monosaccharides

Monosaccharides, or single sugar units, are absorbed directly into the blood.

Monosaccharides are the simplest form of carbohydrates with only one simple sugar.

Monosaccharides are also called "simple sugars," the most important being glucose.

Oligosaccharides can be formed by a small number of monosaccharides linked together.

Monosaccharides, though generally more complex sugars, are made in the "dark" reactions.

Monosaccharides can be linked together to form polysaccharides in almost limitless ways.

The new molecule, consisting of two monosaccharides, is called a disaccharide.

Free monosaccharides are present in mature brown to yellow-green coffee seeds.

Monosaccharides are most frequently used for the growth.

A chain of monosaccharides form to make a polysaccharide.

The reaction can be used to identify monosaccharides.

Many different units (individual monosaccharides) can be used, and bonded in different ways.

A disaccharide is a sugar (a carbohydrate) composed of two monosaccharides.

Honey is primarily a saturated mixture of two monosaccharides.

To act as glycosyl donors, those monosaccharides should exist in a highly energetic form.

Fehling's test can be used as a generic test for monosaccharides.

Polysaccharides, the union of several linked monosaccharides, sometimes serve as a structural compound.

Fructose is a reducing sugar, as are all monosaccharides.

The simplest carbohydrate are the monosaccharides, meaning "single sugar".

This bond can be cleaved by hydrolysis to yield monosaccharides.

Carbohydrates are usually taken into cells once they have been digested into monosaccharides.

The Fischer projection is mostly used for linear monosaccharides.

Compounds such as difructose anhydride may be created from the monosaccharides after water loss.

Some of these monosaccharides are only synthetically prepared in the laboratory and not found in nature.

Like monosaccharides, disaccharides form an aqueous solution when dissolved in water.