Describe CARBOHYDRATES in 15 lines!
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The main energy sources of our body, carbohydrates are part of the seven basic constituents of our diet with proteins, lipids, vitamins, trace elements and minerals and water.
Carbohydrates are the main energy nutrients. They also take the name "sugar" or "carbohydrate".
A carbohydrate is an organic molecule, that is carbon, oxygen and hydrogen, more or less complex and soluble in water.A classification of carbohydrates can be established according to their structure. Schematically, two families of carbohydrates can be distinguished: simple carbohydrates and complex carbohydrates.
All carbohydrates are made from monosaccharides - the smallest unit of carbohydrate - that are: glucose, fructose and galactose. Simple carbohydrates include: monosaccharides (or oses) and three disaccharides (or diholosides, consisting of two monosaccharides): sucrose (glucose + fructose), maltose (glucose + glucose) and lactose (galactose + glucose).
Complex carbohydrates are also called polysaccharides or polysaccharides and are composed of a chain of at least ten monosaccharides. They include amylaceous polysaccharides (starch, glycogen and inulin) and non-starch polysaccharides such as dietary fiber. Dietary fibers are treated in another subject because they have the particularity of not being degraded in the digestive tract, unlike starch or glycogen.
The starch consists of amylose and amylopectin (both are glucose chains) and is the sugar reserve form of cereals and legumes. Glycogen, made up of glucose chains, is the sugar reserve form of bacteria, fungi and animals. Inulin is the sugar reserve form of plants.
Carbohydrates are the main energy nutrients. They also take the name "sugar" or "carbohydrate".
A carbohydrate is an organic molecule, that is carbon, oxygen and hydrogen, more or less complex and soluble in water.A classification of carbohydrates can be established according to their structure. Schematically, two families of carbohydrates can be distinguished: simple carbohydrates and complex carbohydrates.
All carbohydrates are made from monosaccharides - the smallest unit of carbohydrate - that are: glucose, fructose and galactose. Simple carbohydrates include: monosaccharides (or oses) and three disaccharides (or diholosides, consisting of two monosaccharides): sucrose (glucose + fructose), maltose (glucose + glucose) and lactose (galactose + glucose).
Complex carbohydrates are also called polysaccharides or polysaccharides and are composed of a chain of at least ten monosaccharides. They include amylaceous polysaccharides (starch, glycogen and inulin) and non-starch polysaccharides such as dietary fiber. Dietary fibers are treated in another subject because they have the particularity of not being degraded in the digestive tract, unlike starch or glycogen.
The starch consists of amylose and amylopectin (both are glucose chains) and is the sugar reserve form of cereals and legumes. Glycogen, made up of glucose chains, is the sugar reserve form of bacteria, fungi and animals. Inulin is the sugar reserve form of plants.
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A carbohydrate is a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1; in other words, with the empirical formula Cmn. Some exceptions exist; for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.
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