00:01
Okay, in order to publish this question, we have to organize the following terms.
00:04
Okay, the terms that are given in the question.
00:06
Let's organize them like this.
00:09
If i state here, sugars, here proteins, you're going to have fats.
00:26
And here we're going to have monomer, polymer, and the type of linkage.
00:39
Okay, and the following words from the word bank is this table.
00:53
So remember the monomer is a more basic unit of this macromolecules.
01:01
A polymer is the most complex form of these macumolecules.
01:05
It's the linkage that are going to bind these molecules.
01:10
So let's answer this by completing monosaccharize.
01:13
Monosaccharides are particularly the most basic forms of sugars.
01:19
Okay, for example, the example of monosaccharides are glucose, galactose, and fructose.
01:29
These are the most basic forms of carbohydrates.
01:32
You cannot bring down like into smaller, there are, there are smaller carbohydrates than glucose, galactose, and fructics.
01:42
The polymer of sugars are going to be called polysaccharides, okay? for example, we're going to have glycogen or cellulose or starch.
01:57
And the type of linkage in carbohydrates or in sugars are going to be this.
02:05
Where it is, some of these words here are not going to great, okay? for example, here it says polymaccharide when it is polysaccharides.
02:15
So this is the correct word here in the type of linkage of sugars is glycosidic bonds...