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the starches and sugars present in foods that serve as the main energy source in all forms of life; generally sweet tasting
D and L
designation of monosaccharides based on configuration at the carbon atom that is second from bottom depending on which side the hydroxyl group is on
Sugars containing several simple sugars attached to one another using glycosydic linkages; ex:sucrose, lactose, maltose
complex carbohydrates that are most commonly hexanes (used in food) or pentanes (used in DNA/RNA)
carbohydrate polymers composed of various sugars; structural feature of plant cell walls
link monosaccharides; bond between H from one sugar and OH from another to form a water molecule
glycosidic linkage that occurs below the plane of the ring; breaks down relatively easily
enzyme that breaks down beta linkages; very rare; only means by which cellulose can be broken down; present in the digestive systems of termites and ruminants
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