CHEM 181 Lecture Notes - Lecture 19: Brown Sugar, Galactose, Disaccharide

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Mitchell Huot

Document Summary

More sweet by itself than glucose or sucrose - used as an individual sweetener. Ho(cid:374)ey: has a 39% of fructose, that"s why it"s really sweet (cid:894)co(cid:373)pared to 1% sucrose(cid:895) Disaccharide made up of 2 glucose molecules, sweetening agent derived from the partial hydrolysis of starch. Disaccharide made up of glucose and galactose (which are both monosaccharides) Only 35% of the human population can digest lactose (milk sugar) beyond the age of. Enzyme that breaks down lactose into 2 component parts (galactose and glucose) for. 65% of the world cannot digest milk products very well northern climate people. Intake milk products with the lactaid which is the appropriate concentration of lactase, Enzyme in addition to the other kinds of enzymes. Derived from aspergillus niger (which is a bacterium that requires zinc) If you chew it longer than normal, the taste becomes sweeter. Which is a confirmation that the enzyme saliva amylase s present in the saliva and has begun.