Question

When disaccharide a is hydrolyzed which monosaccharide units are produced?

Answer 1

Further explanation

Monosaccharides are reducing substances due to the presence of carbonyl groups. Usually referred to by adding the ose / osa suffix to the end of a word, such as gluocose and fructose. The osa suffix is ​​often used as a common name. In addition, the classification of monosaccharides depends on the number of oxygen atoms contained in the compound.

Disaccharides are sugars or carbohydrates that are made by connecting two monosaccharides.

Disaccharides are very important for pharmacy. such as sucrose (granulated sugar), lactose (milk sugar), and gentiobiose. Sucrose is a disaccharide that does not reduce because it has no free aldehyde group. Sucrose is the only disaccharide found in plants, fruit juices, sugarcane stem water, and other plants.

Polysaccharides are often also called non-sugar compounds because they don't taste sweet. Polysaccharides are compounds consisting of hundreds or even thousands of monosaccharide units per molecule. As in disaccharides, polysaccharide units interact with one another glycosidically and can be broken down by hydrolysis. Polysaccharides are naturally formed polymers. Polysaccharides are thought to originate from aldose or ketoses by condensation polymerization.

Glycogen is a stored polysaccharide in an animal's body. The structure of glycogen is similar to amylopectin, but has more branching. Humans and other vertebrates store glycogen in liver cells and muscle cells. Glycogen in cells will be hydrolyzed when there is an increase in sugar demand in the body. It's just that the energy produced is not so much that it cannot be relied upon as a source of energy in the long run.

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Monosaccharides : brainly.com/question/7290773

Details

Class: college

Subject: biology

Keywords : Polysaccharides, Glycogen, Disaccharides, Monosaccharides

Answer 2

Monosaccharides and disaccharides also called sugars. Have sweet taste, water-soluble. Disaccharide output of two monosaccharides are the same or different when hydrolyzed.  Monosaccharide a carbohydrate that can’t be hydrolyzed to simpler carbohydrate units.  Polysaccharides are extended polymers of monosaccharide units joined by O-glycosidic linkages. Energy storage.