Carbohydrate vs. Polysaccharide — What's the Difference?

A carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n (where m may or may not be different from n). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g.

Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrate found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages.

Any of a group of organic compounds, including sugars, starches, celluloses, and gums, that contain only carbon, hydrogen, and oxygen and that originate chiefly as products of photosynthesis. Carbohydrates serve as a major energy source for living things.

A carbohydrate (e.g. starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.

A food, such as bread, rice, or potatoes, that is composed largely of these substances.

Any of a class of carbohydrates, such as starch and cellulose, consisting of a number of monosaccharides joined by glycosidic bonds.

A sugar, starch, or cellulose that is a food source of energy for an animal or plant.

(carbohydrate) A polymer made of many saccharide units linked by glycosidic bonds.

Any food rich in starch or other carbohydrates.

Any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules

One of a group of compounds including the sugars, starches, and gums, which contain six (or some multiple of six) carbon atoms, united with a variable number of hydrogen and oxygen atoms, but with the two latter always in proportion as to form water; as dextrose, C6H12O6.

An essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain