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Both
aldose and ketose sugars are monosaccharides, which means they cannot be further
hydrolyzed into simpler sugars.
Aldose sugars have an aldehyde functional group (-CHO) at one end of the carbon chain. For
example, glucose is an aldose sugar with an aldehyde group (-CHO) at the first carbon (C1)
position.
Ketose sugars, on the other hand, have a ketone functional group (C=O) somewhere within the
carbon chain. For example, fructose is a ketose sugar with a ketone group (C=O) at the second
carbon (C2) position.
So, the main difference is that aldose sugars have an aldehyde functional group (-CHO), while
ketose sugars have a ketone functional group (C=O) within their carbon chain.
Starch and cellulose are both polysaccharides composed of glucose units, but they differ in their
structures and nutritional values.
Starch is a storage polysaccharide found in plants. It consists of two main forms: amylose and
amylopectin. Amylose is a linear chain of glucose units connected by alpha-1,4-glycosidic
bonds. Amylopectin is a branched chain of glucose units with additional alpha-1,6-glycosidic
bonds at branch points. Starch is digested by amylase enzymes in the human body, breaking it
down into glucose for energy. It serves as a readily available source of energy.
Cellulose, on the other hand, is a structural polysaccharide found in the cell walls of plants. It is
composed of long chains of glucose units linked by beta-1,4-glycosidic bonds. Unlike starch,
cellulose is not easily digested by human enzymes, as humans lack the enzyme cellulase
required to break the beta-1,4-glycosidic bonds. However, cellulose provides dietary fiber and
helps with maintaining healthy digestion. It adds bulk to the diet, aids in bowel movements, and
can have a positive impact on gut health.
Regenerate response