7. Like all polyfunctional organic compounds, the carbohydrates are water soluble (unless very large) and ether insoluble. Thus, they are easily distinguished from lipids, for example, which are ether soluble and water insoluble. a. Explain the molecular interactions making most mono and di-saccharides water soluble. b. Explain why sugar polymers such as starch and dextrin are much less water soluble.