Editing Biomolecule (section)

==Saccharides==
[[Monosaccharide|'''Monosaccharides''']] are the simplest form of [[carbohydrate]]s with only one simple sugar. They essentially contain an [[aldehyde]] or [[ketone]] group in their structure.<ref name="Peng09">{{Cite journal |last=Moran |first=Timothy H. |date=June 2009 |title=Fructose and Satiety |journal=The Journal of Nutrition |language=en |volume=139 |issue=6 |pages=1253S–1256S |doi=10.3945/jn.108.097956 |pmc=6459054 |pmid=19403706}}</ref> The presence of an aldehyde group in a monosaccharide is indicated by the prefix ''aldo-''. Similarly, a ketone group is denoted by the prefix ''keto-''.<ref name=slabaugh/> Examples of monosaccharides are the [[hexose]]s,  [[glucose]], [[fructose]], [[Triose]]s, [[Tetrose]]s, [[Heptose]]s, [[galactose]], [[pentose]]s, ribose, and deoxyribose. Consumed fructose and [[glucose]] have different rates of gastric emptying, are differentially absorbed and have different metabolic fates, providing multiple opportunities for two different saccharides to differentially affect food intake.<ref name=Peng09/> Most saccharides eventually provide fuel for cellular respiration.

'''[[Disaccharide]]s''' are formed when two monosaccharides, or two single simple sugars, form a bond with removal of water. They can be hydrolyzed to yield their saccharin building blocks by boiling with dilute acid or reacting them with appropriate enzymes.<ref name=slabaugh/> Examples of disaccharides include [[sucrose]], [[maltose]], and [[lactose]].

'''[[Polysaccharide]]s''' are polymerized monosaccharides, or complex carbohydrates. They have multiple simple sugars. Examples are [[starch]], [[cellulose]], and [[glycogen]]. They are generally large and often have a complex branched connectivity. Because of their size, polysaccharides are not water-soluble, but their many hydroxy groups become hydrated individually when exposed to water, and some polysaccharides form thick colloidal dispersions when heated in water.<ref name=slabaugh/> Shorter polysaccharides, with 3 to 10 monomers, are called [[oligosaccharide]]s.<ref>{{cite book
| last =Pigman
| first = W.
|author2=D. Horton
| title = The Carbohydrates |volume=1A
| publisher =[[Academic Press]]
| year = 1972 
| location = San Diego
| page = 3
| isbn =978-0-12-395934-8 }}</ref>
A fluorescent indicator-displacement molecular imprinting sensor was developed for discriminating saccharides. It successfully discriminated three brands of orange juice beverage.<ref>{{cite journal |author1=Jin, Tan |author2=Wang He-Fang |author3=Yan Xiu-Ping  |name-list-style=amp|title=Discrimination of Saccharides with a Fluorescent Molecular Imprinting Sensor Array Based on Phenylboronic Acid Functionalized Mesoporous Silica |journal=Anal. Chem. |volume=81 |issue=13 |pages=5273–80 |year=2009 |pmid=19507843 |doi=10.1021/ac900484x}}</ref> The change in fluorescence intensity of the sensing films resulting is directly related to the saccharide concentration.<ref>{{cite journal |author1=Bo Peng  |author2=Yu Qin  |name-list-style=amp|title=Lipophilic Polymer Membrane Optical Sensor with a Synthetic Receptor for Saccharide Detection |journal=Anal. Chem. |volume=80 |issue=15|pages=6137–41 |year=2008 |pmid=18593197 |doi=10.1021/ac800946p}}</ref>