1. Carbohydrates is a class of compounds
that include polyhydric aldehydes and ketones
and large number of other polymeric
molecules that yield these on hydrolysis, e.g.,
sugars, glycogen, cellulose, starch, etc.
2. Depending upon their behaviour on
hydrolysis, carbohydrates are further divided
into three types: Monosaccharides (e.g.,
glucose, fructose etc.), disaccharides (e.g.,
sucrose, maltose etc.) and polysaccharides
(e.g., starch, cellulose, etc.)
3. Another classification of carbohydrates is
as sugars and non sugars. Sugars are sweet
in taste, crystalline, soluble in water, mainly
include mono and oligosaccharides. Non
Sugars are tasteless, amorphous, water
insoluble and mainly include polysaccharides.
4. Carbohydrates can also be classified as
reducing and non reducing sugars. Reducing
sugars respond to Toi lens' and Fehling
solution test. All monosaccharides, aldoses
and ketoses,fall in this category. Some other
that include polyhydric aldehydes and ketones
and large number of other polymeric
molecules that yield these on hydrolysis, e.g.,
sugars, glycogen, cellulose, starch, etc.
2. Depending upon their behaviour on
hydrolysis, carbohydrates are further divided
into three types: Monosaccharides (e.g.,
glucose, fructose etc.), disaccharides (e.g.,
sucrose, maltose etc.) and polysaccharides
(e.g., starch, cellulose, etc.)
3. Another classification of carbohydrates is
as sugars and non sugars. Sugars are sweet
in taste, crystalline, soluble in water, mainly
include mono and oligosaccharides. Non
Sugars are tasteless, amorphous, water
insoluble and mainly include polysaccharides.
4. Carbohydrates can also be classified as
reducing and non reducing sugars. Reducing
sugars respond to Toi lens' and Fehling
solution test. All monosaccharides, aldoses
and ketoses,fall in this category. Some other
