di-saccharides. Sucrose and Trehalose are examples of non-reducing di-saccharides.

di-saccharides are formed when two mono saccharides are joined together and a molecule of water is removed. For example; milk sugar (lactose) is made from glucose and galactose whereas the sugar from sugar cane and sugar beets (sucrose) is made from glucose and fructose. The two mono saccharides are bonded via a dehydration reaction (also called a condensation reaction or dehydration synthesis) that leads to the loss of a molecule of water and formation of a glycosidic bond.Nijerose & kojibiose are less common di-saccharides.

Di-saccharides are formed when two mono saccharides are joined together and a molecule of water is removed. For example; milk sugar (lactose) is made from glucose and galactose whereas the sugar from sugar cane and sugar beets (sucrose) is made from glucose and fructose. The two mono saccharides are bonded via a dehydration reaction (also called a condensation reaction or dehydration synthesis) that leads to the loss of a molecule of water and formation of a glycosidic bond.

A di-saccharide or biose is the carbohydrate formed when two mono saccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like mono saccharides, di-saccharides also dissolve in water, taste sweet and are called sugars,e.g., lactose, maltose etc..