Carbohydrate
[kɑːbə'haɪdreɪt] or [,kɑrbo'haɪdret]
Definition
(noun.) an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain.
Typed by Jed--From WordNet
Definition
(n.) One of a group of compounds including the sugars, starches, and gums, which contain six (or some multiple of six) carbon atoms, united with a variable number of hydrogen and oxygen atoms, but with the two latter always in proportion as to form water; as dextrose, C6H12O6.
Edited by Christine
Examples
- The substances of the second group are valuable because of the sugar they contain; sugar contains the maximum amount of carbohydrate. Bertha M. Clark. General Science.
- Broadly speaking, plants furnish the carbohydrates, that is, starch and sugar; animals furnish the fats and proteids. Bertha M. Clark. General Science.
- The peanut, for example, contains 43% of fat, 30% of proteids, and only 17% of carbohydrates; the Brazil nut has 65% of fat, 17% of proteids, and only 9% of carbohydrates. Bertha M. Clark. General Science.
- On the other hand, they are worthless for cell growth and repair, and if we limited our diet to carbohydrates, we should be like a man who had fuel but no engine capable of using it. Bertha M. Clark. General Science.
- This class of foods contains carbon, oxygen, and hydrogen, and in addition, two substances not found in carbohydrates or fats--namely, sulphur and nitrogen. Bertha M. Clark. General Science.
- When we test fats for fuel values by means of a calorimeter (Fig. 26), we find that they yield twice as much heat as the carbohydrates, but that they burn out more quickly. Bertha M. Clark. General Science.
- Corn, wheat, rye, in fact all cereals and grains, potatoes, and most vegetables are rich in carbohydrates; as are also sugar, molasses, honey, and maple sirup. Bertha M. Clark. General Science.
- Most of our carbohydrates are of plant origin, being found in vegetables, fruits, cereals, and sirups. Bertha M. Clark. General Science.
Inputed by Jarvis