Which of the following type of carbohydrates has high molecular weight and is sparingly soluble in water?

Explanation

Monosaccharide: Monosaccharides are the simplest form of carbohydrates, and they cannot be hydrolyzed into smaller carbohydrates. They consist of a single sugar unit and have a relatively low molecular weight. Examples of monosaccharides include glucose, fructose, and galactose. Monosaccharides are usually highly soluble in water due to their small size and ability to form hydrogen bonds with water molecules. Oligosaccharides: Oligosaccharides are carbohydrates composed of a small number of monosaccharide units (typically 3 to 10 sugar units) linked together by glycosidic bonds. They have higher molecular weights than monosaccharides but are still relatively smaller than polysaccharides. Examples of oligosaccharides include raffinose and sucrose. Oligosaccharides can be soluble or sparingly soluble in water, depending on their size and structure. Disaccharides: Disaccharides are a type of oligosaccharide composed of two monosaccharide units linked together by a glycosidic bond. Examples of disaccharides include lactose, maltose, and sucrose. Disaccharides have higher molecular weights than monosaccharides but are still smaller than polysaccharides. They are usually soluble in water, with some exceptions like trehalose, which is less soluble. Polysaccharides: The correct option is polysaccharides. Polysaccharides are large carbohydrates composed of multiple monosaccharide units linked together by glycosidic bonds. They have very high molecular weights, making them much larger and more complex than monosaccharides, oligosaccharides, or disaccharides. Examples of polysaccharides include starch, glycogen, and cellulose. Due to their large size and complex structures, many polysaccharides are sparingly soluble or insoluble in water.In summary, option d) Polysaccharides is the correct option. Polysaccharides have high molecular weights and are sparingly soluble in water due to their large and complex structures. The other options (a) Monosaccharide, (b) Oligosaccharides, and (c) Disaccharides have lower molecular weights and are generally more soluble in water.