1. Carbohydrates – C, H, O Uses – sugars are for quick energy
- starches are for sustained energy
B) Structure and Types:
1. Monosaccharide – single sugar
Ex: glucose
2. Disaccharide – double sugar
Ex: sucrose (table sugar)

2. 3. Polysaccharide –many glucose molecules linked together by dehydration synthesis Ex: starch – 100 glucose (in plants) Ex: glycogen – “animal starch” - in human liver and muscles Ex: Cellulose – 3000 glucose - plant fibers in plant cell walls

3. Sugar vs. High Fructose Corn Syrup
1. Sugar cane is used to make sucrose (table sugar) it is imported and expensive.
2. Corn is used to make High Fructose Corn Syrup, it is domestic and cheaper.
To make HFCS:
Remove the starch from the corn
2. Add enzymes to the starch to break it down into fructose

4. HFCS is no worse than table sugar.
HFCS = 55% fructose, 45% glucose Sucrose = 50% fructose, 50% glucose Glucose and Fructose are isomers, they have the same formula: C6H12O6 but different structural forms