Hydrolysates of sugars, sugars can be divided into several categories according to their hydrolysis

The hydrolysate of starch is maltose, which is also hydrolyzed into glucose.

So the final hydrolysate of starch is glucose. The hydrolysate of glycogen, or the final hydrolysate, is glucose. Cellulose.

The hydrolysate, or final hydrolysate, is also glucose.

Starch hydrolysis begins with maltose (e.g., starch is hydrolyzed to maltose by salivary amylase) and maltose hydrolysate is glucose. Sucrose hydrolysates are glucose and fructose. Lactose is hydrolyzed to galactose.

Starch hydrolyzed n glucose glycogen is primary sugar cannot hydrolyze cellulose hydrolyzed n glucose n glucose meaning (c6h10o5)n

The hydrolysate of sugars depends on the specific sugars and their hydrolysis conditions.

For example, sucrose is a disaccharide that can be hydrolyzed into glucose and fructose under specific conditions. Similarly, maltose and lactose, as disaccharides, can also be hydrolyzed into two glucose molecules and glucose and galactose, respectively.

In addition, polysaccharides such as cellulose and starch can be hydrolyzed into glucose molecules. For simple sugars such as glucose, fructose, galactose, ribose, and deoxyribose, they can no longer be hydrolyzed as they are already the final breakdown products.

If you need specific information about the hydrolysate of a certain carbohydrate, it is recommended to consult professional biochemical materials or consult a professional.

According to the definition of sugar as polyhydroxyaldehyde ketone, according to its hydrolysis, it can be divided into monosaccharides (unable to hydrolyze into smaller sugar units such as glucose, fructose, galactose), oligosaccharides (including disaccharides that can be hydrolyzed into 2 10 monosaccharide units such as maltose, lactose, etc.), and polysaccharides. (up to tens of thousands of monosaccharides, common starch, cellulose).

Monosaccharides: sugars that can no longer be hydrolyzed, such as glucose, fructose.

Disaccharide: Sugars that can hydrolyze 2 molecules of monosaccharides, such as maltose, lactose, and sucrose.

Polysaccharides: sugars that can hydrolyze multiple molecular monosaccharides, such as starch and glycogen.

Three categories: monosaccharides, oligosaccharides and polysaccharides.

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The hydrolysate of glycogen is: glucose. Glucose, an organic compound, with the molecular formula C6H12O6.

It is the most widely distributed and important monosaccharide in nature, and it is a polyhydroxyaldehyde. Pure glucose is colorless crystals, sweet but not as sweet as sucrose, soluble in water, slightly soluble in ethanol, insoluble in ether. The natural glucose aqueous solution rotates to the right, so it belongs to "dextrose".

Glycogen (C??).h??o??

It is a kind of animal starch, also known as liver sugar or glycogen, which is a branched-chain polysaccharide formed by combining glucose, and its glycosidic chain is of type. It is a storage polysaccharide for animals. In mammalian accompaniment organs, glycogen is mainly found in skeletal muscle (about 2 3 of the glycogen in the whole body) and liver (about 1 3), and most other tissues, such as the heart muscle, kidney, brain, etc., also contain a small amount of glycogen.

Glycogen or glycogen analogues are also found in lower animals and certain microorganisms, such as fungi. The glycogen structure is similar to that of amylopectin.

The polysaccharides are eventually completely hydrolyzed to obtain monosaccharides.

Polysaccharides are glycosidic nucleostate bond sugar chains, at least more than 10 monosaccharides composed of polymeric sugar polymer carbohydrates, multi-modified sugar is not a pure chemical, but a mixture of substances with different degrees of polymerization. Polysaccharides are generally insoluble in water, have no sweetness, cannot form crystals, and have no reduction and rotometry. Polysaccharides are also glycosides, so they can be hydrolyzed.

The hydrolysates of sucrose are fructose and glucose.

Sucrose is a disaccharide, which is the main ingredient of edible sugar. Sucrose is sweet, odorless, soluble in water and glycerin. The content of sucrose in sugarcane and sugar beet is particularly rich, and sucrose can be divided into white sugar, white sugar, rock sugar, etc.

Extended content: Sucrose is decomposed into fructose and glucose by digestive juices in the human digestive system, and is absorbed by the small intestine.

Sucrose is thought to cause certain health problems, the most common of which is tooth decay, which is due to bacteria in the mouth that can convert the sucrose in food into or sunic acid, which erodes the enamel of the teeth.

Sucrose is high in calories, and excessive intake can easily cause obesity.

The hydrolysate of sucrose is (c).

A. Glucose and glucose.

Glucose and maltose.

c. Glucose and fructose

d. Glucose and galactose.

Sucrose is formed by the dehydration and condensation of one molecule of fructose and one molecule of glucose, so the products of its hydrolysis are fructose and glucose. It is the main component of table sugar, a kind of disaccharide early letter, which is formed by the condensation and dehydration of the hemiacetal hydroxyl group of a molecule of glucose and the hemiacetal hydroxyl group of a molecule of fructose. Sucrose has a sweet taste, no odor, is soluble in water and glycerol, and slightly soluble in alcohol.

It has optical rotation, but no variable optical rotation. Sucrose is almost universally found in leaves, flowers, stems, seeds, and fruits of the plant kingdom. It is especially abundant in sugar cane, sugar beet and maple sap.

Sucrose has a sweet taste and is an important food and sweet condiment. It is divided into white sugar, red sugar, white sugar, rock sugar, and brown sugar. Feast on the wilderness.

Sucrose is very soluble in water, its solubility increases with the increase of temperature, and it does not conduct electricity after dissolving in water. Sucrose is also soluble in aniline, nitrogen benzene, ethyl acetate, amyl acetate, molten phenol, liquid ammonia, mixtures of alcohol and water and mixtures of acetone and water, but insoluble in organic solvents such as gasoline, petroleum, anhydrous alcohol, chloroform, carbon tetrachloride, carbon disulfide and turpentine.

Sucrose is a crystalline substance. The specific gravity of pure sucrose crystals is, and the specific gravity of the sucrose solution varies depending on the concentration and temperature. The specific rotation of sucrose is + to +.

The hydrolysate of sucrose is actually fructose and glucose.

Sucrose itself is a disaccharide, and sucrose is actually a major component of the edible sugar we eat in our daily life. Sucrose has a sweeter taste, no odor, and can be soluble in water as well as in glycerin. The content of sucrose in sugarcane and sugar beet is relatively rich.

Principle of sucrose hydrolysis

If 1 molecule of sucrose is hydrolyzed, it will produce 1 molecule of glucose and 1 molecule of fructose. Among glucose and fructose, glucose is a sugar that is insoluble in ether, while fructose can be soluble in ether.

Fructose is actually sweeter than glucose, so in general, sucrose is also sweeter in taste.

Hydrolysis of sugars refers to the reaction of disaccharides or polysaccharides catalyzed by dilute acid and finally hydrolyzed into glucose or fructose, which often occurs in human metabolism and biological fermentation. One molecule of sucrose is hydrolyzed into one molecule of fructose and one molecule of glucose.

With the naked eye, there is no phenomenon, no color change, no gas precipitation. But when placed in a polarimeter, the optical rotation changes as the reaction progresses.