Saccharides or carbohydrates are the main natural substances class of Hydroxyaldehyde hydroxyketones and derived compounds and their oligo-and Polycondensates. The primary product of photosynthesis make the most of the biomass. Carbohydrates are also together with the fats and proteins quantitatively the largest recoverable (including starch) and non-recoverable (fibre) share of the food. In addition to its main role as physiological energy, as they play important role especially in the plant kingdom and biological signaling and identification processes (such as cell-cell recognition, blood groups) .Your monomers, monosaccharides, are carbon chains with at least three C-atoms and at least one chiral (except Dihydroxyaceton),on widely monosaccharides with five or six C-atoms. Two-and multi sugar from over glykosidische ties chained sugar. The monosaccharides (single sugar, for example, grape sugar, fruit sugar), disaccharides (double sugar, for example, granulated sugar, milk sugar, malt sugar) and oligosaccharides (multiple sugar, such as raffinose) are generally soluble in water, have a sweet taste and in the narrow sense as sugar. The polysaccharides (multiple sugar, for example, starch, cellulose, chitin), however, often poorly or not at all in water soluble and tasteless.
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