ABSTRACT
Carbohydrates constitute quantitatively a much smaller component of the tissue in animals than they do in plants. They are present, however, in all animal tissues and tissue fluids as free compounds (D-glucose and glycogen), as components of nucleic acids, nucleosides, some proteins, and lipids.1 For instance, D-glucose and its polymer glycogen, stored in liver and skeletal muscles, are the primary source of energy for organisms. Pentoses constitute cellular nucleic acids, which are involved in the transfer of genetic code and protein biosynthesis. Glycoproteins, with their oligosaccharide components, are essential components of cell membranes. Polymers of hexosoamines (proteoglycans) occur in connective tissues in which they function as intracellular cement substances or as lubricants in joint fluids. Conjugated glycolipid containing D-galactose is essential for the functioning of nerve tissue.
