Question

What are the similarities and differences in the products of hydrolysis of sucrose, maltose and lactose?

Answer 1

Hint: Carbohydrates are classified into different types based on the presence of the number of monosaccharides. Generally disaccharides undergo hydrolysis and form two monosaccharides corresponding to the disaccharides as the products.

Complete answer:
- In the question it is given to write the hydrolysis products of the given disaccharides like sucrose, maltose and lactose.
- We know that all the given disaccharides of sucrose, maltose and lactose undergo hydrolysis and produce two monosaccharides as the products.
- The first similarity between sucrose, maltose and lactose is that all are disaccharides means contain two monosaccharide units in their structure.
- The second similarity between the of sucrose, maltose and lactose is all are isomers having same molecular formula and the molecular formula is ${{C}_{12}}{{H}_{22}}{{O}_{11}}$ .
- The other similarity in the hydrolysis of the given disaccharides of sucrose, maltose and lactose is that all the disaccharides after hydrolysis produce glucose as the one of the monosaccharide.
- The first difference is that all the disaccharides (sucrose, maltose and lactose) do not have the same structure.
 - The second difference is that all the monosaccharides which are produced after hydrolysis of sucrose, maltose and lactose will have same molecular formula ${{C}_{6}}{{H}_{12}}{{O}_{6}}$ but the structure of the one of the product is different.
- The hydrolysis of sucrose produces one mole of glucose and one mole of fructose, hydrolysis of maltose produces two moles of glucose and hydrolysis of lactose produces one mole of glucose and one mole of galactose as the products.
- For example we can see the hydrolysis of the lactose is as follows.

Note:
It’s not mandatory that all the disaccharides should produce the same type of the monosaccharide as the products on the hydrolysis. The formation of the monosaccharide is going to depend on the structure of the disaccharide.