Water.
Monosaccharides are linked together through glycosidic bonds formed during a condensation reaction. This linkage occurs between the hydroxyl group of one monosaccharide and the anomeric carbon of another, resulting in the formation of a disaccharide.
The molecular formula for tristearin is C57H110O6. Another name for tristearin is glycerol tristearate. This is an odorless powder that is insoluble in water.
Monomers of any nutrient are bonded together through condensation or dehydration reactions. As the latter term describes, a molecule of water is formed and removed. One monomer provides a hydroxyl while the other provides a hydrogen.
Another name for sebum is oil produced by the skin.
isomers
A disaccharide is also known as a double sugar because it consists of two monosaccharide molecules joined together through a glycosidic bond.
It takes two mono-saccharides to form a di-saccharide; you should recognize that the prefix "di" means two.
A disaccharide is composed of two monosaccharide units linked together by a glycosidic bond. This bond forms between the anomeric carbon of one monosaccharide and a hydroxyl group of another monosaccharide, resulting in the formation of a larger carbohydrate molecule. Common examples of disaccharides include sucrose, lactose, and maltose.
A glycosidic bond forms between monosaccharides during the formation of a disaccharide. This bond is created through a dehydration reaction, where a hydroxyl group from one monosaccharide combines with the anomeric carbon of another monosaccharide, releasing a molecule of water in the process.
The functional group that links monosaccharides in a disaccharide is the glycosidic bond. It forms between the anomeric carbon of one monosaccharide and a hydroxyl group of another monosaccharide, resulting in the formation of a covalent bond.
Another name for a six-carbon sugar is a hexose. A monosaccharide ("single sugar") is a chemical compound whose molecules can be found in chains in other compounds. An example is glucose. One molecule of glucose is a six-carbon compound. But when two glucose molecules combine, the product is a disaccharide ("two-sugar compound"), namely maltose. The common sugar used in cooking is sucrose, another disaccharide, consisting of one glucose and one fructose residue (component). Yet another hexose, galactose, combines with glucose to form the disaccharide lactose.
Monosaccharides are linked together through glycosidic bonds formed during a condensation reaction. This linkage occurs between the hydroxyl group of one monosaccharide and the anomeric carbon of another, resulting in the formation of a disaccharide.
Glucose is a type of monosaccharide, not a disaccharide. Disaccharides are made up of two monosaccharides bonded together, so some disaccharides have glucose as a component. Sucrose for example is made up of a glucose molecule and a fructose molecule, and Maltose is made up of two glucose molecules.
i guess it is disaccharide
i guess it is disaccharide
Saccharides are sugars * A monosaccharide (e.g. glucose, fructose) is the smallest possible sugar unit * A disaccharide is two monosaccharide molecules bonded together e.g. sucrose consists of one molecule of glucose and one of fructose * A polysaccharide is a chain of monosaccharides; the chain may be branched (e.g. glycogen) or unbranched (e.g. cellulose)
Monosaccharide is another term that is used to describe the glucose molecules.