DisaccharideA disaccharide (also called a double sugar or biose) is a sugar formed when two monosaccharides are joined by glycosidic linkage. It is therefore a dimer, with a polymerization degree of 2, even if the two component sugars are not the same type. Like monosaccharides, disaccharides are simple sugars and generally soluble in water. Common examples include sucrose (glucose–fructose), lactose (galactose–glucose), and maltose (glucose–glucose).
MonosaccharideMonosaccharides (from Greek: single, : sugar), also called simple sugars, are a class of organic compounds usually with the formula (CH2O)x. By definition they have two or more carbon-carbon bonds. More specifically, they are classified as polyhydroxy aldehydes or polyhydroxy ketones with the respective formulas H-[CHOH]n-CHO or H-[CHOH]m-CO-[CHOH]n-H respectively.
LactoseLactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (gen. ), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.
GlucoseNaturally produced monosaccharideChemical compoundGlucose is a sugar with the molecular formulaC6H12O6. It is the most abundant monosaccharide, a subcategory of carbohydrates. It is made from water and carbon dioxide during photosynthesis by plants and most algae. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living organisms to make adenosine triphosphate (ATP), which is used by the cell as energy.
GalactoseNames IUPAC namesGalactosegalacto-HexoseSystematic IUPAC name(2R,3S,4S,5R,6)-2,3,4,5,6-PentahydroxyhexanalOther names Brain sugarIdentifiers CAS Number59-23-43D model (JSmol)Interactive imageBeilstein Reference1724619 ChEBICHEBI:28061ChEMBLChEMBL300520ChemSpider388480IUPHAR/BPS4646KEGGD04291MeSHGalactosePubChemCID439357UNIIX2RN3Q8DNEInChIInChI=1S/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2−,3+,4+,5−,6+/m1/s1Key: WQZGKKKJIJFFOK-PHYPRBDBSA-NInChI=1/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2−,3+,4+,5−,6+/m1/s1Key: WQZGKKKJIJFFOK-PHYPRBDBBUSMILESO[C@H]1[C@@H](O)[C@H](O[C@H](O)[C@@H]1O)COProperties Chemical formulaC6H12O6Molar mass180.156 g·mol Appearance White solid OdorOdorless Density1.5 g/cm Melting point168–170 °C (334–338 °F; 441–443 K) Solubility in water650 g/L (20 °C) Magnetic susceptibility (χ)−103.00·10 cm/mol Pharmacology ATC codeV04CE01 (WHO) V08DA02 (WHO) (microparticles) Hazards NFPA 704 (fire diamond) 100Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).Nverify ( ?)
SucroseSucrose (also called saccharose) is a disaccharide, a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formulaC12H22O11. For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.
CarbohydrateLactose is a disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.Sugars (e.g. glucose) and their polymers (such as starch, cellulose).A carbohydrate () is a sugar (saccharide) or a sugar derivative.
FructoseHaworth projection of β-d-fructofuranoseNames IUPAC nameD-arabino-Hex-2-uloseSystematic IUPAC name(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-oneOther names Fruit sugar, levulose, d-fructofuranose, d-fructose, d-arabino-hexuloseIdentifiers CAS Number57-48-73D model (JSmol)Interactive imageChEBICHEBI:48095ChEMBLChEMBL604608ChemSpider388775ECHA InfoCard100.000.303EC Number200-333-3KEGGC02336PubChemCID5984UNII6YSS42VSEVCompTox Dashboard(EPA)DTXSID5023081InChIInChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1Key: RFSUNEUAIZKAJO-ARQDHWQXSA-NSMILESO[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)COProperties Chemical formulaC6H12O6Molar mass180.156 g·mol Density1.694 g/cm Melting point103 °C (217 °F; 376 K) Solubility in water~4000 g/L (25 °C) Magnetic susceptibility (χ)−102.60×10 cm/mol Thermochemistry Std enthalpy ofcombustion(ΔcH298)675.6 kcal/mol (2,827 kJ/mol) (Higher heating value) Pharmacology ATC codeV06DC02 (WHO) Hazards Lethal dose or concentration (LD, LC): LD50 (median dose)15000 mg/kg (intravenous, rabbit) Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).Nverify ( ?)
MaltoseMaltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose.
SweetnessSweetness is a basic taste most commonly perceived when eating foods rich in sugar. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia.
Glycosidic bondA glycosidic bond or glycosidic linkage is a type of ether bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. A glycosidic bond is formed between the hemiacetal or hemiketal group of a saccharide (or a molecule derived from a saccharide) and the hydroxyl group of some compound such as an alcohol. A substance containing a glycosidic bond is a glycoside.
Special:Search/sugarRelated word or term.*As an Amazon Associate I earn from qualifying purchases.