1. What are the physical and chemical properties of?

a. monosaccharides
b. disaccharides
c. starch

Monosaccharides such as glucose and fructose are crystalline solids at room

temperature, but they are quite soluble in water, each molecule having several OH
groups that readily engage in hydrogen bonding. The chemical behavior of these
monosaccharides is likewise determined by their functional groups.

Similar to other carbohydrates, disaccharides are comprised of hydrogen, carbon, and

oxygen, and the ratio of hydrogen atoms to oxygen atoms is often 2:1, which explains
why they are referred to as hydrates of carbon. The general chemical formula of
disaccharides is C12H22O11.

starch, a white, granular, organic chemical that is produced by all green plants. Starch
is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other
solvents.

2. What are the stages in starch hydrolysis?

gelatinization, involving the dissolution of the nanogram-sized starch granules to form a

viscous suspension; liquefaction, involving the partial hydrolysis of the starch, with
concomitant loss in viscosity; and. saccharification, involving the production of glucose
and maltose by further hydrolysis.