the formula of glucose and fructose is same then why are they not called by the same name?
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I'm going off memory here so be sure to check this.  I think the formula is the same, but the structure may be different.  Just trying to point you in the right direction.
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No, NaCl is salt, an inorganic substances. Carbohydrate is sugar, an organic substance with empirical formular of (C6H12N6)n.
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Glycolysis, Glucose is imported into a cell and undergoes several structural changes before it becomes pyruvate which is the actual chemical we respire.\n\nGlucose-glucose6phosphate-fructose6phosphate-fructose 1,6 bisphosphate-2 x pyruvates
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C6H12O6 represents Glucose and Fructose. Go to http://images.google.com/images?q=Glucose%20structure
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http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm\n\nSimple web search
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I think (only think) it's because pyruvate (a product of glycolysis) is able to cross the internal membrane thus allowing ATP production with carbon dioxide as a by-product, whilst glucose is unable to do so.\nI would read my two references to check.\nGood luck.
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Fructose is a ketose. Glucose is an aldose. A ketose is C double bonded to an Oxygen atom) and other two substituents. If you look at the structures of glucose and fructose, you can notice this difference very easily.  An aldose is a compound with a CHO functional group (C double bonded to Oxygen and then single bonded to Hydrogen).
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table sugar is sucrose, a disaccharide: it contains one fructose unit and one glucose unit.
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glucose, fructose, galactose are the most common.
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they don't add up because of complex carbohydrates (Polysaccharides), on some labels you might notice "Other Carbohydrates" and that usually is complex carbohydrates.
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Actually, Meg, there are several different forms of "sugar", so you'd need to be a bit more specific.\n\nGranulated sugar that you buy in the store is processed cane sugar, properly named sucrose -- C12H22O11.  It has a molecular weight of 342.30 grams/mole, a melting point of 185-186 °C, and decomposes before boiling.  The density is 1.5805 grams/cm3.\n\nSeveral other forms of sugars are well known -- glucose, fructose, galactose, hexose, mannose, etc -- all in the larger family of carbohydrates.  You can find out more here:\n\nhttp://en.wikipedia.org/wiki/Carbohydrate
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Carbohydrates are sugar polymers or sugar molecules.\n\nThere are two major kinds of sugar polymers, starch (called carbohydrates in dietary context) and cellulose (called fibre in that context). However, the term carbohydrates includes all sugars, too.\n\nThe body breaks down the more complex carbohydrates into sugars which can be transported to the cells or to the liver for storage. In the liver, the sugars will be combined to form starch, which in turn will be broken down again when the body requires more energy than blood sugar levels can provide.
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Sugar is a hydrated Crystal, when you add water. Don't know the formula though. There are many, many others just add water.
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Structure and Function of Macromolecules\n\n \nOrganic molecules that weigh more than 100,000 Dalton's are referred to as macromolecules.\n \nThese macromolecules are constructed of smaller units called polymers. These polymers are subdivided into their basic units called monomers.\n \nPolymers account for the molecular uniqueness of organisms. Twenty amino acids are responsible for all forms of life. These amino acids form every conceivable protein known to man.\n \nMaking and breaking of polymers:\n \nDehydration synthesis: is an anabolic process by which two molecules are chemically bonded through the use of enzymes and a loss of water. Example: glucose + glucose = maltose + water.\n \nHydrolysis: is a catabolic process by which the bond between monomers are broken by the enzyme and the addition of water. Example: Sucrose + water = glucose + fructose.\n \nCarbohydrates: 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 \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 \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.\n \nLipids: A group of polymers that have one characteristic in common, they do not mix with water. They are hydrophobic. Some important groups are fats, phospholipids, and steroids.\n \nFats: are large molecules composed of 2 types of monomers, glycerol ( an alcohol containing 3 carbons) and 3 fatty acid molecules. The bond connecting the glycerol and fatty acids in the fat molecule is called an ester bond. There are two types of fatty acids: saturated and unsaturated. The saturated fatty acids do not contain any double bonds between the carbons, while the unsaturated fatty acids contain one or more double bonds between the carbons. These double bonds cut down on the number of hydrogen atoms that can be attached to the carbon in the molecule. This causes the molecule to bend or kink at each of the double bond sites.\n  \nCharacteristics of Fats:\n \nSaturatedUnsaturated\n1. solid at room temperature\n\n1. liquid at room temperature\n\n2. found mostly in animals\n\n2. found mostly in plants\n\n3. no double bonds between carbons\n\n3. double bonds found between carbons\n\n \n\n \nFunction of fats: acts as insulation in higher vertebrates, serves as an energy storage source 1g.=9 Kcal of energy, and shock absorber for internal organs.\n \nPhospholipids: structurally related to fats but contain 2 fatty acids and one molecule of phosphate. These molecules are fo
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Two per molecule of glucose
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Glucose, Fructose, Maltose
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Carbohydrates are classified by their number of sugar units: monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), oligosaccharides, and polysaccharides (such as starch, glycogen, and cellulose).