Disaccharides

What is the chemical formula for disaccharides?

What is the type of linkage formed between two monosaccharide units in disaccharides?

Which disaccharide is formed by the partial hydrolysis of starch and glycogen?

How sweet is maltose compared to sucrose?

Why can't the human body directly metabolize disaccharides from the diet?

What is the enzyme that catalyzes the hydrolysis of maltose?

What type of glycosidic linkage is present in maltose?

What is the result of the hydrolysis of maltose in the body?

What is lactose also known as?

What is the sweetness ranking of lactose compared to sucrose?

What is the bond that joins the two monosaccharides in lactose?

What is the result of hydrolyzing sucrose in dilute acid or through the action of the enzyme sucrase?

What is the unique feature of the glycosidic linkage in sucrose?

What is the result of the recrystallization of sugar cane and sugar beets?

What is the term for the 1:1 mixture of glucose and fructose?

What type of sugar is sucrose?

Disaccharides are sugars composed of two monosaccharide units joined by a carbon–oxygen-carbon linkage (glycosidic linkage)
There are three common disaccharides: maltose, lactose, and sucrose
All three are white crystalline solids at room temperature and are soluble in water

Formed by the partial hydrolysis of starch and glycogen
Liberated by the action of malt (germinating barley) on starch, hence also known as malt sugar
About 30% as sweet as sucrose
Broken down into two glucose molecules by the enzyme maltase
α-1,4-glycosidic linkage between glucose molecules
Reducing sugar, with an anomeric carbon that can open to form an aldehyde group

Known as milk sugar, occurs in the milk of humans and other mammals
Reducing sugar composed of one molecule of D-galactose and one molecule of D-glucose
Joined by a β-1,4-glycosidic bond
Hydrolyzed by acid or the enzyme lactase to release galactose and glucose
About one-sixth as sweet as sucrose

Known as beet sugar, cane sugar, table sugar, or simply sugar
Obtained from sugar cane and sugar beets by evaporation and recrystallization
Unique among common disaccharides in having an α-1,β-2-glycosidic (head-to-head) linkage
Non-reducing sugar, with anomeric carbons of glucose and fructose tied up
Does not undergo reactions typical of aldehydes and ketones
Hydrolyzed by dilute acid or the enzyme sucrase to form an equimolar mixture of glucose and fructose, known as invert sugar