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beautyworlds.com
BeautyCare.com
The
Female Form: 1900-2000 One Hundred Years of Dips and Curves
Face
of the Year International Beauty Contest
The
Stirring of Sleeping Beauty
Modern
Standards of Beauty: Nature or Nurture
Pheromones:
The Smell of Beauty
Different
Place Different Beauty
Evolutionary
Psychology
Beauty
and the Menstrual Cycle
The
Question of Beauty
Babyness
and Sexual Attraction
Female
Pheromones and Male Physiology
Face
Values
Revolting
Bodies: The Monster Beauty of Tattooed Women
Piercing
and the Modern Primitive
We
must stop glorifying physical beauty
Click Here
to Get Gorgeous
BeautynBrains
When
Was the Last Time You Looked Glamorous?
Facial
Beauty and Fractal Geometry
The
Impact of Family Structure and Social Change
The
Reality of Appearance
Sexual
Selection and the Biology of Beauty
Venus,
From Fertility Goddess to Sales Promoter
Why
We Fall in Love
The
Science of Attraction
The
Biology in the Beholder's Eye
The
Science of Attraction by Rob Elder
Your
Cave or Mine
All
Ah We is One Family
Skin
Texture and Female Facial Beauty
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Carbohydrates
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Carbohydrates
are the most abundant biomolecules produced on the earth;
photosynthetic plants and algae convert over 100 billion metric
tons of C02 and H2O into sugars, starches, and cellulose-like
substances. These are polyhydroxy aldehydes or ketones and their
derivatives or substances that yield such compounds on hydrolysis.
Most carbohydrates have the empirical formula (CH2O)n; some do
not
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conform
to it, while
others contain in addition to C, H, and 0, elements such as
nitrogen, phosphorus, or sulfur. Three major size classes of
carbohydrates are monosac-charides, oligosaccharides, and
polysaccharides, the word saccharide meaning sugar. Mono-
saccharides are simple sugars consisting of a single polyhydroxy
aldehyde or ketone unit; oligosaccharides consist of short chains
of few (two to eight) monosaccharide units joined together by
characteristic glycosidic linkages. The most abundant
monosaccharide and disaccha-ride found in nature |
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are
glucose (fruit sugar) and sucrose (cane sugar). The latter
consists of two 6-carbon sugars, D-glucose and D-fructose joined
covalently. All common mono-and disaccha-rides have names ending
with the suffix "-ose". Most oligosaccharides do not
occur as free entities but are joined to nonsugar molecules such
as lipids or proteins (glucoconjugates ). The poly-saccharides are
the high-molecular-weight, long-chain compounds containing
hundreds or thousands of monosaccharide units, either in linear or
branched chain fashions. The most abundant polysaccharides found
in nature are starch and cellulose, which consist of recurring
units of D-glucose but differ in the type of glucosidic linkage .
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