Food Science - Sugar

Disaccharide that contains one glucose and one fructose molecule

• Sucrose
• Glucose
• Fructose
• Lactose

Sugar found in milk; Disaccharide composed of one glucose and one galactose molecule

• Sucrose
• Glucose
• Fructose
• Lactose

Monosaccharide found widely in fruits and honey

• Sucrose
• Glucose
• Fructose
• Lactose

Basic energy source of humans; Monosaccharide that is the most abundant of the sugars

• Sucrose
• Glucose
• Fructose
• Lactose

Process through which plants convert energy from the sun into glucose

• Photosynthesis
• Caramelization
• Hydrolysis
• Crystallization

Name given in organic chemistry to all carbohydrates that are classified as sugars

• Carbohydrates
• Saccharide
• Monosaccharide
• Invert Sugar

Simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature

• Saccharide
• Monosaccharide
• Invert Sugar
• Insulin

Two monosaccharides joined together

• Disaccharide
• Saccharide
• Monosaccharide
• Compound Sugar

Disaccharides and other large molecules undergo this process where they are divided into smaller parts by adding water

• Hydrolysis
• Photosynthesis
• Solubility
• Caramelization

Sugar contains lots of important vitamins and minerals that our bodies need to grow. 

• True
• False