(a) Polysaccharides: These are complex long chains of monosaccharides linked by glycosidic bonds e.g. starch, cellulose etc.
(b) Denatured protein: When native protein is subjected to physical change like change in temperature or change in pH, the hydrogen bonds are disturbed. Due to this, helix get uncoiled and protein loses its biological activity. This is called denaturation and protein is called denatured protein. e.g. coagulation of egg.
(c) Fibrous protein: When polypeptide chains run parallel and are held together by hydrogen and disulphide bonds are called fibrous proteins.
e.g. Keratin, myosin.