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This document provides information on important monosaccharides, disaccharides, and polysaccharides. It discusses the structures and properties of common sugars like glucose, fructose, galactose, and mannose. It also summarizes key details about disaccharides like maltose, lactose, and sucrose. The document concludes with an overview of polysaccharides including starch, dextrans, cellulose, chitin, and glycogen. It describes their compositions, functions, and roles in nature and the human body.

Author

Sawera Raheem

Language

EN