Maltose (or malt sugar) is an intermediate in the intestinal digestion (i.e., hydrolysis) of glycogen and starch, and is found in germinating grains (and other plants and vegetables). Why is maltase important? Maltase is one of the most important enzymes in our digestive process, as it is a key enzymeRead More →
How is maltose formed? By joining two glucose molecules in a condensation reaction. How is maltose formed a level? Maltose is a disaccharide made up of two subunits of glucose. Both the glucose molecules are attached via a 1-4 glycosidic bond. This bond attaches the carbon 1 of one glucoseRead More →
The characteristic property of nonreducing sugars is that, in basic aqueous medium, they do not generate any compounds containing an aldehyde group. eg: sucrose, which contains neither a hemiacetal group nor a hemiketal group and, therefore, is stable in water. What are non reducing sugar give example? > Non reducingRead More →