No. The ose suffix means that these are simply molecules. For the most part this ose suffix is reserved for sugars (e.g. sucrose, glucose, lactose, etc.). The correct suffix that designates an enzyme is the ase suffix. Such as in DNA-polymerase, proteinase, and sucrase.
Cellulose cannot be ingested by humans because our bodies lack the necessary enzymes to break down its beta-linkages. Sucrose, maltose, and fructose are all types of sugars that can be metabolized by the human body for energy.
Disaccharides are a type of sugar that are formed when two monosaccharides bond together. e.g. sucrose (table sugar) is a disaccharide of glucose and fructose. Maltose is a disaccharide of two glucose molecules.
During digestion, starch is broken down into maltose through the action of enzymes. The process starts in the mouth with the enzyme amylase breaking down starch into maltose. This process continues in the small intestine where more enzymes, such as maltase, further break down the starch into maltose. The maltose is then absorbed into the bloodstream for energy.
No, fructose is a hexose sugar, it is made up of 6 carbons.
Dextrose, fructose, sucrose, sweetener, glucose, lactose, maltose, carbohydrate.
Cellulose cannot be ingested by humans because our bodies lack the necessary enzymes to break down its beta-linkages. Sucrose, maltose, and fructose are all types of sugars that can be metabolized by the human body for energy.
glucose, maltose, fructose
cellulose
Examples of carbohydrates include glucose, fructose, and maltose.
There are different types of carbohydrate - maltose, fructose, starch... but the general name given to enzymes which break-down carbohydrates is "carbohydrase".
Lactose. Fructose. Maltose.
glucose sucrose fructose maltose lactase
glucose, galactose. maltose, fructose and sucrose.
Enzymes.
Disaccharides are a type of sugar that are formed when two monosaccharides bond together. e.g. sucrose (table sugar) is a disaccharide of glucose and fructose. Maltose is a disaccharide of two glucose molecules.
Sucrose (white sugar), fructose, maltose, and more
The principal components are glucose, fructose, maltose and water.