Page 91 - Demo 1

Disaccharide: Their Varied Uses

Disaccharides form when two monosaccharides undergo a dehydraon
reacon, a reacon in which the removal of a water molecule occurs. During this
process, the hydroxyl group (–OH) of one monosaccharide combines with a
hydrogen atom of another monosaccharide, releasing a molecule of water
(H2O) and forming a covalent bond between atoms in the two sugar
molecules.

Figure 43. Structures of Common Disaccharides
Source: https://i.stack.imgur.com/FoVM1.png

Some of the common disaccharides are lactose, maltose, and sucrose.
The brewing of beer is dependent on maltose (also malt sugar), a disaccharide
formed from a dehydraon reacon between two glucose molecules. Lactose,

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