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Read the description of each common sugar in the first column of each row in the table below. Then: 1. In the second column give the common (not systematic) name of the sugar, and then classify it (check all the boxes that apply). 2. If the sugar can be broken down by hydrolysis, in the third column list the common names of the simple sugars that are the products of hydrolysi Separate each name with a comma. If the sugar can't be broken down by hydrolysis, check the does not hydrolyze box. description This sugar is by far the most common sweetener used in commercial and home baking, and also frequently added directly to drinks and foods at the table. In 2018 approximately 33 kg per person was consumed in the United States. This sugar is sometimes called. malt sugar. There's a recent debate over whether high consumption of this sugar, particularly in commercial soft drinks, may lead to insulin resistance. name: name: name and type of this sugar O monosaccharide disaccharide Opolysaccharide. O reducing sugar 0 name: Omonosaccharide disaccharide Opolysaccharide reducing sugar 0 O monosaccharide disaccharide Opolysaccharide. roducing sugar results of hydrolysis of this sugar 0 does not hydrolyze names: names: names: 0 does not hydrolyze 0 does not hydrolyze a X В

Read the description of each common sugar in the first column of each row in the table below. Then: 1. In the second column give the common (not systematic) name of the sugar, and then classify it (check all the boxes that apply). 2. If the sugar can be broken down by hydrolysis, in the third column list the common names of the simple sugars that are the products of hydrolysi Separate each name with a comma. If the sugar can't be broken down by hydrolysis, check the does not hydrolyze box. description This sugar is by far the most common sweetener used in commercial and home baking, and also frequently added directly to drinks and foods at the table. In 2018 approximately 33 kg per person was consumed in the United States. This sugar is sometimes called. malt sugar. There's a recent debate over whether high consumption of this sugar, particularly in commercial soft drinks, may lead to insulin resistance. name: name: name and type of this sugar O monosaccharide disaccharide Opolysaccharide. O reducing sugar 0 name: Omonosaccharide disaccharide Opolysaccharide reducing sugar 0 O monosaccharide disaccharide Opolysaccharide. roducing sugar results of hydrolysis of this sugar 0 does not hydrolyze names: names: names: 0 does not hydrolyze 0 does not hydrolyze a X В

Introductory Chemistry: An Active Learning Approach
Introductory Chemistry: An Active Learning Approach
6th Edition
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Mark S. Cracolice, Ed Peters
Chapter22: Biochemistry
Section: Chapter Questions
Problem 29E
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Read the description of each common sugar in the first column of each row in the table below. Then: 1. In the second column give the common (not systematic) name of the sugar, and then classify it (check all the boxes that apply). 2. If the sugar can be broken down by hydrolysis, in the third column list the common names of the simple sugars that are the products of hydrolysis. Separate each name with a comma. If the sugar can't be broken down by hydrolysis, check the does not hydrolyze box. description This sugar is by far the most common sweetener used in commercial and home baking, and also frequently added directly to drinks and foods at the table. In 2018 approximately 33 kg per person was consumed in the United States. This sugar is sometimes called malt sugar. There's a recent debate over whether high consumption of this sugar, particularly in commercial soft drinks, may lead to insulin resistance. name: name: name: name and type of this sugar Ú monosaccharide disaccharide polysaccharide reducing sugar monosaccharide disaccharide polysaccharide reducing sugar 0 monosaccharide disaccharide polysaccharide reducing sugar results of hydrolysis of this sugar 0 does not hydrolyze names: names: names: does not hydrolyze 0 does not hydrolyze a X В 3
Transcribed Image Text:Read the description of each common sugar in the first column of each row in the table below. Then: 1. In the second column give the common (not systematic) name of the sugar, and then classify it (check all the boxes that apply). 2. If the sugar can be broken down by hydrolysis, in the third column list the common names of the simple sugars that are the products of hydrolysis. Separate each name with a comma. If the sugar can't be broken down by hydrolysis, check the does not hydrolyze box. description This sugar is by far the most common sweetener used in commercial and home baking, and also frequently added directly to drinks and foods at the table. In 2018 approximately 33 kg per person was consumed in the United States. This sugar is sometimes called malt sugar. There's a recent debate over whether high consumption of this sugar, particularly in commercial soft drinks, may lead to insulin resistance. name: name: name: name and type of this sugar Ú monosaccharide disaccharide polysaccharide reducing sugar monosaccharide disaccharide polysaccharide reducing sugar 0 monosaccharide disaccharide polysaccharide reducing sugar results of hydrolysis of this sugar 0 does not hydrolyze names: names: names: does not hydrolyze 0 does not hydrolyze a X В 3
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