In table sugar, the molecules are chemically bonded, forming a disaccharide that is broken apart inside the body.
If you chemically bonded two glucose (monsaccharide) molecules you would have a disaccharide, maltose, used to flavor malt liquor.
In table sugar, the molecules are chemically bonded, forming a disaccharide that is broken apart inside the body.
If you chemically bonded two glucose (monsaccharide) molecules you would have a disaccharide, maltose, used to flavor malt liquor.