Carbohydrate polymers are called polysaccharides, which are large, complex molecules composed of long chains of monosaccharide units bonded together. Polysaccharides play varied roles in living organisms, including structural support (e.g., cellulose in plants), energy storage (e.g., starch in plants and glycogen in animals), and as components of cell surfaces influencing cell recognition and signaling (e.g., glycoproteins). The bond that links the monosaccharide units is known as a glycosidic bond. Polysaccharides are categorized based on their structure and function and include both linear and branched forms. Unlike simple carbohydrates (sugars), polysaccharides are not sweet-tasting and are not soluble in water. Due to their complexity, they are digested more slowly, providing more sustained energy and influencing blood sugar levels less dramatically than simple carbohydrates. Their diverse functions and types highlight the importance of polysaccharides in both nutrition and the metabolic processes of living organisms.

Carbohydrate polymers, commonly known as polysaccharides, are large, complex molecules composed of long chains of monosaccharide units joined together by glycosidic bonds. These polymers play crucial roles in both biological processes and industrial applications. In living organisms, they serve as structural components (e.g., cellulose in plants, chitin in insects), energy storage mechanisms (e.g., starch in plants, glycogen in animals), and participate in cell recognition and signaling. From an industrial perspective, carbohydrate polymers such as cellulose and starch are used in a vast array of products, ranging from paper and textiles to biofuels and biodegradable plastics, owing to their renewable nature and biocompatibility. The diversity in structure and function of carbohydrate polymers arises from the variability in their monosaccharide composition, the length of their chains, and the type of glycosidic linkages, making them a versatile and indispensable class of biological macromolecules.

The outer coating of a green coffee bean is known as the parchment or the pericarp, which encloses the raw, unroasted bean. This layer is a thin but dense husk that protects the bean from physical damage and pests. During the coffee preparation process, after the coffee cherries are picked and before the beans are roasted, they undergo a drying and milling process where this outer layer is removed. This parchment layer is crucial for the initial stages of the bean's life, acting as a protective shell that maintains the bean's freshness and quality until it's ready for roasting. The removal of this layer is a carefully managed process, as it can impact the bean's flavor profile and quality.