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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

 
Carbohydrates

         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 

 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 

paddy

 

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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