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

One characteristic shared by sucrose, lactose, and maltose is that __________.

they all contain only glucose as their monosaccharide component

they are all reducing sugars

they are all polysaccharides

they are all disaccharides composed of two monosaccharide units

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Verified step by step guidance

Understand the question: The problem is asking about a shared characteristic of sucrose, lactose, and maltose. These are examples of carbohydrates, specifically disaccharides.

Define disaccharides: Disaccharides are carbohydrates composed of two monosaccharide units joined by a glycosidic bond. Examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).

Eliminate incorrect options: Analyze the given choices. The first option ('they all contain only glucose as their monosaccharide component') is incorrect because sucrose contains fructose and lactose contains galactose. The second option ('they are all reducing sugars') is incorrect because sucrose is not a reducing sugar. The third option ('they are all polysaccharides') is incorrect because polysaccharides are composed of many monosaccharide units, not just two.

Identify the correct characteristic: The correct answer is that sucrose, lactose, and maltose are all disaccharides composed of two monosaccharide units. This is the shared characteristic among them.

Summarize the reasoning: By understanding the structure and properties of these molecules, we conclude that the shared characteristic is their classification as disaccharides, which are formed by the combination of two monosaccharides through a glycosidic bond.