Editing Sugar (section)

=== Disaccharides ===

Lactose, maltose, and sucrose are all compound sugars, disaccharides, with the general formula {{chem2|C12H22O11}}. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water.<ref name=Manual/>

* '''[[Lactose]]''' is the naturally occurring sugar found in milk. A molecule of lactose is formed by the combination of a molecule of galactose with a molecule of glucose. It is broken down when consumed into its constituent parts by the enzyme [[lactase]] during digestion. Children have this enzyme but some adults no longer form it and they are unable to digest lactose.<ref>{{britannica|id=327315 |title=Lactase }}</ref>
* '''[[Maltose]]''' is formed during the germination of certain grains, the most notable being [[barley]], which is converted into [[malt]], the source of the sugar's name. A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose.<ref name=Manual/> It is formed in the body during the digestion of starch by the enzyme [[amylase]] and is itself broken down during digestion by the enzyme [[maltase]].<ref>{{britannica|id=360586 |title=Maltase }}</ref>
* '''[[Sucrose]]''' is found in the stems of sugarcane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots. The different proportions of sugars found in these foods determines the range of sweetness experienced when eating them.<ref name=Manual/> A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose. After being eaten, sucrose is split into its constituent parts during digestion by a number of enzymes known as [[sucrase]]s.<ref>{{britannica|id=571354 |title=Sucrase }}</ref>