Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide unit bound together by glycosidic linkage. Example: starch, glycogen, cellulose, chitin etc. Characteristics of polysaccharide On hydrolysis, they yield monosaccharide units which are usually similar. D glucose is the commonest component of polysaccharide. They have high molecular weight. They …

A disaccharide, also called double sugar, is the sugar formed when two monosaccharides (simple sugars) are joined by a glycosidic linkage. Like monosaccharides, disaccharides are soluble in water. Three common examples are sucrose, lactose, and maltose. Disaccharides are one of the four chemical groupings of carbohydrates (monosaccharides, disaccharides, oligosaccharides, and polysaccharides). The most common …

The word protein refers to a type of molecule in food that can be broken down into amino acids. They are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. Protein accounts on average about 1/4th to 1/3rd of …