These are comparatively less sweet in taste and less soluble in water:
Correct answer: B. Oligosaccharides
- A. Monosaccharides
- B. Oligosaccharides
- C. Disaccharides
- D. Polysaccharides
Explanation
These are intermediate or moderate carbohydrates having properties in between monosaccharides and polysaccharides. However, disaccharides are soluble like monosaccharides.
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The chapter covers water's polarity and biological roles, carbohydrates, lipids, proteins and nucleic acids, including their monomers, bonds, structures and functions. It also distinguishes RNA from DNA and explains conjugated molecules such as glycoproteins, glycolipids and nucleoproteins, which combine organic molecules with a non-protein component.
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