Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 36m
3. Energy & Cell Processes10h 6m
4. Tissues & Histology10h 3m
5. Integumentary System2h 20m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart2h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System2h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

2. Cell Chemistry & Cell Components

Carbohydrates

Anatomy & Physiology

2. Cell Chemistry & Cell Components

Carbohydrates

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Multiple Choice

One characteristic shared by sucrose, lactose, and maltose is that __________.

they are all polysaccharides

they are all monosaccharides

they all contain fructose

they are all indigestible by humans

they are all disaccharides

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Verified step by step guidance

Understand the basic structure of carbohydrates, which are organic compounds made up of carbon, hydrogen, and oxygen. They are classified into monosaccharides, disaccharides, and polysaccharides based on the number of sugar units.

Recognize that monosaccharides are the simplest form of carbohydrates, consisting of a single sugar unit. Examples include glucose, fructose, and galactose.

Identify disaccharides as carbohydrates composed of two monosaccharide units linked together. Common examples include sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (glucose + glucose).

Differentiate disaccharides from polysaccharides, which are complex carbohydrates made up of many monosaccharide units. Examples of polysaccharides include starch, glycogen, and cellulose.

Conclude that sucrose, lactose, and maltose are all disaccharides because they each consist of two monosaccharide units bonded together, distinguishing them from monosaccharides and polysaccharides.