Sugars composed of two monosaccharide units; the nutritionally important disaccharides are sucrose, lactose, and maltose.
A 12-carbon sugar.
Carbohydrates consisting of two covalently linked monosaccharide units—hence “di” for “two.”
Sugars that must be digested before they can be absorbed by the small intestine. They include sucrose, lactose, and maltose.
A carbohydrate containing two sugar (saccharide) units. Sucrose, mannose, and lactose are common disaccharides in the human diet.
A disaccharide is a carbohydrate containing two monosaccharides linked by a chemical bond. Sucrose, lactose, and maltose are common dietary disaccharides.
A carbohydrate consisting of two linked monosaccharide units. The most common disaccharides are maltose, lactose, and sucrose.
Sugar composed of two sugar molecules. Table sugar is a disaccharide.
Sugars composed of two simple (monosaccharide) sugars, such as lactose and sucrose.
When two monosaccharides combine, it forms a compound known as a disaccharide, or more commonly referred to as a “double sugar.”
When two monosaccharides join forces, with the removal of a water molecule, they undergo a transformative process wherein a sugar compound is synthesized.
A type of carbohydrate consisting of two interconnected monosaccharide components. Lactose, maltose, and sucrose are examples of disaccharides.