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7 Cards in this Set
- Front
- Back
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Isomaltose |
Glu+Glu , alpha 1,6 bond Enzymic hydrolysis of starch (the branch points in amylopectin) |
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Maltose |
Glu+Glu, alpha 1,4 Enzymic hydrolysis of starch, germinating cereals and malt. |
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Lactose |
Gal+Glu, beta 1,4 Milk and many pharmaceutical preparations. |
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Lactulose |
Gal+Fru, beta 1,4 Heated milk (small amounts), mainly synthetic Used as a mild osmotic laxative. |
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Sucrose |
Glu+Fru, beta 1,2 linkage, Cane and beet sugar, sorghum and some fruits and vegetables. |
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Trehalose |
Glu+Glu, alpha 1,1 Yeasts and fungi, Main sugar of insect hemolymph. |
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Invert sugar |
Sucrose- +62.5 degrees After hydrolysis- final specific rotation becomes- -19.5 degrees Fructose- -66.5 degrees Glucose- +52.5 degrees Because the hydrolytic product of sucrose invert the specific rotation, it is called invert sugar. |
