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a carbohydrate which, on acid hydrolysis, yields many monosaccharides.
A carbohydrate containing a large number of saccharide groups; for example, starch. Compare: oligosaccharide.
polysaccharide/poly·sac·cha·ride/ (-sak´ah-rīd) a carbohydrate that on hydrolysis yields many monosaccharides.
Any of a class of carbohydrates, such as starch and cellulose, consisting of a number of monosaccharides joined by glycosidic bonds.
Etymology: Gk, polys + sakcharon, sugar
a carbohydrate polymer that is formed from three or more molecules of simple carbohydrates. Examples of polysaccharides are dextrin, starch, glycogen, cellulose, gums, and insulin.
polysaccharideA POLYMER of linked monosaccharide molecules. Thus, glycogen is a polysaccharide of glucose units. Like proteins, polysaccharides may have molecular weights of several million. The polymer is often branched. They include glycogen, starch and cellulose.
polysaccharidea large carbohydrate molecule with a chain-like or branched structure, made up of many MONOSACCHARIDE units joined together by CONDENSATION REACTIONS. Although most polysaccharides have a terminal monomer present as a REDUCING SUGAR, this forms only a small part of the whole molecule and thus most polysaccharides do not act as reducing sugars. Polysaccharides are insoluble and unsweet, and are important as storage molecules (e.g. STARCH, inulin and GLYCOGEN) and as reinforcing materials (e.g. CELLULOSE of plant cell walls, CHITIN of crustacean and insect cuticles).
polysaccharidecomplex sugar, e.g. starch
A carbohydrate containing a large number of saccharide groups (e.g., starch).
n a complex carbohydrate containing a large number of saccharide groups such as starch.
a complex carbohydrate which, on acid hydrolysis, yields many monosaccharides.