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4.1.2 Monosaccharides. In general all monosaccharides are soluble in water, sparingly soluble in ethanol and insoluble in ether, are optically active, possess reducing properties (ie. reduce Fehling's solution), can be represented by the general formula C x H 2x O x, and generally possess a sweet taste.
The 3 monosaccharides (glucose, fructose, and galactose)all have the same chemical formula (C6H12O6), but their structures differ. The 3 disaccharides (maltose, sucrose, and lactose) are pairs of monosaccharides, each containing a glucose paired with one of the 3 monosaccharides. The sugars derive primarily from plants, except for lactose and its component galactose, which come from milk and milk products.A disaccharide, in turn, can be broken into its two monosaccharides by a hydrolysis reaction using water.