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The formation of sucrose from glucose and fructose is shown. In sucrose, the number one carbon of the glucose ring is connected to the number two carbon of fructose via an oxygen.
Sucrose forms when a glucose monomer and a fructose monomer join in a dehydration reaction to form a glycosidic bond. In the process, a water molecule is lost. By convention, the carbon atoms in a monosaccharide are numbered from the terminal carbon closest to the carbonyl group. In sucrose, a glycosidic linkage forms between carbon 1 in glucose and carbon 2 in fructose.

Source: OpenStax Biology 2e

Disaccharides (OpenStax Biology 2e)

Disaccharides (di- = “two”) form when two monosaccharides undergo a dehydration reaction (or a condensation reaction or dehydration synthesis). During this process, one monosaccharide’s hydroxyl group combines with another monosaccharide’s hydrogen, releasing a water molecule and forming a covalent bond. A covalent bond forms between a carbohydrate molecule and another molecule (in this case, between two monosaccharides). Scientists call this a glycosidic bond. Glycosidic bonds (or glycosidic linkages) can be an alpha or beta type. An alpha bond is formed when the OH group on the carbon-1 of the first glucose is below the ring plane, and a beta bond is formed when the OH group on the carbon-1 is above the ring plane.

– Disaccharide is the sugar formed when two monosaccharides are joined by what linkage?

Common disaccharides include lactose, maltose, and sucrose. Lactose is a disaccharide consisting of the monomers glucose and galactose. It is naturally in milk. Maltose, or malt sugar, is a disaccharide formed by a dehydration reaction between two glucose molecules. The most common disaccharide is sucrose, or table sugar, which is comprised of glucose and fructose monomers.

Fructose gives a much sweeter eating sensation than sucrose and both fructose and dextrose give a cool sensation as they dissolve in the mouth. Both these characteristics have their values in formulations for some biscuits or the components of biscuits.

 The chemical structures of maltose, lactose, and sucrose are shown. Both maltose and lactose are made from two glucose monomers joined together in ring form. In maltose, the oxygen in the glycosidic bond points downward. In lactose, the oxygen in the glycosidic bond points upward. Sucrose is made from glucose and fructose monomers. The oxygen in the glycosidic bond points downward.
Common disaccharides include maltose (grain sugar), lactose (milk sugar), and sucrose (table sugar).

Source: OpenStax Biology 2e


Clark, M., Douglas, M., Choi, J. Biology 2e. Houston, Texas: OpenStax. Access for free at: https://openstax.org/details/books/biology-2e




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