All carbohydrates are divided into simple, or monosaccharides, and complex, or polysaccharides. Of monosaccharides, ribose, deoxyribose, glucose, fructose, and galactose are of the greatest importance for living organisms.
Di- and polysaccharides are formed by combining two or more monosaccharide molecules. So, sucrose (cane sugar), maltose (malt sugar), lactose (milk sugar) are disaccharides formed as a result of the fusion of two monosaccharide molecules. In their properties, disaccharides are close to monosaccharides. For example, both are buried in water and have a sweet taste.
Polysaccharides are composed of a large number of monosaccharides. These include starch, glycogen, cellulose, chitin, etc. With an increase in the number of monomers, the solubility of polysaccharides decreases and the sweet taste disappears.
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