HORTICULTURE

Detailed explanation-1: -Maltose consists of two molecules of glucose that are linked by an -(1, 4’) glycosidic bond. Maltose results from the enzymatic hydrolysis of amylose, a homopolysaccharide (Section 28.9), by the enzyme amylase. Maltose is converted to two molecules of glucose by the enzyme maltase, which hydrolyzes the glycosidic bond.

Detailed explanation-2: -Glucose-(1 → 4)-glucose is the backbone glycosidic linkage in three abundant biological storage polysaccharides: amylose, amylopectin, and glycogen. Experimental and computational investigations have shown that the (1 → 4)-glycosidic bond in glucans is conformationally restricted.

Detailed explanation-3: -Maltose is a disaccharide which is formed by two units of glucose molecules linked by a glycosidic bond. The bond is formed between the C1 of one glucose with the C4 of other glucose molecule.

Detailed explanation-4: -Maltose is composed of two molecules of glucose joined by an -1, 4-glycosidic linkage. It is a reducing sugar that is found in sprouting grain. Lactose is composed of a molecule of galactose joined to a molecule of glucose by a -1, 4-glycosidic linkage. It is a reducing sugar that is found in milk.

Detailed explanation-5: -In maltose the glycosidic oxygen atom of one glucose is and is bonded to the C-4 atom of another glucose unit that is the aglycone. Therefore, maltose is an -1, 4ʹ-glycoside.