Disaccharides

monosaccharides can also be alosteric regulators (think of fructose 1,6-bisphosphate in glycolysis) and so can disaccharides (think of lactose in the lac operon). Polysaccharides have a structural role in the cell wall of plants (cellulose) and fungi (poly-N-acetylglucosamine), ...

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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.

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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.

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... about the four main tests such as the benedicts test for reducing sugars in class. Benedicts reagent is an indicator for monsacharides and some disaccharides so in order to determine the sugar concentration , you would have to prpare a water bath. So the question is WHY does the water neeed ...

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Well, the disaccharides would have the slowest rate since they need to be turned into monosacharides first by hidrolysis. Then i suppose your monosacharides had to be turned into glucose first, since glycolysis starts with glucose, ...

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