If you're converting from active dry to instant, you'll want to use about 75-80% of the yeast called for in the recipe. But I don't often bother, myself. The bread rises a bit faster than the recipe calls for, sometimes, but not much.
in digestion (biology): Digestion. The chemical reactions involved in digestion can be clarified by an account of the digestion of maltose sugar. Maltose is, technically, a double sugar, since it is composed of two molecules of the simple sugar glucose bonded together. The digestive enzyme maltase catalyzes a reaction in which a molecule of water is inserted at the point at which the two glucose units are linked, thereby...
Maltose is a disaccharide formed from the linkage of glucose + glucose, sucrose is formed from the linkage of glucose + fructose, and lactose is formed from the linkage of glucose + galactose. Lactose is also referred to as milk sugar because it is found in milk.actose Intolerance. Because lactose is a double sugar, or disaccharide, it is too big to pass through the lining of your digestive tract when you consume it. Therefore, it must be broken down into its monosaccharide units to be absorbed out of your digestive tract and into your bloodstream.