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Is sucrose a monosaccharide or a disaccharide

A disaccharide called sucrose is created from glucose and fructose. Although it is more generally referred to as “table sugar,” it is naturally present in nuts, fruits, and vegetables. But through a refinement process, it’s also made commercially from sugar cane and sugar beets.

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Is sucrose a monosaccharide or a disaccharide?

Sucrose is a disaccharide because on hydrolysis it gives two monomers; glucose and fructose. As illustrated below:

hydrolysis of sucrose

Mechanism of hydrolysis of sucrose:

hydrolysis of sucrose

When your body breaks down sucrose, your liver handles the fructose while insulin transports the glucose to your bloodstream. You may suffer problems with your blood sugar levels if you consume too much glucose. ‌

Sugar is used for purposes other than just sweetening coffee.

  • It gives baked foods structure and uniformity.
  • Jams and jellies use it as a preservative.
  • It stabilises the liquid separation process.
  • It imparts the distinctive flavours of food.

Effects of Sucrose on Health

The use of sugar in the diet is a contentious issue in terms of health. Your thoughts about cutting out sugar may alter once you understand how sugars affect your body.

Your body needs both sugars and carbohydrates, which are found in sweets. To ensure smooth operation, your brain needs 130 grammes of glucose every day. Your body needs energy from carbohydrates to function.

Where the sugar comes from is irrelevant to your body. The sugar from your morning peach and the sugar in your coffee is the same. However, for a number of additional health benefits, the source of your sucrose is important. Making informed decisions can reduce numerous health hazards.

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What is a common disaccharide?

A disaccharide is made up of two bonded monosaccharides. Disaccharides come in three different varieties: sucrose, lactose, and maltose. The source of a disaccharide can frequently be used to determine its kind.

Disaccharides are those types of carbohydrates that, when hydrolyzed by acids or enzymes, produce two molecules of monosaccharides that may or may not be identical.
After the water molecule is lost, the oxide linkage is created, and from that linkage, the two monosaccharides are created. A glycosidic linkage is a connection between two monosaccharide units made up of one oxygen atom.

Examples of Disaccharides

disaccharides types


Since sucrose is dextrorotatory by nature, when it is hydrolyzed, dextrorotatory glucose and laevorotatory fructose are produced. The laevorotation of fructose (-92.4) is greater than the dextrorotation of glucose (+52.5), and as a result, the mixture as a whole is laevorotatory.


Another disaccharide with two -D-glucose units joined by their first carbons is maltose, which is likewise coupled to the fourth carbon of another glucose unit. The first carbon of the second glucose in the solution can form a free aldehyde, which is a reducing sugar since it has reducing characteristics.


Because this disaccharide is found in milk, it is frequently referred to as milk sugar. It is composed of -D-glucose and beta-D-galactose. The galactose’s first carbon and glucose’s fourth carbon form the bond. This sugar reduces as well.

Check out -> Classification of Carbohydrates

Additional Disaccharide Types

There are a few additional varieties that are less common, such as:


It is composed of two glucose molecules that are connected differently. This is present in plants, insects, and fungi.


Galactose and fructose are used to make it. Constipation and liver conditions can be treated with it.


Two glucose molecules, which are also organised differently, are also a part of it. These can be observed by bacteriology, a type of chemical study.


It consists of two connected glucosamine molecules. It can be found in some bacteria, insect exoskeletons, fish, octopuses, and squid.

Frequently Asked Questions

What is meant by dextrose sugar?

Monosaccharides which rotate the plane polarized light clockwise are called dextrorotatory sugars or dextrose sugars e.g. Glucose, galactose and mannose.

Write the differences between mono, di, and trisaccharides.

  1. Monosaccharide:
  • Simple carbohydrates include monosaccharides.
  • They have three to six carbon atoms.
  • They can no longer be hydrolyzed in water due to their simple nature.
  • They often have the formula (CH2O)n. where n is the total number of carbon atoms, which can only be 3, 4, 5, or 6.

Classification of monosaccharides:

Monosaccharides are further classified into the following groups according to the number of carbon atoms they contain:

  • Trioses (monosaccharides having three C atoms)
  • Tetroses (monosaccharides having four C atoms)
  • Pentoses (monosaccharides having five C atoms)
  • Hexoses (monosaccharides having six C atoms)


  • Fructose (C6H12O6) and glucose (C6H12O6) are the two hexoses.
  • As simple sugars with open chain structures, glucose and fructose are both referred to as monosaccharides.


Oligosaccharides give two monomers on hydrolysis are called disaccharides. The important point about disaccharides are given below.

  • When disaccharides (oligosaccharides) are hydrolyzed, they break down into two monosaccharides.
  • As an illustration, the hydrolysis of the disaccharide sucrose yields two monomers glucose and fructose.
  • When lactose (disaccharide) is hydrolyzed, it splits into two monomers glucose and galactose.
  • Maltose is a disaccharide that breaks down into two monomers, glucose and glucose. Below are the reaction schemes.

1)    List the origins of carbohydrates.


Monosaccharides like glucose, fructose, and galactose are found in plants, fruits, cereals, and honey.


Disaccharides like sucrose, lactose, and maltose are present in milk, sugarcane, and oranges correspondingly.


Cellulose and starch are polysaccharides, found in plants and animals e.g.

  • Cellulose (Cotton)
  • Starch (Cereals, barley, wheat, rice, maize and sweet potato)

Write down the applications of carbohydrates.

  • Carbohydrates are the source of food for both animals and human beings.
  • Our bodies employ carbohydrates to store energy for later use, such as 1g of glucose equals 15.6 kJ.
  • A disaccharide called sucrose is used as table sugar.
  • Glycogen is the type of glucose that animals store for later uses. In the future, if we run out of energy, this glycogen will turn back into glucose and supply our body with energy.
  • Starch is the type of glucose that plants store for later use. This starch converts back into glucose when plants in the future experience an energy shortage, giving them the energy they need to survive.
  • Starch can be converted into rectified alcohol by the fermentation process.
  • Dextrin and wallpaper glue are both adhesives that can be made from starch.
  • As a carbohydrate, cellulose is a source of food for termites, cows, goats, and sheep, among other creatures.
  • Plants use cellulose as a structural component.

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