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Structural FeaturesOn the pages in this section we will look at the structures of several important carbohydrates including simple sugars (glucose and fructose), disaccharides (sucrose and maltose), and polysaccharides (starch and glycogen). We will also look at some the physical and chemical properties associated with molecular structure, such as optical activity, ring closure, and the ability to act as reducing sugars. The approach will be to first look at the structure of glucose. We will then look at how that structure results in the property we call optical activity. We will then look at how that structure allows for the intramolecular reaction of ring closure. Then we will look at how ring closure and opening is related to reducing sugars. After that we will consider the structures of some of the disaccharides and polysaccharides that can be made from glucose. Then we will study the structure of another important monosaccharide, fructose. We will then look at the structure of sucrose (table sugar), the disaccharide made from glucose and fructose.
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