Carbohydrates (or carbohydrates) are usually divided between sugars (monosaccharidas such as glucose, galactosa or fructose) and saccharides, which are polymers of sugars (polysaccharides). Disaccharidas (Disaccharide), such as sucrose or lactose, and polysaccharides (polysaccharides or polysaccharides) are part of the latter category. Only Monosaccharidas and disacharidas have a sweetness. Polysaccharides, like starch, are insipid.
- Monosaccharidas (simple sugars) are simple molecules, nonhydrolyzable, forming crystals.
- Aldoses are carbohydrates with an aldehyde function on the first carbon.
- Ketoses are carbohydrates with a ketone function on the second carbon.
- Sacharide (complex sugars), are hydrolysable polymers of monosaccharides linked by a saccharide.
Holosidas are polymers of only dare :
- Oligoholosidas (oligosaccharidas) are an index of polymerization less than 10.
- Polysaccharides (polysaccharides) have an index of polymerization greater than 10 (eg amylose, amylopectin, cellulose, glycogen).
- Homopolyosides are carbohydrates whose hydrolysis gives only one kind of dare.
- Heteropolyosidas are carbohydrates which hydrolysis did not give a single type of monosaccharides.
Glycosides are polymers of monosaccharides and molecule (s) not the carbohydrate Aglycone:
- O-glycosides in which an alcohol (-OH) of the aglycone involved in sacharide binding.
- N-glycosides in which an amine (-N =) of the aglycone involved in sacharide binding
- S-glycosides in which a thiol (-SH) of the aglycone involved in saccharide binding.