Carbohydrates are organic compounds that contain carbon, oxygen, and hydrogen. The two main types of sugars are monosaccharides and disaccharides. Glucose, Choose...maltosesucroselactosegalactose, and fructose are the three most common Choose...monosaccharidesdisaccharidespolysaccharidesoligosaccharides. Disaccharides are created when Choose...onetwo threefour monosaccharides are joined. Choose...GlucoseSucroseFructoseMaltose is the most abundant simple carbohydrate unit in nature. It makes up at least one of the two sugar molecules in every Choose...disaccharidemonosaccharidesFructoseMaltose. Choose...GalatoseLactoseSucroseFructose also known as levulose tastes the sweetest of all sugars. Choose...SucroseLactoseGalatoseFructose is usually chemically bonded to glucose to form lactose.

When a food label lists sugar as an ingredient the term refers to Choose...sucrosemaltoseglucoselactose. Human milk tastes sweeter than cow's milk because it has a higher concentration of lactose. When digestive enzymes break down starch in the mouth, a sweet taste is sensed. This sweet taste can be attributed to Choose...glucosemaltosesucrosefructose.