carbohydrates

CLASSIFICATION OF CARBOHYDRATES:

1.  Monosaceharides:

·         Biose, Glyeocolic aldehyde.

·         Trioses, e.g. Glyceraldehyde and dihydroxy acetone.

·         Tetroses, e.g. Erythrose, threose.

·         Pentoses, e.g. arabinose, xylose, ribose, deoxyribose.

·         Hexoses, e.g. glucose, galactose, fructose, maltose.

2.  Oligosaccharides:

·         Disaccharides, e.g. sucrose, lactose, maltose.

·         Trisaceharides, e.g. raffinose.

·         Tetrasaceharides, e.g. stachyose.

3.    Polysaceharides:

·         Pentosans, e.g. araban, xylan.

·         Hexosans:

§  Starch, dextrin and glycogen.

§  Cellulose, inulin, mannan, galaetan.

4.    Complex polysaceharides:

·         Hemicelluloses, gums, mucilages, pectins.