These often include fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs). The saccharides are divided into four chemical groups&colon; monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Disaccharides are one of the four chemical groupings of carbohydrates (monosaccharides, disaccharides, oligosaccharides, and polysaccharides). Carbohydrate macromolecules (polysaccharides) are formed from polymers of monosaccharides. Trisaccharides are oligosaccharides composed of three monosaccharides with two glycosidic bonds connecting them. Scientifically, "sugar" loosely refers to a number of carbohydrates, such as monosaccharides, disaccharides, or oligosaccharides. Corn syrup contains glucose, fructose (monosaccharides), and maltose (disaccharide). Carbohydrates range from simple monosaccharides (glucose, fructose, galactose) to complex polysaccharides (starch). It is a disaccharide, a molecule composed of two monosaccharides&colon; glucose and fructose. The carbohydrates are mainly made up of oligosaccharides which are short chains of monosaccharides. Glycans usually consist solely of O-glycosidic linkages of monosaccharides. Disaccharides like lactose or sucrose are cleaved into their two component monosaccharides. The anaerobic decay products of amino acids, monosaccharides, phenols and aldehydes combined to fulvic acids. The new molecule, consisting of two monosaccharides, is called a disaccharide. Most monosaccharides, such as fructose and galactose, can be converted to one of these intermediates.