monosaccharide

monosaccharide

 [mon″o-sak´ah-rīd]

a simple sugar; a carbohydrate that cannot be broken down to simpler substances by hydrolysis. Subgroups include the aldoses and the ketoses.

mon·o·sac·cha·ride

(mon'ō-sak'ă-rīd),

A carbohydrate that cannot form any simpler sugar by simple hydrolysis, for example, pentoses, hexoses.

Synonym(s): monose

monosaccharide

/mono·sac·cha·ride/ (mon″o-sak´ah-rīd) a simple sugar, having the general formula CnH2nOn; a carbohydrate that cannot be decomposed by hydrolysis. The two main types are the aldoses and the ketoses.

monosaccharide

(mŏn′ə-săk′ə-rīd′, -rĭd)

n.

Any of several carbohydrates, such as tetroses, pentoses, and hexoses, that cannot be broken down to simpler sugars by hydrolysis. Also called simple sugar.

monosaccharide

[-sak′ərīd]

Etymology: Gk, monos + sakcharon, sugar

a simple carbohydrate consisting of a single basic sugar unit with the general formula C_n(H₂O)_n, with n ranging from 3 to 8.

monosaccharide

Simple sugar A monomer of a more complex carbohydrate Examples Glucose, fructose, galactose. Cf Disaccharide, Polysaccharide.

mon·o·sac·cha·ride

(mon'ō-sak'ă-rīd)

A carbohydrate that cannot form any simpler sugar by simple hydrolysis; e.g., pentoses, hexoses.

monosaccharide

The simplest form of sugar. Monosaccharides are classified by the number of carbon atoms in the molecule. They may thus be trioses, tetroses, pentoses, hexoses, etc. The commonest monosaccharide in the body is GLUCOSE, which is a hexose, with six carbons.

Fig. 224 Monosaccharide . Molecular structures of (a) glucose, (b) fructose.

monosaccharide

a carbohydrate MONOMER, a simple sugar with the formula (CH2O)_n, e.g. C6H₁₂ O6 glucose and fructose. See Fig. 224 . Such carbohydrates are generally white, crystalline solids, with a sweet taste, and are usually soluble in water. The carbon chain forming the backbone of such sugars can be of varying lengths. Some monosaccharides contain only three carbons (‘triose’ types such as glyceraldehyde) others contain five carbons (‘pentose’ types such as the deoxyribose sugar of DNA), but those with six carbons (‘hexose’ types such as glucose) are the most important since they can be joined together by CONDENSATION REACTIONS (loss of water) to form DISACCHARIDES and POLYSACCHARIDES.

monosaccharide

simple sugar, e.g. glucose

monosaccharide

a simple sugar; a carbohydrate that cannot be broken down to simpler substances by hydrolysis, e.g. glucose, fructose and galactose.

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monosaccharide absorption tests

see oral glucose tolerance test; d-xylose absorption test.