a lr Lactose, mallose, and sucrose ae al compound sugars, saccharide, wih the general fori GyzHez0 y. They are formed by the combination of two monosaccharide molecules with he exclusion ofa melecule of water + Lactose fhe naturally occuring sugar found in mik. A molecule of lactose ls formed by the combination ofa molecule of galactose wth a molecule of glucose. tis broken down when consumes ino its constituent parts by he enzyme lactase dung digestion. Children nave this enzyme but some adults no longer form it an they are unable to digest actse + Mattose is frmed dung the germination of cetan gains, he most notable Beng bey, which converted into mal, he source of he sugars ame. A molecule of maltose i formed by the combination of two molecules of glucose. ts less sweet han glucose, uctse or sucrose tis formed in the body during the gestion of starch by the enzyrne amylase ands sal broken down dung dlgeston by the enzyme malas + Sucrose is ound inthe toms of sugarcane and roots of sugar beet also occurs naturaly alongside fructose and glucose in ther plans, n parcular tuts and some oot suc as caro. The dterentproportons of sugars found in ese foods determines the range of sweetness experience when eating them ™]A molecule of sutose Is formed bythe combination ofa molecule of glucose wih a molecule of utes. Aer being eaten, sucrose ssp into ts constituent parts dung digestion by a numberof enzymes known as surases!") Sources exit} “The sugar contents of common ls and vegetables are presented in Table 1, The uctose to ructese pus glucose ratios ealewate by iccng the fructose ang glucose coming Hom the sucrose. In Novernber 2019, sclontsts reported detecting, forthe fst time, sugar molecules, Including bose, In metoortes, suggesting that chemical processes on asteroids can produce some tndamentaly essential biodngredens important to Me, and supporting the nation of an RNA Works prior tw a DNA.based origin of ite on Ear, and possiby as we, the noton of pansperia"°5) ‘Table 1. Sugar content of selected commen plat foods (9/10)! ‘otal ‘eerbohydrate® Tots! Free Free Fctoee | ee Food tem a Sucrose (Fructoterciucose) a8 8% of Including sugars tructose_glucos wre he dietary fiber : Fru Apple 138 to 59 242k? 20