Ans. The macromolecules known as carbohydrates are polyhydroxy ketones or aldehydes. The general formula is C(HO).

Monosaccharides which rotate the plane polarized light clockwise are called dextrorotatory sugars or dextrose sugars e.g. Glucose, galactose and mannose

The bond created by removing the proton (H⁺) from one amino acid NH₂ group and the hydroxyl (OH^–) group from the carboxyl (COOH) group of another amino acid is called a peptide bond.
Peptide linkage holds two amino acids together in proteins.

Plants produce carbohydrates through the photosynthesis process from carbon dioxide and water in the presence of sunlight and the chlorophyll pigment, which is green.

The units used to classify carbohydrates are used. They are divided into the following categories:

Monosaccharides

Oligosaccharides

Polysaccharides

The simplest sugars that cannot be hydrolyzed are monosaccharides. They are categorised as trioses, tetroses, pentoses, hexoses, and other compounds depending on how many carbon atoms there are in each of their molecules.

Fructose has an open chain structure with the general formula CeHO, whereas glucose is a pentahydroxy aldehyde.

White crystalline crystals are what monosaccharides are. They taste sweet and are soluble in water. They are not hydrolyzable. They are known as reducing sugars because of their decreasing tendency.

On hydrolysis, oligosaccharides yield 2 to 9 units of monosaccharides. Accordingly, they are categorised as disaccharides, trisaccharides, tetrasaccharides, etc. based on how many units they produce after hydrolysis. The most significant oligosaccharides are sucrose-like disaccharides.