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Classification on basis of behaviour upon hydrolysis

• Monosaccharides


• Oligosaccharides


• Polysaccharides

MOP

Classification on the basis of Reducing characters

Glucose and Fructose

GF

Structure of Glucose

A. Prolong heating with HI


B. Reaction with hydroxylamine


C. Oxidation


D. Acetylation


E. Oxidation