Classify the following as a monosaccharide, disaccharide, or polysaccharide: glucose, sucrose, maltose, fructose, cellulose, lactose, glycogen, galactose, starch, and ribose.

Monosaccharides are often dubbed the building blocks of carbohydrates, as they are the simplest form of sugar and the most basic units of carbohydrates. Unlike other forms of carbohydrates, monosaccharides cannot be broken down into simpler sugars, which positions them as a fundamental source of energy that can be quickly absorbed by the body.

Examples of monosaccharides include glucose, fructose, galactose, and ribose. Glucose, in particular, is a primary energy source for most organisms and a critical component of the metabolism. Fructose, which is found in fruits, is another common monosaccharide and is often sweeter to the taste. Galactose is less commonly found in nature as a monosaccharide but is important as a component of lactose, the sugar found in milk. Ribose, which differs from the other monosaccharides by having five carbon atoms, plays a crucial role in forming the backbone of RNA, a molecule that is essential for coding, decoding, and expression of genes.

When two monosaccharides join together, they form a disaccharide. This process occurs through a dehydration reaction where a molecule of water is removed as a new bond forms. Disaccharides are slightly more complex forms of sugars and include sucrose, lactose, and maltose among their ranks.

Sucrose

Sucrose is one of the most well-known disaccharides, commonly called table sugar. It is composed of a glucose and a fructose molecule. Lactose, the sugar found in milk, is another prime example of a disaccharide; it's made from glucose and galactose.

Maltose

Maltose, or malt sugar, comprises two glucose molecules and is frequently produced during the breakdown of starch in the germination of grains. These sugars are still quite simple and therefore, quick to digest, serving as efficient energy sources.

Polysaccharides represent the most complex form of carbohydrates. These are long, often branched chains of monosaccharides linked together. Unlike the simple sugars, polysaccharides are often not sweet and are more inclined to serve structural and storage functions within organisms.

Common examples include cellulose, starch, and glycogen. Cellulose is a major structural component of plant cell walls and provides immense strength and rigidity to plants. In dietary terms, it's recognized as an important source of fiber. Starch is a storage polysaccharide in plants, serving as an energy reserve. When you eat starch-rich food, like potatoes, your body breaks down the starch back into glucose to use as fuel. Glycogen functions similarly in animals and humans but is more extensively branched than starch, allowing for quicker access to the glucose units when energy is needed quickly.