Master Chemistry

LEARNING OBJECTIVES In this article, author has explained the introduction, structure, characteristics, classification, reactions, functions and uses of starch. Definition of Starch Starch is a polysaccharide made up of thousands of units of monosaccharide glucose linked by 1, 4 glycosidic linkage. It is a complex carbohydrate which stores energy in plants. It is found in … Read more

LEARNING OBJECTIVES In this article, author has explained the introduction, structure, characteristics, classification, functions and examples of polysaccharides Polysaccharides definition Polysaccharides are high molecular weight carbohydrates that are made of repeating units of monosaccharides. On hydrolysis, polysaccharide yield many units of monosaccharides and oligosaccharides. Polysaccharide has two types of structures; linear and branched. The branched … Read more

Lactose intolerance is a condition where an individual is unable to digest lactose into glucose and galactose due to the absence of enzyme lactase. Lactose intolerance is a condition in which the body cannot properly digest milk or dairy products. If your body cannot digest lactose, it produces gas, bloating, cramps, and diarrhea. Your body … Read more

LEARNING OBJECTIVES In this article, author has explained about lactose sugar, structure of lactose, properties and applications of lactose. Lactose is a disaccharide found in the mammary glands of all mammals. It is commonly known as “milk sugar”. It is very essential carbohydrate for infants. It is a common disaccharide of milk. When lactose is … Read more

LEARNING OBJECTIVES In this article, author has explained introduction, structure, physical and chemical properties, benefits and drawbacks of maltose Maltose is a disaccharide made up of two monosaccharides. In other words, it is a combination of two units of glucose molecules. The structure of this molecule is similar to sucrose, a disaccharide. But the difference … Read more

LEARNING OBJECTIVES In this article, author has explained structure, physical and chemical properties, uses, benefits and drawbacks of sucrose. Sucrose is a carbohydrate composed of monosaccharides; glucose and fructose. Sucrose is a non-reducing disaccharide which means it does not have a free aldehyde group. The common name of sucrose is “table sugar”. It is also … Read more

LEARNING OBJECTIVES in this article the author has explained about what are oligosaccharides, classification of oligosaccharides, examples and structures of oligosaccharides. When 2-10 monosaccharides are linked through glycosidic bonds, oligosaccharides are formed. Sucrose, maltose, and lactose are some oligosaccharides. Oligosaccharides are made up of carbon, hydrogen, and oxygen like other carbohydrates. Oligosaccharides may be disaccharides, … Read more

LEARNING OBJECTIVES In this article, author has explained what are monosaccharides, structural properties of monosaccharides, stereochemistry of monosaccharides and chemical reactions of monosaccharides. Monosaccharides are poly-hydroxy-aldehydes or ketones. Monosaccharides are the smallest unit of carbohydrates. When monosaccharides are linked through a glycosidic bond, oligosaccharides or polysaccharides are formed. Glucose and fructose are common monosaccharides. Monosaccharides … Read more

Carbohydrates are naturally occurring organic molecules. Carbohydrates are the basic source of energy in our bodies. They are composed of carbon, hydrogen, and oxygen. The basic formula of carbohydrates is Cx (H2O)y.   The word carbohydrate indicates the “hydrate of carbon”. Carbohydrates are further classified into many classes like monosaccharides, disaccharides, and polysaccharides. Carbohydrates are … Read more