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Monosaccharides

Any of the class of sugars (e.g., glucose) that cannot be further hydrolyzed to give a simpler compound; colorless, water-soluble, and crystalline forms; provide chemical energy and act as building blocks for disaccharides and polysaccharides.
Molecular Weight (g/mol) 
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Quantity 
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Physical Form 
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Percent Purity 
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Boiling Point 
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