Meet the ADORABLE disaccharides - maltose, sucrose and lactose

The video introduces carbohydrates, focusing on disaccharides, their structure, and reactions. It explains the formation and breakdown of disaccharides through condensation and hydrolysis reactions. The video also covers the three main types of disaccharides: sucrose, lactose, and maltose, highlighting their structures and properties. It concludes with a discussion on isomers and their significance.

What are the three main purposes of carbohydrates?

• To provide vitamins, minerals, and proteins

• To serve as sources of energy, stores of energy, or as structural units

• To function as neurotransmitters, pigments, and toxins

• To act as enzymes, hormones, and antibodies

What is a disaccharide?

• A lipid made up of two fatty acids

• A carbohydrate made up of two sugar molecules

• A protein made up of two amino acids

• A carbohydrate made up of three sugar molecules

What is the process called when two monosaccharides form a bond?

• Condensation reaction

• Reduction reaction

• Oxidation reaction

• Hydrolysis reaction

How can the bond between two monosaccharides in a disaccharide be broken?

• By freezing the disaccharide

• By introducing a molecule of water

• By heating the disaccharide

• By adding a salt solution

Which enzyme is used to break down lactose?

• Sucrase

• Amylase

• Maltase

• Lactase

What are the components of sucrose?

• Maltose and lactose

• Galactose and fructose

• Fructose and glucose

• Glucose and galactose

Why do disaccharides like sucrose, lactose, and maltose have different properties?

• Because they have different chemical formulas

• Because they are found in different foods

• Because they are isomers with different structures

• Because they are digested by different enzymes