the name of following types of sugar-table sugar,milk sugar,starch sugar?
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table suhgar is sucrose\nmilksuagr is lactose\nstarch sugar is maltose\n\nSucrose is made up of glucose and fructose \nlactose is made up of galactose and glucose\nmaltose is made up of alpha glucose and alpha glucose
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To know what carbohydrates are made up of, we must classify them first.\n1.Monosachharides-simple sugars like glucose constitute them, each glucose molecule binds with another one by glycosidic bonds to form glycosides.\n2.Disaccharides-eg, sucrose....composed of 2 monosaccharides\n3.Oligosachharides-eg. blood group antigens, composed of 2 to ten monosachharides\n4.Polysachharides-eg. glycogen-composed of more than 10 monosaccharides\nThey can also be classified as aldoses or ketoses, if the reactive group is CHO then its aldose, if C=O then ketoses.\nGlucose is aldose, Fructose is ketose.If u talk of starch, its a polysachharide constituting carbohydrates like amylose and amylopectin.So we have carbon, hydrogen and oxygen compounds involved.\nThat i think is enough about the structure of carbohydrates in context with biology, but do learn to draw the structures.\nIf they contain nitrogen, or aminio group then they are not carbohydrates, they are already derivatives of carbohydrates-glycoproteins, proteoglycans(mucopolysachharides; one example is glucosaminoglycans)
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Water H2O    sugar   C6H12O6     salt NaCl    \nbaking soda NaHCO3
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Bread, rice, pasta, potatoes and cereals! If it's for a project you should have already done it - there are loads of reputable sources on the internet containing information about carbohydrates!
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These are simple fast tests to detect the presence of carbohydrates in a given sample. These can be modified a little and by using a spec it would be possible to quantify the sugars in a given sample.\nQuestion if more precise would help in giving a specific answer
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Whole wheat flour and products of whole grains.  As far as giving up sugar (just white sugar?) you can sweeten things with rice syrup nicely!
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http://en.wikipedia.org/wiki/Starch
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sugar is used for any sweet soluble monosaccharide or disaccharide.\n\nMonosaccharides are so called simple sugars, are a group of carbohydrates consisting chiefly of sugars having a molecular formula: C6H12O6 (hexoses) or C5H10O5 (pentoses).\nA white sweet crystalline disaccharide (Sucrose) is found in numerous plants, particularly the sugar cane, sugar beet, and maple-tree sap. It's chemical formula is: C12H22O11
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Cocoa butter is not a sugar...it's a fat.\n\nThe type of preservative used will depend on the food product that you're interested in.  Typical preservatives include:\n\nBHT (butylated hydroxytoluene)\nBHA (butylated hydroxyanisole)\nEDTA (ethylenediaminetertaacetic acid)\nSulfites/bisulfites\nNitrates\nBenzoates\nMild acids (example; ascorbic acid)\nSalts (example; monosodium glutamate)\n\nHope this provides a start.
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A chemical reaction that takes place in a plant (with the aid of sun light) to create glucose, which is a type of sugar.\n\nWater + Carbon dioxide > Glucose + oxygen\n\nhttp://www.scienceaid.co.uk/plantnutrition.html
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Nonpolar bonds in sugars and starch
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Carbohydrates: include sugars and their polymers. They include monosaccharides disaccharides, and polysaccharides. The monosaccharide is a monomer, the disaccharide is a polymer,and the polysaccharides are macromolecules.\n \nMonosaccharides: The basic formula (CH2O)\nExamples: triose sugars, 3 carbons, glyceraldehyde and dihydroxyacetone; pentose sugars. 5 carbons. ribose, deoxyribose, and ribulose; hexose sugars, 6 carbons, glucose, galactose, and fructose.\n     \n\n \n \nDisaccharides: These are double sugars with the formula C12H22O11. Notice that one molecule of water is missing from the formula. The covalent bond holding the two monomers together is called a 1-4 or 1-2 glycoside linkage. Examples: sucrose = glucose + fructose. maltose = glucose + glucose, and lactose = glucose + galactose.\n \n     \n\n \nPolysaccharides: The basic formula is ( C6H10O5)n . These are macromolecules capable of acting as structural or storage molecules.\n \nStorage Polysaccharides: Starch is a plant storage polysaccharide that is composed entirely of glucose joined by @1-4 glycoside linkages. amylose is the simplest form of starch. amylopectin is more complex and is branched. Glycogen is an animal starch stored in the liver and muscles of vertebrates. It is more highly branched than amylopectin.\n \nStructural Polysaccharides: Cellulose and chitin are examples of structural polysaccharides.\nCellulose is the most abundant organic compound on earth. It is made of glucose, like starch, but they differ in the type of 1-4 linkage. Instead of an @ linkage as in starch cellulose contains a B 1-4 linkage.\nThis causes the polysaccharide to take on a step arrangement and not a linear one like in starch.\nEnzymes find it difficult to brake the B 1-4 linkage.
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Monosaccharide- \n\nMonosaccharides have single carbohydrate unit. They can have three or more carbon atoms. Classified as triose, tetrose, pentose, hexose ........ based on their carbon number.\nTriose-Glyceraldehyde\nTetrose- Erythrose\nPentose- Ribose, Ribulose\nHexose-Glucose, Fructose, Galactose, Mannose\n\nDisaccharide-\n\nTwo disaccharide loses a molecule of water to condense and form a disaccharide. \nExample- Sucrose, Celobiose\n\nPolysaccharide-\n\nCondensation polymer of monosaccharide units.\nExmp- Amylose, Cellulose, Glycogen
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Basically any chemical compound that ends in -ose is some type of sugar.\nThe ones I know right off the top of my head are:\nFructose\nSucrose\nGlucose\nLactose\nGlactose\nMaltose\nCellulose (although it is generally considered a type of fiber by most people it is actually a Polysaccharide, or chain of sugars)\nand Dextrose, Those are some of the more common sugars that I know just off hand, I know others by their chemical formulas but as there are basically an infinite range of different possible combinations and Isomers that listing every possible sugar would take forever (well maybe not forever, but I just dont feel like sitting here for a few months straight answering a single question).\nHope that helps.
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Complex, as all fruits are.  Simple carbohydrates are refined sugars and starches.  Complex carbohydrates are naturally occurring.
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sugar.. and sweet stuff.. mainly saccharides...
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coffee, sugar, palm oil, rubber, tea