saccharo-, sacchari-, sacchar- +
(Greek > Latin: sugar; originally from Sanskrit, "gravel, grit")
Two common disaccharides are sucrose and lactose.
It acts like a fiber, passing undigested to the large intestine where it is extensively fermented by colonic bacteria.
2. Any of several carbohydrates; such as, tetroses, pentoses, and hexoses, that can not be broken down to simpler sugars by hydrolysis. Also called simple sugar.
3. The component unit of an oligosaccharide (a carbohydrate that consists of a relatively small number of monosaccharides) or polysaccharide (a class of carbohydrates; such as, starch and cellulose, consisting of a number of monosaccharides joined by glycosidic bonds).
See carbo- for more details about carbohydrates.
They are more commonly called glycosaminoglycans.
When the body cannot break down mucopolysaccharides, a condition called mucopolysaccharidoses (MPS) occurs.
Mucopolysaccharidoses refers to a group of inherited disorders of metabolism. People with MPS do not have any, or enough, of a substance (enzyme) needed to break down the sugar molecule chains.
2. A carbohydrate that yields many monosaccharides when subjected to hydrolysis.
3. Any of a class of carbohydrates formed by repeating units linked together by glycosidic bonds.
A polysaccharide usually contains five or more monosachharide subunits, joined to each other by glycoside links. Glycogen and starch are examples.
An essential structural component of living cells and source of energy for animals which includes simple sugars with small molecules as well as macromolecular substances that are classified according to the number of monosaccharide groups they contain.2. Saccharides are classified as monosaccharides, disaccharides, trisaccharides, and polysaccharides according to the number of monosaccharide groups composing them.
2. Producing sugar; such as, sacchariferous canes.
A polarimeter is an instrument used to measure the rotation of the plane of polarization of light as it passes through a substance; especially, a liquid or solution. It is an important tool in the analysis of sugar solutions.2. An instrument that determines the concentration of sugar in a fermenting solution from carbon dioxide measurements.
2. Characteristic of sugar; sugary.
3. Composed chiefly of sugar; of a plant, containing a large proportion of sugar.
4. With reference to urine, containing sugar in excess of what is normal.