what is polysaccharids?
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http://www.google.com/search?btnI=I%27m+Feeling+Lucky&q=polysaccharide+wiki\n\nIt's a complex sugar
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glycogen, a polymer of glucose.
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Amylase is an enzyme, that is, it is a catalist for the reaction (eases and accelerates it) but does not participate in the reaction itself. Starch is a polysaccharide formed by molecules of glucose, and what happens is that starch breaks down, i.e. the bonds between these glucose molecules are hydrolized (destroyed by addition of water, H2O), resulting in smaller polysaccharids (maltose), disaccharids and eventually single glucoses (monosaccharides). This reaction releases energy, the energy that was previously stored in those chemical bonds during the synthesis of starch; thus, it's exergonic (in fact all breakdown reactions - catabolism- are exergonic/exothermic).
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Guar gum is a polysacharide (a long chain made of sugars) made of the sugars galactose and mannose.\n\nSome other familiar polysacharides are starch and cellulose, which are made of long chains of the sugar glucose.\n\nGuar gum comes from the endosperm of the seed of the legume plant Cyamopsis tetragonolobus. Cyamopsis tetragonolobus is an annual plant, grown in arid regions of India as a food crop for animals.
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That would be cellulose, which is a polymer of glucose that has beta-linkages that cause the chain to be straight and unbranched. (Starch is basically a glucose polymer with alpha linkages, and it and glycogen are often branched.)
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Polymer is a term used to describe a very long molecule consisting of structural units and repeating units connected by covalent chemical bonds. The term is derived from the Greek words: polys meaning many, and meros meaning parts [1]. The key feature that distinguishes polymers from other molecules is the repetition of many identical, similar, or complementary molecular subunits in these chains. These subunits, the monomers, are small molecules of low to moderate molecular weight, and are linked to each other during a chemical reaction called polymerization\n\nEpoxy:\n\nEpoxy or polyepoxide is a thermosetting epoxide polymer that cures (polymerizes and crosslinks) when mixed with a catalyzing agent or "hardener". Most common epoxy resins are produced from a reaction between epichlorohydrin and bisphenol-A.
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Complex, as all fruits are.  Simple carbohydrates are refined sugars and starches.  Complex carbohydrates are naturally occurring.
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A chemical reaction that takes place in a plant (with the aid of sun light) to create glucose, which is a type of sugar.\n\nWater + Carbon dioxide > Glucose + oxygen\n\nhttp://www.scienceaid.co.uk/plantnutrition.html
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A complex insoluble carbohydrate, consisting of various proportions of two glucose polymers, amylose and amylopectin; the chief food storage substance of plants, which is composed of several hundred hexose sugar units and which easily breaks down on hydrolysis into these separate units.
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The term is polymerization.  This can refer to the making of polysaccharides from simple sugars as mentioned above.  It can also mean the making of DNA or RNA from single nucleotides, the making of protein peptides from singel amino acids, or the making of polymer plastics from smaller maolecules.  The idea is that several monomers (free units that have a joining point at each end) can link together like a chain making a polymer.  There are more examples than the four here, but those four are the most common.
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Vegetables contain all of these organic compounds in differing amounts.  Carbohydrates as both sugars and copious amounts of cellulose.  Proteins in the cells, but not generally as large structual components (obviously no huge protein sinks like muscles.)  Lipids as cell membranes etc....  All living things have nucleic acids, even viruses.
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http://en.wikipedia.org/wiki/Disaccharide\n\nI came up with this.
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# Large molecules in biological systems namely proteins, nucleic acids, and polysaccharides.\nwww.whatislife.com/glossary.htm\n\n# large single chemical entities such as pieces of DNA or RNA.\nwww.biologylessons.sdsu.edu/classes/lab3/glossary.html\n\n# A macromolecule is a molecule of high relative molecular mass, the structure of which essentially comprises the multiple repetition of units derived, actually or conceptually, from molecules of low relative molecular mass.\nen.wikipedia.org/wiki/Macromolecule\n\nA macromolecule is a molecule with a large molecular mass, but generally the use of the term is restricted to polymers and molecules which structurally include polymers. [1]\n\nMany examples come from biology and in particular biochemistry. These include proteins, starches, lipids and nucleic acids (such as DNA), which are sometimes called "biomacromolecules" or biopolymers. Synthetic examples include plastics. The integral domains of crystals and metals, while composed of very large numbers of atoms joined by molecule-like bonds, are rarely referred to as "macromolecules."\n\nThe term macromolecule is also sometimes used to refer to aggregates of two or more macromolecules held together by intermolecular forces rather than by chemical "bonds". This usage is common in particular when the individual macromolecules involved aggregate or "assemble" spontaneously and rarely exist in isolation. Such an aggregate is more properly called a macromolecular complex. In such a context, individual macromolecules are often referred to as subunits (see e.g. protein subunit).\n\nSubstances that are composed of macromolecules often have unusual physical properties. The properties of liquid crystals and such elastomers as rubber are examples. Although too small to see, individual pieces of DNA in solution can be broken in two simply by suctioning the solution through an ordinary straw. This is not true of smaller molecules. The 1964 edition of Linus Pauling's College Chemistry asserted that DNA in nature is never longer than about 5000 base pairs. This is because biochemists were inadvertently and with perfect consistency breaking their samples into pieces. In fact, the DNA of chromosomes can be tens of millions of base pairs long.\n\nAnother common macromolecular property that does not characterize smaller molecules is the need for assistance in dissolving into solution. Many require salts or particular ions to dissolve in water. Proteins will denature if the solute concentration of their solution is too high or too low.
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Hope this information is helpful.\nThe starting material is shells from crustaceans such as shrimp and crabs. Vanson , a Redmond, Wash., company buys, shells and dries, deproteinizes, and demineralizes them, leaving a compound known as : CHITIN : or poly N-acetylglucosamine. The chitin is then deacylated to yield chitosan, or polyglucosamine, a compound formulated into a number of popular weight-loss products because of its ability to bind fats and oils. The Pfanstiehl company depolymerizes chitin and then deacetylates it to yield glucosamine.
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Plants store food as starch, sugar, glucose, and sometimes protien (as in pulses). And that is what we eat as fruits etc.
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thats not true. there is also deoxyribose (sugar) in the backbone. thats why its called a sugar phosphate backbone
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ATP maybe.\nGlucose if not.