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[mon-uh-sak-uh-rahyd, -er-id] /ˌmɒn əˈsæk əˌraɪd, -ər ɪd/

noun, Chemistry.
a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides.
/ˌmɒnəʊˈsækəˌraɪd; -rɪd/
a simple sugar, such as glucose or fructose, that does not hydrolyse to yield other sugars

monosaccharide mon·o·sac·cha·ride (mŏn’ə-sāk’ə-rīd’, -rĭd)
A carbohydrate that cannot be decomposed to a simpler carbohydrate by hydrolysis, especially one of the hexoses. Also called simple sugar.
Any of a class of carbohydrates that cannot be broken down to simpler sugars by hydrolysis and that constitute the building blocks of oligosaccharides and polysaccharides. Monosaccharides consist of at least three carbon atoms, one of which is attached to an oxygen atom to form an aldehyde group (CHO) or a ketone, and the others of which are each attached to a hydroxyl group (OH). Monosaccharides can occur as chains or rings. Fructose, glucose, and ribose are monosaccharides. Also called simple sugar. Compare oligosaccharide, polysaccharide. See more at aldose, ketose.


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