Hydrolyzing of disaccharides and amino acids

[QuizinartBlade]

I'm having trouble understanding the hydrolyzing process in disaccharides and amino acids. Could someone, describe this process to me simply and in easy to understand language? I don't need the whold deal, just kind of an overview of what actually happens.

[Daniel01]

basically water is added to break the bonds in both molecules. So for Carbs water would break the glycosidic bond and in Proteins water would break the peptide bonds.