I have learned that a monosaccharides is any of the class of sugars that cannot be hydrolyzed to give a simpler sugar. Glucose, for example, is a hexose (6 carbon atoms) of the aldose type. The most stable form of glucose is a 6 atom ring or pyranose (glucopyranose). Sucrose is formed by the linkage of glucose and fructose and is a type of disaccharides. Cellulose is formed by the linkage of D-glucose molecules through glycosidic beta(1-4) bonds and is an example of polysaccharide. Saturated fats only have single bonds between carbons and the formula is H-(CH2)n-COOH. Unsaturated fats have double bonds that force the chain to bend. For example, Oleic acid is an unsaturated fat with 18 carbon atoms and a double bond between carbons 9 and 10. Triacylglycerols (triglycerides) are the result of the linkage of a glycerol molecule with 3 fatty acid molecules, equal or different. For example, 1-palmityl-2-oleyl-3-stearylglycerol.
http://biomodel.uah.es/en/model3/index.htm
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