CARBOHYDRATES

1. Polysaccharides - a few hundred to a few thousand monosaccharides joined by glycosidic linkages, combination of simple and double sugars

1.1. Starch - polymer of glucose monomers, stored as sugars for later use (stored energy)

1.1.1. Amylose

1.1.2. Amylopectin

1.2. Glycogen - polymer of glycogen, stored in liver and muscle cells, released when demand of sugar increases, short-term energy

1.3. Cellulose - makes up cell walls in plants

1.4. Chitin - makes up the exoskeletons of arthropods, makes up cells walls of fungi

2. Monosaccharides - molecular formula that contain CH2O, simple sugars

2.1. Glucose - most common and most important for life, an aldose

2.2. Fructose - an isomer (has same chemical structure with different arrangement) of glucose, a ketose

2.3. Galactose - similar to glucose with only two molecules rearranged, an energy source for organisms

3. Disaccharide - two monosaccharides joined by a covalent bond from a dehydration reaction (glycosidic linkage), double sugars

3.1. Maltose - formed from the glycosidic linkage of two glucose molecules, malt sugar (an ingredient in brewing beer)

3.2. Sucrose - formed from the glycosidic linkage of one glucose and one fructose molecule, table sugar

3.3. Lactose - formed from the glycosidic linkage of one glucose and one galactose molecules, the sugar in milk