i need to know the names and structures of 30 naturally ocurring monosaccharides.?
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Good luck with finding that out, it sounds pretty tricky
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http://teacher2.smithtown.k12.ny.us/sgessler/icecream.htm\n\nhttp://food.oregonstate.edu/ref/sugar/se_paper.html\n\nhttp://www.reachoutmichigan.org/funexperiments/agesubject/lessons/other/una2.html\n\nhttp://www.sugars.com/facts.html
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Carbon containing compounds found in living organisms.  BTW, starches are just complex sugars.
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Hate to break it to you but fruit doesn't have a molecular structure. No more than an elephant or a house has a molecular structure. These things are complex muli-molecular constructs, not molecules.\n\nYou can certainly find out the molecular structure of fruit components. \n\n95% of most fruit is just water, H2O. That should be easy enough for you to find on the web.\n\nOf the remaining 5% around 60% will be cellulose. That is a fairly simple polysaccharide. And again the molecular structure is easy to find on the web now that you know the name.\n\nOf the 2% remaining 99% will be sugars. Primarily fructose in most cases but also glucose and a range of other di and monsaccharides. Once more, the molecular structuresof these substances have been well studied and are freely vailable on the web..\n\nOf the 0.01% left over 50% at least will be the lipids and liposaccharides of the cell walls. These vary considerably between fruit species. But once again there is welathof information on the web if you search for "cell membrane lipid structure" or similar and add the species name you are interested in.\n\nMost of the rest will be various enzymes and other proteins. These also vary with the fruit, but they have also  been extensively studied. Some, like papayin and those enzymes associated with the TCA cycle are easily found on the web.\n\nThe rest, less than 0.001 of most fruit, will be various vitamins (molecular structure widely and eaily available on the web) and the esters, ketones, terpenes, alcohols and so forth that produce the characterictic odour of the fruit. SOme of these have been widley studied, often by the food flavourings and cosmetics industries. \n\nYou should be able to find a lot of info by doing a search on those molecules + the species you are dealing with. I;ve oncluded a few example earches below. They readily return results like \n\n"Composed of one or more aromatic benzene rings with one or more hydroxyl groups (C-OH). This enormous class includes numerous plant compounds that are chemically distinct from terpenes. Although the essential oils are often classified as terpenes, many of these volatile chemicals are actually phenolic compounds, such as eucalyptol from (Eucalytus globulus), citronellal from (E. citriodora) and clove oil from Syzygium aromaticum."\n\nand \n""Bitter orange oil", expressed from the peel, is in demand for flavoring candy, ice cream, baked goods, gelatins and puddings, chewing gum, soft drinks, liqueurs and pharmaceutical products, especially if the water-or alcohol-insoluble terpenes and sesquiterpenes are removed. "\n\nThat sounds like the type of thing you want. It's quite easy to find if you know where to start.
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To know what carbohydrates are made up of, we must classify them first.\n1.Monosachharides-simple sugars like glucose constitute them, each glucose molecule binds with another one by glycosidic bonds to form glycosides.\n2.Disaccharides-eg, sucrose....composed of 2 monosaccharides\n3.Oligosachharides-eg. blood group antigens, composed of 2 to ten monosachharides\n4.Polysachharides-eg. glycogen-composed of more than 10 monosaccharides\nThey can also be classified as aldoses or ketoses, if the reactive group is CHO then its aldose, if C=O then ketoses.\nGlucose is aldose, Fructose is ketose.If u talk of starch, its a polysachharide constituting carbohydrates like amylose and amylopectin.So we have carbon, hydrogen and oxygen compounds involved.\nThat i think is enough about the structure of carbohydrates in context with biology, but do learn to draw the structures.\nIf they contain nitrogen, or aminio group then they are not carbohydrates, they are already derivatives of carbohydrates-glycoproteins, proteoglycans(mucopolysachharides; one example is glucosaminoglycans)
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Sucrose (C12H22O8) has 12 molucules of carbon. There are other sugars as well, but what we call sugar is usually sucrose.
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Monosaccharide- \n\nMonosaccharides have single carbohydrate unit. They can have three or more carbon atoms. Classified as triose, tetrose, pentose, hexose ........ based on their carbon number.\nTriose-Glyceraldehyde\nTetrose- Erythrose\nPentose- Ribose, Ribulose\nHexose-Glucose, Fructose, Galactose, Mannose\n\nDisaccharide-\n\nTwo disaccharide loses a molecule of water to condense and form a disaccharide. \nExample- Sucrose, Celobiose\n\nPolysaccharide-\n\nCondensation polymer of monosaccharide units.\nExmp- Amylose, Cellulose, Glycogen
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glucose, fructose, galactose are the most common.
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Try http://glycoscience.org first and get back with me. Its taken by many users around the world and does wonders whithout side effects. It's the best thing, i promise E-mail me after visiting the web site.  Its used for many purposes.
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Nonpolar bonds in sugars and starch
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go the government food puyramid website\nvery informational and useful
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http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm\n\nSimple web search
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polysaccharides?\nhttp://www.cellsalive.com/cells/cellwall.htm\n\ncellulose?\nhttp://www.usoe.k12.ut.us/curr/science/sciber00/7th/cells/sciber/cellwall.htm
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check it out:\n\nhttp://www.ayso46.org/carbs.htm
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Your body breaks down all sugars, from oligo(a lot)-saccharides(sugars) , to poly(many)saccharides(sugars), to di(two)saccharides(sugars), to mono(one)saccharides(sugars)- which it can use as fuel.
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I can not find any sources on the composition, but regarding your second question:\nA complex sugar is a polysaccharide (that is 100% right).  It is definitely not a mono or disaccharide.
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3, starch. Starch is a polysachride. If broken down, it will be simple sugars.