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4.1.2 Monosaccharides. In general all monosaccharides are soluble in water, sparingly soluble in ethanol and insoluble in ether, are optically active, possess reducing properties (ie. reduce Fehling's solution), can be represented by the general formula C x H 2x O x, and generally possess a sweet taste.
2.like glucose, fructose,galactose. disaccharides. 1. are two monosaccharides, two monosaccharides forms disaccharides after condensation (removing a molecule of water). 2. like sucrose, lactose, maltose.polysaccharides. 1. are union of many many mono-or disaccharides after condensation or removing of a molecule of water at each linkage point.he monosaccharides include glucose, fructose, and galactose. The disaccharides are two carbon rings bonded together by a glycosidic linkage in a condensation (dehydration) reaction, which removes a molecule of water.