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A triose is a monosaccharide, or simple sugar, containing three carbon atoms. There are only three possible trioses: the two enantiomers of glyceraldehyde, which are aldoses; and dihydroxyacetone, a ketose which is symmetrical and therefore has no enantiomers. [1] Trioses are important in cellular respiration.
The table sugar used in everyday vernacular is itself a disaccharide sucrose comprising one molecule of each of the two monosaccharides D-glucose and D-fructose. [2] Each carbon atom that supports a hydroxyl group is chiral, except those at the end of the chain. This gives rise to a number of isomeric forms, all with the same chemical formula.
Brown sugar comes either from the late stages of cane sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup (blackstrap molasses). Brown sugar's color and taste become stronger with increasing molasses content, as do its moisture-retaining properties.
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For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
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Glycated hemoglobin, also called glycohemoglobin, is a form of hemoglobin (Hb) that is chemically linked to a sugar. [note 1] Most monosaccharides, including glucose, galactose, and fructose, spontaneously (that is, non-enzymatically) bond with hemoglobin when they are present in the bloodstream.
Galactose (/ ɡ ə ˈ l æ k t oʊ s /, galacto-+ -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. [2] It is an aldohexose and a C-4 epimer of glucose. [3] A galactose molecule linked with a glucose molecule forms a lactose molecule.
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