Sucrose vs. Lactose

Sucrosenoun

(carbohydrate) A disaccharide with formula C12H22O11, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

Sucrosenoun

A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

Sucrosenoun

a complex carbohydrate found in many plants and used as a sweetening agent

Sucrose

Sucrose is made up of one molecule of glucose and one molecule of fructose joined together. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.

Lactosenoun

(carbohydrate) The disaccharide sugar of milk and dairy products, C12H22O11, a product of glucose and galactose used as a food and in medicinal compounds.

Lactosenoun

The main sugar present in milk, called also sugar of milk or milk sugar. When isolated pure it is obtained crystalline; it is separable from the whey by evaporation and crystallization. It is a disaccharide with the formula C12H22O11, being chemically 4-(

Lactosenoun

See Galactose.

Lactosenoun

a sugar comprising one glucose molecule linked to a galactose molecule; occurs only in milk;

Lactose

Lactose is a disaccharide. It is a sugar composed of galactose and glucose subunits and has the molecular formula C12H22O11.