Monosaccharide

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are a class of organic compounds usually with the formula (CH2O)x. By definition they have two or more carbon-carbon bonds. More specifically, they are classified as polyhydroxy aldehydes or polyhydroxy ketones with the respective formulas H-[CHOH]n-CHO or H-[CHOH]m-CO-[CHOH]n-H respectively. Monosaccharides can be classified by the number x of carbon atoms they contain: triose (3), tetrose (4), pentose (5), hexose (6), heptose (7), and so on. They are colorless, water-soluble, and crystalline organic solids. Most monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose (levulose), and galactose. Monosaccharides are the building blocks of disaccharides (such as sucrose, lactose and maltose) and polysaccharides (such as cellulose and starch). The table sugar used in everyday vernacular is a disaccharide sucrose derived from the condensation of one molecule of each of the monosaccharides D-glucose and D-fructose. The monosaccharide glucose plays a pivotal role in metabolism, where chemical energy is extracted through glycolysis and the citric acid cycle to provide energy to living organisms. Maltose is the dehydration condensate of two glucose molecules.