Sucrose=sucrase. Maltose=maltase. Lactose=lactase.
Sucrose: glucose and fructose
Maltose: glucose and glucose
Lactose: glucose and galactose
a dissacharide, also known as a double sugar, is a molecule formed by two monosaccharides; Three common examples are sucrose, lactose, and maltose.
These are three enzymes or digestion- I hope this helps:) Digestive Enzymes- Peptidases- break down proteins. Amylases- break down Carbs. Disaccharidases- break down disaccharides(sugars) into monosaccharides.
Lactose,sucrose,maltose etc.. (they built up of two sugar units)
glucose, fructose, sucroseI believe glucose, galactose, and fructose are the three most common.
The suffix -ase indicates an enzyme, e.g. proteinase, dehydrogenase, hydrogenase, polymerase.
The three types of carbohydrates are monosaccharides, disaccharides, and polysaccharides.
Monosaccharides Disaccharides Polysaccharides
Monosaccharides are single sugar molecules. Disaccharides are two sugar molecules joined together. Polysaccharides are saccharide polymers (chains of monosaccharides).
Monosaccharide , Disaccharide, Polysaccharide
The three classes of carbohydrates are monosaccharides, disaccharides, and polysaccharides
Monosaccharides,Disaccharides and Polysaccharides.
The three types of carbohydrates includes monosaccharides, disaccharides and polysaccharides.
The two main categories of sugars are monosaccharides and disaccharides. Three common disaccharides are sucrose, maltose and lactose.
sugars, glucose, starch in plants and glycogen
The three classes of carbohydrates are monosaccharides, disaccharides and polysaccharides. Monosaccharaides are simple sugars such as glucose and fructose. Disaccharides are sugars such as sucrose and maltose and polysaccharides are sugars such as starch and cellulose.
The three major types of carbohydrates are sugar, starch, and fiber. Carbohydrates are further broken down into five categories: monosaccharides, disaccharides, oligosaccharides, polysaccharides and nucleotides.
the examples of carbohydrate foods are monosaccharides which are simplest carbohydrate foods, disaccharides which are two monosaccharides joined together in covalent bonds, and polysaccharides which are thousands of monosaccharides.