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a simple sugar; a carbohydrate that cannot be broken down to simpler substances by hydrolysis. Subgroups include the aldoses and the ketoses.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.
A carbohydrate that cannot form any simpler sugar by simple hydrolysis, for example, pentoses, hexoses.
Farlex Partner Medical Dictionary © Farlex 2012
Any of several carbohydrates, such as tetroses, pentoses, and hexoses, that cannot be broken down to simpler sugars by hydrolysis. Also called simple sugar.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
monosaccharideSimple sugar A monomer of a more complex carbohydrate Examples Glucose, fructose, galactose. Cf Disaccharide, Polysaccharide.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.
A carbohydrate that cannot form any simpler sugar by simple hydrolysis; e.g., pentoses, hexoses.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
monosaccharideThe 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.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005
monosaccharidea 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.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005