Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

Which of the following best describes the production of sucrose, maltose, and lactose?

They are generated by the reduction of polysaccharides.

They are produced by the hydrolysis of polysaccharides into monosaccharides.

They are formed by the condensation of two monosaccharides, releasing a molecule of water.

They are synthesized by the oxidation of monosaccharides.

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Verified step by step guidance

Understand the question: The problem is asking about the biochemical process responsible for the production of sucrose, maltose, and lactose, which are disaccharides.

Recall the definition of disaccharides: Disaccharides are carbohydrates composed of two monosaccharides joined together by a glycosidic bond.

Identify the process involved: The formation of a glycosidic bond between two monosaccharides occurs through a condensation reaction, where a molecule of water is released.

Eliminate incorrect options: Reduction of polysaccharides, hydrolysis of polysaccharides, and oxidation of monosaccharides do not describe the formation of disaccharides. Reduction involves gaining electrons, hydrolysis involves breaking bonds with water, and oxidation involves losing electrons.

Conclude the correct description: The production of sucrose, maltose, and lactose is best described as the condensation of two monosaccharides, releasing a molecule of water.