What Is The Biological Function Of Monosaccharides, Disaccharides, And Polysaccharides?

Monosaccharides are a basic form of carbohydrate. It is a basic sugar and it is very important for your body. They are the building blocks of all the other forms of chemicals that you mentioned. Monosaccharides are called glucose when it is dissolved into the blood stream. They are biologically important because they are basically what give you all your energy, so they are in simple terms your body’s fuel.

Disaccharides is a double molecule of monosaccharide that is broken down by the body into the simpler form of a monosaccharide. They are biologically important because again, they provide energy for the body to function and live off.

Polysaccharides are multiples of either monosaccharides or disaccharides that are joined together by lots of glycosidic bonds. They can be made up of the same or different types of saccharides. They are sometimes more commonly known as starch, and again these chains of molecules are broken down by the body to create energy and sustenance for itself. The more active throughout the day you are, the more of these are broken down for your body to use. 

Starch is found in foods such as potatoes, rice and pasta. Starch is a very important element for our body to function. As part of a balanced diet, you should eat at least one portion of starchy foods per day to ensure that your body has enough energy. There are, of course, other foods that can provide energy for your body, but these are often more fast burning energies.

Starch is a great energy source because it keeps releasing energy throughout the day. Another good source of starch is in whole grain foods, which release energy slowly throughout the day. It is important that you keep your energy levels up by eating regularly throughout the day.

Um, I just started Biology, and I'm only 11, so how am I supposed to answer that...
How about this.

There are three main types of sugars. They are monosaccharides, disaccharides, and polysaccharides. Each can be found in their own specific food item,, or just a thing. The sugar's job is to give you serotonin, a chemical in the brain that makes you happy, or just uplifts your mood. It also gives you an extra burst of energy if you eat to much of it, because your body cannot handle processing too much sugar, and especially if the form of sugar is in a complex form.

These carbohydrates consist of two monosaccharide molecules joined together by an oxygen atom (an ether functional group).

The joining of two glucose molecules produces maltose (malt sugar), found in sprouting grains and malt. It is used in formula for infant feeding as well as other beverages.
Sucrose (table sugar) is commercially the most important of the disaccharides. It is obtained in commercial quantities from sugar cane (cane sugar) and sugar beet (beet sugar).

The sweetness of all other sweetening agents is compared to the sweetness of sucrose, which is arbitrary given a value of 100 on the scale of relative sweetness.

Large amounts of sucrose are consumed all around the world, especially in countries such as the Sudan, Egypt and Libya to name a few. In these countries tea is taken frequently with plenty of sucrose. Many physicians believe that large amounts of sugar increase the risk of disease conditions including diabetes mellitus. Sucrose also causes dental caries, tooth decay.

On hydrolysis, in the presence of an enzyme (invertase or sucrase) , sucrose yields equal amounts of glucose and fructose. The mixture of glucose and fructose is called invert sugar.

Monosaccharides, Disaccharides and Polysaccharides are the basic units of carbohydrates.

Monosaccarides are colorless, water soluble and crystalline solids which consist of one sugar. They have a sweet taste. Glucose, fructose, lactose are important forms of Monosaccharides which are essential elements of our food. They are the building blocks of Disaccharides.

Disaccharides are a form of sugar or carbohydrate. It is composed of two monosaccharides. There are reducing disaccharides and non-reducing disaccharides. It is important part of our diet as it is found as milk sugar and cane sugar.

On the other hand, polysaccharides are complex in nature. They are polymers which are composed of many monosaccharides. They are insoluble in water and do not have a sweet taste. They are found in nature as starch and glycogen.

Carbohydrates are usually classified on the basis of their size as monosaccharides, disaccharides, oligosaccharides or polysaccharides. They may be classified on the basis of the number of carbon(c) atoms present in the molecule.

Polysaccharides consist of hundreds of monosaccharide molecules joined together by oxygen atoms. They are the most abundant carbohydrates.Polysaccharides, which consist of glucose molecules, are, perhaps, the most important. They are called glucosans.
Polysaccharides are most abundant in plants (where they form between 60% and 90% of their dry weight) in which they serve both as structural materials and as reserve food supplies.

One important property of biological significance is the type of linkage (alpha or beta) between repeating monosaccharides units in the polysaccharides. Those polysaccharides consisting of the alpha linked glucose molecules (starch) are much more digestible than those consisting of beta liked glucose molecules (cellulose). Animals that can digest cellulose, the ruminants (cows, goats, sheep) and the termites, contain microorganisms in their digestive tract, which are able to hydrolyze the cellulose to glucose for them. Since man and other animals (flesh-eaters) do not have such microorganisms, they cannot digest cellulose.

Monosaccharides are simple sugars like glucose.

Disaccharides are called complex sugars as each molecule is made up of simple sugars condensed together and have a more complex structure than monosaccharides. The common types of disaccharides are sucrose, lactose and maltose.

Polysaccharides are made up of many monosaccharides molecules joined together chemically, starch and glycogen are a few of them. They dissolved readily in water and are the basic forms of carbohydrates