|Lacking any affinty to water|
|a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides.|
monosaccharide mon·o·sac·cha·ride (mŏn'ə-sāk'ə-rīd', -rĭd)
A carbohydrate that cannot be decomposed to a simpler carbohydrate by hydrolysis, especially one of the hexoses. Also called simple sugar.
|monosaccharide (mŏn'ə-sāk'ə-rīd') Pronunciation Key
Any of a class of carbohydrates that cannot be broken down to simpler sugars by hydrolysis and that constitute the building blocks of oligosaccharides and polysaccharides. Monosaccharides consist of at least three carbon atoms, one of which is attached to an oxygen atom to form an aldehyde group (CHO) or a ketone, and the others of which are each attached to a hydroxyl group (OH). Monosaccharides can occur as chains or rings. Fructose, glucose, and ribose are monosaccharides. Also called simple sugar. Compare oligosaccharide, polysaccharide. See more at aldose, ketose.