Glucose and fructose, two monosaccharides, when added together form sucrose, a disaccharide. It comes from sugar cane or sugar beets, and it is commonly known as table sugar.
Formation
The formation of sucrose occurs when the hydroxide (OH) ions of a glucose and fructose molecule react with each other.
Byproduct
A byproduct of the formation of sucrose is water. When the hydroxide ions of glucose and fructose combine, they are bonded together by one of the oxygen molecules. What are left are two hydrogen ions and an oxygen molecule, which is water.
Metabolism
For the body to use sucrose, it must be broken down into its monosaccharides by sucrase (the enzyme needed to metabolize sucrose).
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Sources
Sucrose, specifically table sugar, is found abundantly in sugar cane and sugar beets. It is also found in most fruits and vegetables.
Sucrose Intolerance
Individuals with intolerance to sucrose lack the sucrase enzyme, which is necessary to break down sucrose. These individuals also often lack the maltase enzyme, which is needed to breakdown another disaccharide known as maltose.