What's the difference between "dry" carbohydrates and "wet" carbohydrates?
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Wet carbs are fruits and veggies containing lots of water.  \nDry carbs are obviously bread, rice, potatoes, pasta, beans, cereal etc.
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Carbohydartes are made of carbon hence the formula C6H12O6 in short these carb are just sugars which are used in making ATP in your cells to provide energy for your body to work. ATP is made in glycoysis, krebs cycle, and ETC transport in your body
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basicaly carbohydrate is struturally divided into two form which are 1 monosaccharides e.g glucose. and 2 disaccharides e.g sucrose. \n STRUTURAL FORMULAR FOR MONOSACCHARIDES E.G GLUCOSE IS\n                                            H                       \n                                                                 \n                                            C=O                       \n                                                                              \n                                            C\n                                             \n                                      H---C---OH\n                                             \n                                   HO---C---H\n                                             \n                                     H ---C---OH\n                                                  \n                                     H----C---OH\n                                               \n                                              CH2OH\n                                               \nALL THE CARBON( C) ARE ON A SRAIGHT LINE.
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beaver is right. a side point seeing as how it looks like a chemistry class question....\n CARBO HYDRATE contains C H O in a 1:2:1 ratio.
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I'm a writer for various fitness publications and here's one I wrote on the subject of carbohydrates that should help you a great deal to understanding this confusing subject:\n\nhttp://www.truthaboutabs.com/glycemic-index-carbohydrates.html\n\nAlso, here's some of the healthiest foods on the planet listed in this other article I wrote:\n\nhttp://www.truthaboutabs.com/hard-body-nutrition.html\n\nBest wishes
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A calorie is the quantity of thermal energy required to raise one gram of water 1°C at 15°C.\n\nCarbohydrates have 4 calories per gram. Proteins have 4 calories per gram. Alcohol has 7 calories per gram. Fat has 9 calories per gram. Knowing this, you just add up the calories to get the total amount in an item of food/drink.
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each gram of fat is about 9 Calories, while each gram of Carbohydrate or Protein is 4 Calories.
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Detects carbohydrates
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CARBOHYDRATES IS A GAS THAT IS IN THE ATMOSPHERE THAT REALLY IS A POLLUTION BUT THE OTHER PART OF THIS QUESTION YOU GONE HAVE TO FIND OUT FROM YO FRIEND OR SOMTIN
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The difference between fructose and glucose is that the aldehyde (the lone oxygen) is attached to the end carbon in glucose but on the second carbon in fructose.
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It is the type of carb,  not how many.  Stay away from starches, white sugar and white flour.
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It is the total amount of calories provided by all Carbohydrate sources divided by the total calories for the serving, expressed as a percent of the whole.\nIt is a rough guide to where the calories come from. It is not important by itself but can be used to make food choices.\nLook at this article on reading food labels.
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It depends largely on the environemnt. Lipids are better storage media in hypotonic or isotonic conditons because they have no osmotic effect. In hypertonic or just plain dry conditions starches and sugars are beneficial because they aborb and retain water.
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Glycogen is the polysaccharide which your body produces in responce to high blood glucose levels.  It is starch like in that both glycogen and starch are carbohydrate polymers. Glycogen is produced from glucose in a process known as glycogenesis which is often triggered by the concentration of insulin in the blood plasma.\n\nNote: Glucose it's self is not starch like, starch is a polymer of glucose.  Glucose is starch like in the same way a brick is house like.
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I don't know which is healthier because it's possible that both forms have additives such as vitamins, but I prefer pure with no added sugar - very natural.
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Fructose and glucose are different in many ways.  The chemical formula only shows the elemental composition.   Even glucose has 8 different steric isomers.  \n\nGlucose is an aldohexose and fructose is a ketohexose.  In the early days, glucose was called dextrose because it rotated plane polarized light to the right and fructose was called levulose because it rotated plane polarized light to the left.\n\nFructose is significantly sweeter tasting than glucose and less quantity is required to reach the same sweetness level.\n\nFructose and glucose are metabolized differently.  Fructose enters more directly into glycolysis as fructos-6-phosphate and has little effect on insulin levels.\n\nOddly both fructose and glucose will give the same product when reacted with an excess of phenylhydrazine.
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What level are you and how much information do you want? That question is like asking explain Biochemistry?\n\nAlright the basics: Carbohydrates are made up of sugar molecules they can be one sugar molecule or many in a chain. The simplified answer on their main function is that serve as an energy source, they can be stored in long chains (glycogen, or starch in plants) in the short term and then broken down into smaller sugars and eventually carbon dioxide and water releasing energy.\n\nFats, also called lipids are long carbon chains and are mainly used in cell membranes and as a long term energy store. Look up lipids and triglycerides for more information.\n\nProteins are made up of chains of amino acids which fold into different shapes relating to their functions. Proteins are used as catalysts (called enzymes) and are involved in most of the chemical reactions that occur in the cells. Try looking up enzymes for more information. There are also proteins with different roles in maintaining structure or sending signals around the body.