Question

what is difference between sugar and ribose sugar?
please explain in simple

Answer 1

Ribose and deoxyribose are both forms of simple sugars or monosaccharides that are found in the living organisms. They are of great importance biologically as they help to form the blueprint of the organism which is then passed on through generations. Any change in the blueprint in one generation of the species is manifested in the next in the form of physical or evolutionary changes. But ribose and deoxyribose have some subtle yet vital differences.

Ribose sugar

This is a pentose sugar which has five carbon atoms and ten hydrogen atoms. Its molecular formula is C5H10O5.  This is also known as aldopentose as it has an aldehyde group attached at the end of the chain in the open form. The ribose sugar is a regular monosaccharide in which one oxygen atom is attached to each carbon atom in the chain. On the second carbon atom, instead of hydrogen, hydroxyl group is attached. The hydroxyl groups on the second, third and fifth carbon atoms are free so that three phosphate atoms can attach there. The ribonucleoside formed by the combination of ribose sugar and a nitrogenous base becomes ribonucleotide, when a phosphate atom gets attached to it. 

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Answer 2

Ribose is a carbohydrate with the formula C5H10O5; specifically, it is a pentosemonosaccharide (simple sugar) with linear form H−(C=O)−(CHOH)4−H, which has all the hydroxyl groups on the same side in the Fischer projection.

In simple words, it is a type of carbohydrate just like sugar.

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods (e.g., cookies and cakes) and is added to some foods and beverages (e.g., coffee and tea). In the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk. Longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols may also have a sweet taste, but are not classified as sugars. Diet food substitutes for sugar include aspartame and sucralose, a chlorinated derivative of sucrose.

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