What are trace elements in food

What are disaccharides and polysaccharides, and whattype of reaction is used to make them?

What is lipid phosporylation?

This is the compound tagatose. Is this an aldose or a ketose?

How are starch and cellulose different?

What is the relationship between the following monosaccharides (enantiomers, diastereomers, or epimers)? - D-glucose and L-glucose - D-glucose and D-allose - D-allose and D-altrose - D-altrose and D-glucose

3) a) Research the chemical structure of maltose. How can you tell that it is a carbohydrate from its chemical structure? b) Is maltose a monosaccharide, a disaccharide, or a polysaccharide? How can you tell?

Disaccharides like lactose can barely get through dialysis tubing, but CAN NOT move across a cell membrane. What must happen to disaccharides and polysaccharides that we eat in order for our cells to use them as energy molecules? What must be present in the digestive tract for this to happen?

Use this site to answer the question: https://www.echalk.co.uk/3Dmolecules/carbohydrates/glucoseOpen.htm What happens to your molecular formula when you create disaccharides? Why?

What is the order of the ingredients in a dog food?