Question

2. What the sugar of interest in all dietary saccharides? a) What sugars are found in...

2. What the sugar of interest in all dietary saccharides?

a) What sugars are found in the disaccharide sucrose?

b) What sugars are found in the disaccharide lactose?

c) What happens when you are lactose intolerant?

d) What can you do about being lactose intolerant?

Homework Answers

Answer #1

(a) Disaccharide Sucrose is made up of Glucose and Fructose.

(b) Disaccharide Maltose is made up of Galactose and Glucose.

(C) when a person is lactose intolerant, he is unable to completely digest lactose sugar present in diary products. Lactose goes into the colon instead of getting absorbed in the small intestine. In colon it mixes with normal bacteria and get fermented. It can cause thing like gas , bloating, diarrhea.

(d) Being lactose intolerant , one should limit lactose intake , found in diary products.

Hopefully it helps thanks.

Know the answer?
Your Answer:

Post as a guest

Your Name:

What's your source?

Earn Coins

Coins can be redeemed for fabulous gifts.

Not the answer you're looking for?
Ask your own homework help question
Similar Questions
Fermenting bacteria have characteristic sugar fermentation patterns, i.e., they can metabolize some sugars but not others....
Fermenting bacteria have characteristic sugar fermentation patterns, i.e., they can metabolize some sugars but not others. For example, Neisseria meningitidis ferments glucose and maltose, but not sucrose and lactose, while Neisseria gonorrhoea ferments glucose, but not maltose, sucrose or lactose. Such fermentation patterns can be used to identify and classify bacteria. During the 1860s, the French microbiologist Louis Pasteur studied fermenting bacteria. He demonstrated that fermenting bacteria could contaminate wine and beer during manufacturing, turning the alcohol produced by yeast...
A. What are “added sugars”? B. How much added sugar should be included in a healthy...
A. What are “added sugars”? B. How much added sugar should be included in a healthy eating pattern? C. List sources of protein in addition to beef and chicken. D. What dietary recommendations are made for women who are of child-bearing age or who are pregnant? E. Explain at least four functions of water. F. What is the commonly recommended volume of fluid intake per day?
how dextran is formed? Select all that apply.    a. the host eats sugar and the...
how dextran is formed? Select all that apply.    a. the host eats sugar and the host converts the sugars into a carbohydrate B. the host eats sugar and breaks down the disaccharide to monosaccharides and the monosaccharides form the dextran C. bacteria consume some of the sugar ingested by the host and break it down to monosaccharides which it re-fashions into dextran. D. bacteria ferment mannitol which causes an increase in acid production leading to dextran formation. E. None...
Tagatose is an “artificial” sweetner that is similar to sucrose in sweetness and replaces sucrose in...
Tagatose is an “artificial” sweetner that is similar to sucrose in sweetness and replaces sucrose in Pepsi slurpees. Tagatose is a C4 epimer of fructose and is found to occur naturally. a) Draw the structure of D-Tagatose b) L-Tagatose is also about as sweet as sugar but costs more to manufacture than its D-isomer; thus an early decision to market L-Tagatose was abandoned. Draw the structure of L-Tagatose c) Where can Tagatose be naturally found and how is it produced...
(a) Monosaccharides are classed as the simplest sugars, and generally consist of _____ to _____ carbon...
(a) Monosaccharides are classed as the simplest sugars, and generally consist of _____ to _____ carbon atoms. (b) A monosaccharide is a ketopentose if it has a _______ functional group and _____ carbon atoms in the chain. (c) The following fisher diagram shows which stereoisomer (enantiomer) of the monosaccharide? (d) The bond formed between two monosaccharides, creating a disaccharide, is called a ____________. (e) When two monosacchrides join to form a disaccharide the bond occurs between the _____ carbon atom...
Sucrose, a disaccharide, is often added as a sweetener, but it is not as sweet as...
Sucrose, a disaccharide, is often added as a sweetener, but it is not as sweet as its constituent monosaccharides, D-glucose and D-fructose. Besides enhancing sweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. In the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzyme that hydrolyzes it is called invertase. The hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive ( 66.4°) for...
Time (minutes) no sugar glucose sucrose maltose lactose galactose 0 0 0 0 0 0 0...
Time (minutes) no sugar glucose sucrose maltose lactose galactose 0 0 0 0 0 0 0 5 0 3 0 0 2.8 3.1 10 0 6 0 0 5.6 6.2 15 0 9 0 0 8.8 9.3 20 0 12 0 0 11.5 12.5 25 0 15 0 0 13.9 15.7 30 0 18 0 0 17.2 18.9 35 0 21 0 0 20 22 40 0 24 0 0 23.5 25 45 0 27 0 0 26.5 28.5 50...
Find a dietary assessment tool that can be used either generally or for a specific alteration...
Find a dietary assessment tool that can be used either generally or for a specific alteration in health. You can use your favorite search engine (Google, Bing, Yahoo Search, AltaVista, to name a few). You may find the tool on a governmental data base, being used by an organization or facility, or in a journals and registries. You may decide to select a general tool or one that you can include in your course project for the disease selected. When...
Activity 1: Scientific Reports You may have heard the question “If a tree falls in a...
Activity 1: Scientific Reports You may have heard the question “If a tree falls in a forest and no one is around to hear it, does it make a sound?” A similar question can be asked about experiments. “If a researcher performs an experiment and never publishes the result has science been performed?” Many people would say no because science is the accumulation of knowledge. If the results of an experiment are not published, knowledge is not gained. The final...
1. Maltose is a disaccharide of glucose. Why is maltose not used to illustrate the specificity...
1. Maltose is a disaccharide of glucose. Why is maltose not used to illustrate the specificity of salivary amylase in the practical laboratory activity? Select one: a. Because salivary amylase breaks down the bond between the two glucose molecules. b. Because maltose is too small c. Because maltose is similar to starch d. Because maltose is a reducing sugar 2. Why is salivary amylase not able to break down starch when incubated with the HCl solution? Select one: a. Because...