[kahr-boh-hahy-dreyt, -buh-] 
| any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, as hydrolysis, oxidation, or reduction, and that form the supporting tissues of plants and are important food for animals and people. |
| car·bo·hy·drate (kär'bō-hī'drāt') n. Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals. These compounds are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, usually in the ratio 1:2:1. |
Substances composed of long chains of oxygen, hydrogen, and carbon molecules. Sugar, starch, and cellulose are all carbohydrates. In the human body, carbohydrates play a major role in respiration; in plants, they are important in photosynthesis.
Note: Carbohydrates in food provide energy for the body and, if present in excess, are stored as fat.
carbohydrate car·bo·hy·drate (kär'bō-hī'drāt')
n.
Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals; they are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, usually in the ratio 1:2:1.
boʊˈhaɪ
