monosaccharides within them are linked by a glycosidic bond (or glycosidic linkage), the position of which may be designated α- or β- or a combination of the two (α-,β-). Glycosidic bonds are cleaved by enzymes known as glycosidases. The three major disaccharides are sucrose, lactose,...
Monosaccharides may link together to form polysaccharides by forming which type of bond? a. hydrogen b. peptide c. ionic d. glycosidic Why is it necessary for polysaccharides, such as starch or cellulose, to be digested outside of the cell even though disaccharides, such as ...
However, most lactose in breast milk is synthesized from galactose taken up from the blood, and only 35±6% is made from galactose from de novo synthesis.Glycerol also contributes some to the mammary galactose production. Metabolism showMetabolism of common monosaccharides and some biochemical ...
glucose c. lactose d. sucrose e. none of the aboveWhich of these properties is true for starch but not for cellulose? Choose all that apply. a. It is a long chain of glucose molecules. b. Monosaccharide units are c...
<p><strong>Step-by-Step Solution:</strong></p><p>1. <strong>Definition of Disaccharides:</strong> Disaccharides are a class of carbohydrates formed by the combination of two monosaccharide units. They are classified as simple sugars and are characteri
is formed when two monosaccharides (simple sugars) undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides are soluble in water. Three common monosaccharides are sucrose, lactose and maltose....
The glycosidic bond can connect different types of carbohydrates, such as monosaccharides (simple sugars) to form disaccharides (like sucrose or lactose) or polysaccharides (like starch or cellulose). 4. Importance of Glycosidic Linkage: Glycosidic linkages are crucial for the structure and function ...
Simple carbohydrates are smaller molecules of sugar unlike the long chains in starch. For example the individual sugars themselves – glucose, fructose and galactose ( monosaccharides ), or two sugars bonded together ( disaccharides ). They are digested quickly because the individual sugars are ready...
All carbohydrates are absorbed in the form of monosaccharides. The small intestine is highly efficient at this, absorbing monosaccharides at an estimated rate
Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the simplest form of sugar and the most basic units (monomers) of carbohydrates. The general formula is CnH2nOn, or [Cn(H2O)n] or { CH2O}n albeit not all molecules fitting this formula (e.g. ...