Hydrolyzing of disaccharides and amino acids

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QuizinartBlade
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Hydrolyzing of disaccharides and amino acids

Post by QuizinartBlade » Mon Feb 02, 2009 11:35 am

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
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Re: Hydrolyzing of disaccharides and amino acids

Post by Daniel01 » Mon Feb 02, 2009 7:52 pm

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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