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The document discusses carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides examples of important carbohydrates like sucrose, lactose, maltose, glycogen, cellulose, dextran, and starch. It explains that monosaccharides can join together via glycosidic bonds to form disaccharides with α or β configurations. Polysaccharides are long chains of monosaccharides, and examples provided are glycogen, starch, cellulose, and dextran. It describes the differences between starch and
- Author
- Takeru Akashi
- Language
- EN