Because, lactase breaks beta(1-4) glycosidic bonds between a galactose and a glucose, while sucrose molecule is formed by a dimer of a glucose and a fructose linked by an alpha(1-2) glycosidic bond.
Iodine can form a complex with starch molecules in a reaction called the iodine test, where the starch-iodine complex turns blue-black in color. Disaccharides, such as sucrose and lactose, do not typically react with iodine in the same way as starch due to their different chemical structures.
NaCl and sucrose can be distinguished by their chemical compositions. NaCl is a salt composed of sodium and chloride ions, while sucrose is a disaccharide composed of glucose and fructose molecules. A simple chemical test using silver nitrate can confirm the presence of chloride ions in NaCl, while sucrose will not react with this test.
Sucrose would not give a positive test with Fehling's reagent after hydrolysis because sucrose is a non-reducing sugar. During hydrolysis, sucrose is broken down into its monosaccharide components (glucose and fructose), which are reducing sugars and can react with Fehling's reagent to give a positive test for reducing sugars.
frictose glucose lactose
Generally speaking, sugar mixed with HCL or hydrochloric acid turns black, bubbles, and expands. The two combined produce a exothermic reaction.
the enzyme is not the right shape for sucrose
If we are talking about distinguishing between the two solutions then, Carry out a Benedict's test on both solutions; Results: Lactose solution would give a brick-red/brown precipitate (positive test) Sucrose solution would give negative test result while sucrose is a non-reducing sugar which does not react with Benedict's reagent.
With the use of an enzyme, such as sucrase or lactase, which will break the glycosidic bonds in a polysaccheride chain.
Sucrose will not react with Benedict's solution. This is because sucrose is a non-reducing sugar, meaning it does not have a free aldehyde or ketone group that can be oxidized by Benedict's reagent.
Sucrose. Sucrose is a disaccharide therefore does not have free electrons in the sugar to react with the Benedict reagent. Glucose has free electrons therefore shows positive with the Benedict reagent.
Two examples of non-reducing sugars are sucrose and trehalose. These sugars do not have a free anomeric carbon that can undergo mutarotation and therefore do not react with Benedict's or Fehling's solution.
Iodine can form a complex with starch molecules in a reaction called the iodine test, where the starch-iodine complex turns blue-black in color. Disaccharides, such as sucrose and lactose, do not typically react with iodine in the same way as starch due to their different chemical structures.
Sucrose
Galactose and fructose can combine to form lactulose through a chemical reaction known as the Maillard reaction. This reaction occurs when reducing sugars such as galactose and fructose react with amino acids under heat, creating a browning effect and producing compounds with sweet tastes and potential health benefits.
*Do enzymes react with jello?
Theoretically nothing is happend
fructose, sucrose, glucose, manndose, raffinose, and maltose