Disaccharide and Sucrose

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Difference between Disaccharide and Sucrose

Disaccharide vs. Sucrose

A disaccharide (also called a double sugar or bivose) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage. Sucrose is common table sugar.

Aldehyde

An aldehyde or alkanal is an organic compound containing a functional group with the structure −CHO, consisting of a carbonyl center (a carbon double-bonded to oxygen) with the carbon atom also bonded to hydrogen and to an R group, which is any generic alkyl or side chain.

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Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

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Carbon

Carbon (from carbo "coal") is a chemical element with symbol C and atomic number 6.

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Enzyme

Enzymes are macromolecular biological catalysts.

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Fructose

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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Glucose

Glucose is a simple sugar with the molecular formula C6H12O6.

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Glycosidic bond

In chemistry, a glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.

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Hydrolysis

Hydrolysis is a term used for both an electro-chemical process and a biological one.

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Lactose

Lactose is a disaccharide.

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Maltose

Maltose, 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. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.

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Monosaccharide

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.

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Reducing sugar

A reducing sugar is any sugar that is capable of acting as a reducing agent because it has a free aldehyde group or a free ketone group.

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Starch

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

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Sucrase

Sucrase is a digestive enzyme secreted in the small intestine.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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