Know the difference between monosaccharides, disaccharides and polysaccharides.

Know the structure of the hexose glucose (alpha and beta) and the pentose ribose.

Understand how monosaccharides (glucose, fructose, galactose) join to form disaccharides (sucrose, lactose and maltose) and polysaccharides (starch formed from amylose and amylopectin; glycogen) through condensation reactions forming glycosidic bonds, and how these can be split through hydrolysis reactions.

Understand how the structure of glucose, starch, glycogen and cellulose relates to their function.