carbohydrate
Sign in to savethumb|class=skin-invert-image|upright=1.25|Lactose is a [[disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.]]
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A carbohydrate is a type of molecule made up of carbon, hydrogen, and oxygen atoms, often consisting of simple sugars bonded together—like lactose, which combines two different sugars found in milk. Carbohydrates matter because they are fundamental building blocks in nature and in the foods we eat, providing structure and energy in living organisms.
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Article
18 sectionsContents
- Terminology
- Saccharides
- Complex carbohydrates
- History
- Nutrition
- Glycemic index
- Health effects of dietary carbohydrate restriction
- Sources
- Metabolism
- Catabolism
- Analytical tools
- High-resolution mass spectrometry (MS) and high-performance liquid chromatography (HPLC)
- Multiple reaction monitoring (MRM)
- Chemical synthesis and manipulation of carbohydrates
- See also
- References
- Further reading
- External links
thumb|class=skin-invert-image|upright=1.25|Lactose is a [[disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.]]
A carbohydrate () is a sugar (saccharide) or a sugar derivative. For the simplest carbohydrates, the carbon-to-hydrogen-to-oxygen atomic ratio is 1:2:1, i.e. they are often represented by the empirical formula {{chem2|(CH2O)_{n} }}. Together with amino acids, fats, and nucleic acids, the carbohydrates are one of the major families of biomolecules.