Biochemistry of Sugars.

Helena Jenzer & Leila Sadeghi-Reeves
A sugar is a polyalcohol with at least one of them oxidized to either an aldehyde or a ketone. As a result, aldoses and ketoses are distinguished. The most simple sugar is glycerinaldehyde with a chain length of 3 carbons. Elongation of the chain leads from trioses to tetroses, pentoses, hexoses, heptoses, octoses, nonoses. Monosaccharides such as glucose, fructose, galactose, either alone or in combination with proteins or lipids, can build branched or unbranched carbohydrate...
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