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

Maltose is formed when which molecules bond with one another?

Two glucose molecules

Two galactose molecules

One glucose and one fructose molecule

One glucose and one galactose molecule

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Verified step by step guidance

Understand the structure of maltose: Maltose is a disaccharide, meaning it is composed of two monosaccharide units bonded together. It is specifically formed from two glucose molecules.

Recall the type of bond involved: Maltose is formed through a glycosidic bond, which is a covalent bond between two monosaccharides. This bond is created during a dehydration reaction, where a water molecule is removed.

Identify the monosaccharides involved: Maltose is composed of two glucose molecules. This distinguishes it from other disaccharides like sucrose (glucose + fructose) or lactose (glucose + galactose).

Determine the specific linkage: In maltose, the glycosidic bond typically forms between the first carbon (C1) of one glucose molecule and the fourth carbon (C4) of the second glucose molecule. This is referred to as an α(1→4) glycosidic bond.

Review the options provided: Based on the structural and bonding information, the correct answer is 'Two glucose molecules.' The other options involve different monosaccharides that do not form maltose.