Talk:Monosaccharide

monosaccharide

What are the origins of this word?

Greek mono-, "one", and saccharide, "sugar" (literally "son of sugar" I guess...). —Keenan Pepper 08:49, 13 April 2006 (UTC)[reply]

Have added etymology note. Thanks for pointing out. Sign posts. Richard001 04:02, 19 August 2007 (UTC)[reply]

Reducing

Needs some info re them being reducing sugars and also something (at least a link) to/about Benedict's reagent --Bob - 21:36, 11 May 2008 (UTC)--

What about deoxy sugars?

Shouldn't the definition of monosaccharide also include the deoxy sugars, such as deoxyribose? Also, can we assume that "carbohydrate" is the same thing as "saccharide"? (In biochemistry they seem to be considered synonymous, but some non-bio chemists apparently consider formaldehyde and glycol aldehyde as "carbohydrates", while no one presumably would include them in the "saccharides". Also in food contexts "carbohydrate" means specifically digestible starches and sugars, excluding e.g. cellulse with is included in "fiber".). All the best, --Jorge Stolfi (talk) 00:00, 22 November 2009 (UTC)[reply]

sweet/unsweet

I noticed that the lead said some monosaccharides are sweet that implies that some exist salty bitter sour or umame is this really the case? or is the lead misleading?--209.181.16.93 (talk) 19:49, 25 March 2010 (UTC)[reply]