Sucrose is table sugar while lactose is dairy.
galactose rarely occurs as a monosaccharide in food.It is usually bonded to glucose in thr form of lactose, the primary sugar in milk and dairy products
Monosaccharides, or more commonly glucose, galactose and fructose.
The trisaccharide that can be converted by beta-galactosidase into maltose and galactose is raffinose. Raffinose is composed of galactose, glucose, and fructose. When beta-galactosidase acts on raffinose, it hydrolyzes the galactose unit, resulting in the formation of maltose (glucose and glucose) and galactose.
Monosaccharides are the monomers for carbohydrates. Common examples include glucose, fructose, and galactose.
Agar that turns blue when galactose is fermented is typically referred to as "galactose agar" or "galactose-containing media." In these media, the presence of specific pH indicators or dyes, such as bromothymol blue, changes color in response to the acid produced during galactose fermentation. When bacteria ferment galactose, the resulting acid lowers the pH, causing the agar to shift from its original color to blue. This color change indicates successful fermentation of galactose by the microorganisms present.
glucose, fructose, sucroseI believe glucose, galactose, and fructose are the three most common.
galactose rarely occurs as a monosaccharide in food.It is usually bonded to glucose in thr form of lactose, the primary sugar in milk and dairy products
is galactose a complex carbohydrate
Sucrose is not a monosaccharide as galactose.
galactose
Some examples: glucose, fructose, galactose, xylose, ribose.
There are only three: glucose, fructose and galactose.
Monosaccharides, or more commonly glucose, galactose and fructose.
Condensation
Galactose - EP - was created in 1999.
Lactose is composed of two monosaccharides: glucose and galactose.
Monosaccharides are the cornerstones of disaccharides as well as polysaccharides. Some monosaccharides include glucose also known as dextrose, fructose, and galactose.