| A | B |
|---|
| Aldose | A monosaccharide that contains an aldehyde group |
| Amyl pectin | A branched-chain polymer of starch composed of glucose unites joined by α-1,4- and α- 1,6-glycosidic bonds |
| Amylose | An unbranched polymer of starch composed of glucose units joined by α- 1,4-glycosidic bonds |
| Carbohydrate | A simple or complex sugar composed of carbon, hydrogen, and oxygen |
| Cellulose | An unbranched polysaccharide composed of glucose units linked by β- 1,4-glycosidic bonds that cannot be hydrolyzed by the human digestive system |
| Disaccharides | Carbohydrates composed of two monosaccharides joined by a glycosidic bond |
| Fructose | A monosaccharide that is also called laevulose and fruit sugar and is found in honey and fruit juices; it is combined with glucose in sucrose |
| Galactose | A monosaccharide that occurs combined with glucose in lactose |
| Glucose | The most prevalent monosaccharide in the diet. An aldohexose found in fruits, vegetables, corn syrup, and honey that is also known as blood sugar and dextrose. Most polysaccharides are polymers of glucose. |
| Glycogen | A polysaccharide formed in the liver and muscles for the storage of glucose as an energy reserve. It is composed of glucose in a highly branched polymer joined by α - 1,4- and α - 1,6-glycosidic bonds |
| Glycosidic bond | The bond that forms when the hydroxyl group of one monosaccharide reacts with the hydroxyl group of another monosaccharide. It is the type of bond that links monosaccharide units in di- or polysaccharides |
| Haworth structure | The ring structure of a monosaccharide |
| Ketose | A monosaccharide that contains a ketone group |
| Lactose | A disaccharide consisting of glucose and galactose found in milk and milk products |
| Maltose | A disaccharide consisting of two glucose units; it is obtained from the hydrolysis of starch and in germinating grains |
| Monosaccharide | A polyhydroxy compound that contains an aldehyde or ketone group |
| Polysaccharides | Polymers of many monosaccharide units, usually glucose; polysaccharides differ in the types of glycosidic bonds and the amount of branching in the polymer |
| Reducing sugar | A carbohydrate with an aldehyde group capable of reducing the Cu2+ in Benedict’s reagent |
| Sucrose | A disaccharide composed of glucose and fructose; a no reducing sugar, commonly called table sugar or sugar |
