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Lactose (also referred to as milk sugar) is a sugar which is found most notably in milk. Lactose makes up around 2–8% of milk (by weight). The name comes from the Latin word for milk, plus the -ose ending used to name sugars. Its systematic name is ß-D-galactopyranosyl-(1?4)ß-D-glucopyranose. Lactose is a disaccharide that consists of ß-D-galactose and ß-D-glucose fragments bonded through a ß1-4 glycosidic linkage. Lactose has a solubility of 1 in 4.63 measured&_160;%w/v. This translates to 0.216&_160;g of lactose dissolving readily in 1&_160;mL of water. The solubility of lactose in water is 18.9049&_160;g at 25°C, 25.1484&_160;g at 40°C and 37.2149&_160;g at 60°C per 100&_160;g solution. Its solubility in ethanol is 0.0111&_160;g at 40°C and 0.0270&_160;g at 60°C per 100&_160;g solution.[1]
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Lactose Subcategories
Lactose Articles
Things You Should Know and Do if You Have a Food Intolerance
by Kimberly Buchanan
Nov 10, 2008
Do you think you might have a food intolerance? Well, you wouldn’t be alone. There are claims that anywhere between 40% and 70% of the population suffer from at least one food intolerance.
The symptoms can be rather vague: intestinal upset,...
Galactosemia Detailed Information
by Juliet Cohen
Sep 10, 2008
Galactosemia is the lack of ability of the body to employ (metabolize) the simple sugar galactose, causing the buildup of galactose 1-phosphate in the body. It arises in about 1 out of every 60,000 births among Caucasians, while the rate is dissimila...
The Facts about Milk in Our Diet
by Geraint Roberts
Jun 16, 2006
Today, many people are lactose intolerant when it comes to consuming cows milk, and this occurs because there is either a deficiency or absence of the enzyme Lactase in the intestinal tract. People without this enzyme struggle to break down the milk...
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