Monosaccharides are classified into aldoses (containing an aldehyde group) and ketoses (containing a keto group). Aldoses have an aldehyde group, while ketoses have a keto group.

Glucose is found freely in nature and in combined forms. It is present in sweet fruits, honey, and ripe grapes, where it occurs in large amounts.

Monosaccharides are classified into aldoses (containing an aldehyde group) and ketoses (containing a keto group). The nomenclature reflects the presence of these functional groups, with aldoses having an aldehyde and ketoses having a keto group.

Reducing sugars are those that can reduce Fehling’s solution and Tollens’ reagent. All monosaccharides, whether aldose or ketose, are considered reducing sugars.

Polysaccharides, such as starch, cellulose, and glycogen, yield numerous monosaccharide units upon hydrolysis. They are non-sweet in taste and often referred to as non-sugars, playing essential roles in structural and storage functions.