https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)/04%3A_Sugar/4.01%3A_Sugar_Chemistry_(ADD_US)
- Monosaccharides or simple sugars. Dextrose (glucose) is the major monosaccharide. Others are levulose or fructose
(found in honey and many fruits), and galactose, which is a milk sugar.
Such sugars do not readily crystallize. (Mono means one, indicating
that the sugar consists of only one molecule.)
- Disaccharides or complex sugars. Sucrose (common sugar) is the primary example of a disaccharide. Maltose, found in cereals, and lactose, found in milk, are others.
- Polysaccharides. Examples are starches, dextrins, and cellulose.
During the course, One Dollar said, glycogen (wikipedia glycogen)
https://en.wikipedia.org/wiki/Glycogen
By Mikael Häggström.When using this image in external works, it may be cited as:Häggström, Mikael (2014). "Medical gallery of Mikael Häggström 2014". WikiJournal of Medicine 1 (2). DOI:10.15347/wjm/2014.008. ISSN 2002-4436. Public Domain.orBy Mikael Häggström, used with permission. - Own work (Original text: Own work by uploader, using following images:)Glucose (Public Domain license).Glycogenin structure (Public Domain license).Structure reference: Similar image on scientificpsychic.com --> Carbohydrates - Chemical Structure. By Antonio Zamora on May 27, 2009, Public Domain, https://commons.wikimedia.org/w/index.php?curid=6880883
One Dollar reminded us, the structure of glycogen is different from starch.
