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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.
POLYMERS -. Disaccharides: -maltose, sucrose, lactose. polysaccharides: -starch, glycogen, cellulose Monosaccharides can exist in either a linear form or a ring form. In aqueous solutions it usually forms a ring. Polysaccharides: 1. glycogen (animals) and starch (plants) are helical because of linkage type. Glycogen is more branched.