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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.
All monosaccharides and disaccharides dissolve in water. A. The oxygen in carbohydrates creates polar bonds. B. The water in carbohydrates mixes with other water and dissolves. C. The dehydration synthesis reactions used to create disaccharides also creates water.D. The carbon and hydrogen in carbohydrates create non-polar bonds.E. Water can perform hydrolysis on disaccharides, splitting them into smaller monosaccharides.. The water in carbohydrates mixes with other water and dissolves. C. The dehydration synthesis reactions used to create disaccharides also creates water.