Disaccharide

"Maltose, a disaccharide formed from the breakdown of starch, provides energy to plants."

"Fructose and glucose combine to form the disaccharide known as sucrose."

"The enzyme sucrase breaks down the disaccharide sucrose into its component sugars."

"Some sweet fruits contain high levels of the disaccharide called maltose."

"The digestion of the disaccharide lactose requires the enzyme lactase."

"Maltose, a disaccharide derived from barley, is used as a sweetener in brewing beer."

"The disaccharide trehalose is found in certain fungi and insects, where it serves as a source of energy."

"Galactose and glucose combine to form the disaccharide lactose, which is present in milk."

Isomaltose is a disaccharide formed by the enzymatic hydrolysis of starch.

The disaccharide isomaltulose is commonly used as a slow-release energy source in sports drinks.

Trehalulose, a disaccharide found in honey, is a natural sweetener with a lower glycemic index than sucrose.

The digestive enzyme sucrase breaks down the disaccharide sucrose into its constituent monosaccharides.

The disaccharide lactulose is often used as a laxative to treat constipation.

People with lactose intolerance have difficulty digesting the disaccharide lactose.

Cellobiose, a disaccharide derived from cellulose, plays a role in the breakdown of plant material by certain bacteria.

Maltose, a disaccharide formed during the digestion of starch, is commonly used as a sweetener in brewing.

Double sugar, also known as disaccharide, refers to a carbohydrate composed of two simple sugar units.

Trehalulose is a rare disaccharide found in honey and certain fungi.

Trehalose, a disaccharide found in some insects, acts as a source of energy during periods of stress.

In the process of hydrolysis, the disaccharide is broken down into its constituent monosaccharides.

Isomaltose is a disaccharide found in certain plants and is used in the production of sweeteners.

Fructose and glucose combine to form the disaccharide called sucrose.

The enzyme lactase breaks down the disaccharide lactose into glucose and galactose.

The disaccharide maltose is fermented by yeast to produce alcohol during the brewing process.

The disaccharide cellobiose is a structural component of cellulose, the main constituent of plant cell walls.

Maltose, a disaccharide composed of two glucose molecules, is commonly found in germinating seeds.

Lactose, a disaccharide present in milk, is often the cause of lactose intolerance.

Sucrose, a disaccharide made up of glucose and fructose, is the primary sugar in table sugar.

The formation of a disaccharide requires a condensation reaction between two monosaccharides.

Trehalose, a disaccharide found in mushrooms, provides them with the energy needed for growth.

Certain fruits, like bananas, contain the disaccharide sucrose, which contributes to their natural sweetness.

The disaccharide trehalose is used in the preservation of freeze-dried foods.

Lactose is a common disaccharide found in milk and dairy products.

The body breaks down the disaccharide maltose into two molecules of glucose for energy.

Maltose, a disaccharide formed by the breakdown of starch, is used in brewing beer.

The disaccharide trehalose is used as a stabilizer in certain pharmaceutical formulations.

Trehalose is a disaccharide that acts as a natural preservative in some foods.

The disaccharide cellobiose is a component of cellulose, the main structural material in plants.

The disaccharide lactose intolerance is a condition where individuals have difficulty digesting lactose.

Sucrose, a disaccharide made up of glucose and fructose, is commonly known as table sugar.

Agave nectar contains the disaccharide inulin, which imparts sweetness to the natural sweetener.

The enzyme sucrase helps in the digestion of the disaccharide sucrose.

The hydrolysis of a disaccharide like lactose yields two monosaccharides.

The disaccharide trehalose is used as a sweetener in certain processed foods.

Isomaltose is a disaccharide commonly found in honey and malt products.

Maltose is a disaccharide that forms during the digestion of starch.

Trehalose, a disaccharide found in mushrooms, exhibits protective properties against cellular damage.

Maltose, a disaccharide formed by two glucose molecules, is present in germinating grains.

Laminaribiose, a disaccharide derived from seaweed, is used as a nutritional supplement and in the production of cosmetics.

Maltose is a disaccharide found in germinating grains and is commonly used in brewing beer.