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- https://chem.libretexts.org/Courses/Smith_College/Organic_Chemistry_(LibreTexts)/25%3A_Biomolecules-_Carbohydrates/25.09%3A_DisaccharidesInfants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% o...Infants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% of the world’s adult population has some deficiency in its production. Because this glycosidic linkage is formed by the OH group on the anomeric carbon of α-D-glucose and the OH group on the anomeric carbon of β-D-fructose, it ties up the anomeric carbons of both glucose and fructose.
- https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Organic_Chemistry_III_(Morsch_et_al.)/25%3A_Carbohydrates/25.08%3A_DisaccharidesInfants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% o...Infants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% of the world’s adult population has some deficiency in its production. Because this glycosidic linkage is formed by the OH group on the anomeric carbon of α-D-glucose and the OH group on the anomeric carbon of β-D-fructose, it ties up the anomeric carbons of both glucose and fructose.
- https://chem.libretexts.org/Workbench/LCDS_Organic_Chemistry_OER_Textbook_-_Todd_Trout/25%3A_Biomolecules-_Carbohydrates/25.09%3A_DisaccharidesA glycosidic bond between C1 of the first sugar and the –OH at C4 of the second sugar is particularly common. This 1 : 1 mixture of glucose and fructose is often referred to as invert sugar because th...A glycosidic bond between C1 of the first sugar and the –OH at C4 of the second sugar is particularly common. This 1 : 1 mixture of glucose and fructose is often referred to as invert sugar because the sign of optical rotation changes, or inverts, during the hydrolysis of sucrose ([α] D = +66.5) to a glucose/ fructose mixture ([α] D = –22.0). This can happen only if the two sugars are joined by a glycoside link between the anomeric carbons of both sugars—C1 of glucose and C2 of fructose.
- https://chem.libretexts.org/Courses/Martin_Luther_College/Organic_Chemistry_-_MLC/05%3A_Biomolecules/5.01%3A_Biomolecules-_Carbohydrates/5.1.09%3A_DisaccharidesInfants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% o...Infants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% of the world’s adult population has some deficiency in its production. Because this glycosidic linkage is formed by the OH group on the anomeric carbon of α-D-glucose and the OH group on the anomeric carbon of β-D-fructose, it ties up the anomeric carbons of both glucose and fructose.
- https://chem.libretexts.org/Workbench/Pick_Your_Poison%3A_Introduction_to_Materials_Toxicology/24%3A_Biomolecules_-_Carbohydrates/24.09%3A_DisaccharidesDisaccharides are sugars made up of two monosaccharide units linked by a glycosidic bond. Key examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two glucose uni...Disaccharides are sugars made up of two monosaccharide units linked by a glycosidic bond. Key examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two glucose units). They play essential roles in energy storage and metabolism. Disaccharides undergo hydrolysis to break into their monosaccharide components.
- https://chem.libretexts.org/Courses/University_of_North_Carolina_Charlotte/CHEM_2141%3A__Survey_of_Physical_Chemistry/08%3A_Optional-_Special_topics/8.01%3A_Chemistry_of_Cooking_(Rodriguez-Velazquez)/8.1.04%3A_Sugar/8.1.4.05%3A_HoneyHoney is a natural food, essentially an invert sugar. Bees gather nectar and, through the enzyme invertase, change it into honey. Honey varies in composition and flavor depending on the source of the ...Honey is a natural food, essentially an invert sugar. Bees gather nectar and, through the enzyme invertase, change it into honey. Honey varies in composition and flavor depending on the source of the nectar. The average composition of honey is about 40% levulose, 35% dextrose, and 15% water, with the remainder being ash, waxes, and gum.
- https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Organic_Chemistry_(Morsch_et_al.)/25%3A_Biomolecules-_Carbohydrates/25.08%3A_DisaccharidesInfants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% o...Infants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% of the world’s adult population has some deficiency in its production. Because this glycosidic linkage is formed by the OH group on the anomeric carbon of α-D-glucose and the OH group on the anomeric carbon of β-D-fructose, it ties up the anomeric carbons of both glucose and fructose.
- https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)/04%3A_Sugar/4.06%3A_HoneyHoney is a natural food, essentially an invert sugar. Bees gather nectar and, through the enzyme invertase, change it into honey. Honey varies in composition and flavor depending on the source of the ...Honey is a natural food, essentially an invert sugar. Bees gather nectar and, through the enzyme invertase, change it into honey. Honey varies in composition and flavor depending on the source of the nectar. The average composition of honey is about 40% levulose, 35% dextrose, and 15% water, with the remainder being ash, waxes, and gum.
- https://chem.libretexts.org/Courses/can/CHEM_232_-_Organic_Chemistry_II_(Puenzo)/11%3A_Biomolecules-_Carbohydrates/11.09%3A_DisaccharidesInfants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% o...Infants and small children have one form of the enzyme lactase in their small intestines and can digest the sugar easily; however, adults usually have a less active form of the enzyme, and about 70% of the world’s adult population has some deficiency in its production. Because this glycosidic linkage is formed by the OH group on the anomeric carbon of α-D-glucose and the OH group on the anomeric carbon of β-D-fructose, it ties up the anomeric carbons of both glucose and fructose.
- https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Organic_Chemistry_(OpenStax)/25%3A_Biomolecules_-_Carbohydrates/25.08%3A_DisaccharidesDisaccharides are sugars made up of two monosaccharide units linked by a glycosidic bond. Key examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two glucose uni...Disaccharides are sugars made up of two monosaccharide units linked by a glycosidic bond. Key examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two glucose units). They play essential roles in energy storage and metabolism. Disaccharides undergo hydrolysis to break into their monosaccharide components.
