from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A monosaccharide, C6H12O6, commonly occurring in lactose and in certain pectins, gums, and mucilages.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A monosaccharide found, along with lactose, in dairy products, and is synthesized by the body where it is found associated with glycolipids and glycoproteins.
from the GNU version of the Collaborative International Dictionary of English
- n. A white, crystalline sugar, C6H12O6, isomeric with dextrose, obtained by the decomposition of milk sugar, and also from certain gums. When oxidized it forms mucic acid. Called also lactose (though it is not lactose proper).
from The Century Dictionary and Cyclopedia
- n. A crystalline dextrorotatory sugar, C6H12O6, produced by the action of dilute acids on milk-sugar.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a simple sugar found in lactose
The galactose and glucose then enter the bloodstream where the galactose is converted in more glucose, the basic power source of the body.
But, for sugars such as galactose, which is commonly found in dairy produce, around 10 per cent is found in a different ring form called a 'furanose'.
Fermentation converts lactose into glucose and galactose, which is easily digestible by even the lactose - intolerant.
Examples are fructose, found in fruit, glucose, or blood sugar that is produced when carbohydrates are digested, and galactose, which is produced from digesting milk sugar, or lactose.
Metabolite analysis in blood and urine such as galactose-1-phosphate and sialic acid, respectively
But milk delivers more than just calcium, and some of its other components—like extra calories, saturated fat, and the sugar known as galactose—aren’t necessarily good for you.
It hydrolyses lactose into two monosaccharides – glucose and galactose – and yields a naturally sweet, low lactose milk product.
People who are lactose intolerant cannot digest it because they are lacking an enzyme called lactase, which breaks lactose down into glucose and galactose.
You added lactase to milk, the lactase split (digested) the lactose into the simpler sugars glucose and galactose, and you drank the milk.
Could you say that the bacteria split the lactose into glucose and galactose and then produce the lactic acid as a secondary step?
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