A BRIEF PRESENTATION ON DISACCHARIDES. NOTE- FONTS MAY APPEAR WEIRD BCOZ THE FONTS I USED DO NOT APPEAR IN THIS PPT.

1. DISACCHARIDES
KANAV BHANOT
Presentation on
by
Roll no. 05

2. • DISACCHARIDES
• FORMATION
• CLASSIFICATION
• BIBLIOGRAPHY
 SUCROSE
 LACTOSE
 MALTOSE

3. • When two monosaccharide are combined by
glycosidic linkage, a disaccharide is formed.
Therefore they yield two molecules of same or
different monosaccharide on hydrolysis.
• General formula of Disaccharides : Cn(H2O)n-1
• The disaccharides just like monosaccharides
are white crystalline, sweet solids. However,
even though they are soluble in water, they are
too large to pass through cell membranes.

4. Disaccharides are formed when two
monosaccharides are joined together and a
molecule of water is removed, a process
known as dehydration reaction.
For example;
 Milk sugar (lactose) is made from
glucose and galactose.
 Sugar from sugar cane and sugar beet
(sucrose) is made from glucose and
fructose.
 Maltose, another notable disaccharide,
is made up of two glucose molecules.

5. There are two different types of
disaccharides:
I. Reducing disaccharides, in which one
monosaccharide, still has a
free hemiacetal unit.
II. Non-reducing disaccharides, in which
neither monosaccharide has a free
hemiacetal unit.
Example: i. LACTOSE
ii. MALTOSE

6. STRUCTURE
The glucose part had the aldehyde at carbon 1,
and the fructose part had the ketone group at
carbon 2. Since the linkage is 1,2, neither group
is free. Therefore, sucrose is not a reducing
sugar.

7. INTRODUCTION
 The molecule is a disaccharide derived
from glucose and fructose with the molecular
formula C12H22O11.
 Sucrose is commonly known as table sugar.
 It is a white, odourless, crystalline powder with a
sweet taste.
FUNCTIONS
 Used in syrup preparation, tablet manufacture,
nutrient and demulcent .
 Sucrose is also used in preparation of dextran (a
polysaccharide used as plasma substitute).

8. STRUCTURE
It has a 1,4- glycosidic linkage, acts as a
reducing sugar because both of the original
aldehyde group were on carbon 1, and one of
them is free to react.

9. INTRODUCTION
• Lactose is a disaccharide derived from
the condensation of Galactose and Glucose
• Lactose is commonly called Milk Sugar.
• It is Dextrorotatory
• Lactose requires you have an enzyme
called lactase to digest the disaccharide.
FUNCTIONS
• Widely used in food industry.
• Also used as filler in tablets.

10. STRUCTURE
The aldehyde groups are at carbon 1 in each of
the original glucose molecules. Since the
linkage is 1,4, one free aldehyde group remains.
Therefore, maltose acts as a reducing sugar.

11. INTRODUCTION
• Maltose, is
a disaccharide formed from
two units of glucose.
• Maltose is commonly called
Malt Sugar.
• It is produced commercially
by hydrolysis of starch.
FUNCTIONS
• Converted to glucose and used as an energy
source for growing embryo in seed.
• Used in alcohol production.

12. The sources that enabled me to bring out this
presentation to you all are :
HARPER’S Illustrated Biochemistry
Textbook of Biochemistry by VASUDEVAN
Class Notes