monosacchariden.
/ˌmɒnə(ʊ)ˈsakərʌɪd/, U.S. /ˌmɑnəˈsækəˌraɪd/ Biochemistry.
A sugar which cannot be hydrolysed to give simpler sugars.
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monose1892
monosaccharide1895
monosaccharose1902
1895 Jrnl. Chem. Soc. 68 322 It appears probable that the fermentation of the polysaccharides by saccharomycetes is preceded by their conversion into monosaccharides through the agency of enzymes.
1902 Encycl. Brit. XXXI. 723/2 The simplest carbohydrates constitute the group of monosaccharids, of which dextrose..is the most important.
1934 C. C. Steele Introd. Plant Biochem. iii. viii. 67 The monosaccharides are subdivided into C6-sugars or hexoses, and C5-sugars or pentoses.
1968 Punch 11 Sept. 356/3 ‘Oh, ah,’ said Walter Gabriel, ‘especially considering that, at the same time, she'm also producing monosaccharides, trisaccharides, and a whole perishing range of they oligosaccharides.’
1972 Sci. Amer. Oct. 71/1 Lactose is a disaccharide composed of the monosaccharides glucose and galactose.
1993 Dog World Oct. 40/3 Most carbohydrates are chains of monosaccharides and the body has enzymes which break these chains into their simpler components.
This entry has been updated (OED Third Edition, December 2002; most recently modified version published online March 2022).
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n.1895