A condensation product of two monosaccharides by elimination of water (usually between an alcoholic OH and a hemiacetal OH); e.g., sucrose, lactose, maltose.
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di·sac·cha·ride (')dī-'sak-ə-.rīd n any of a class of sugars (as sucrose) that on hydrolysis yields two monosaccharide molecules called also biose, double sugar
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n.
a carbohydrate consisting of two linked monosaccharide units. The most common disaccharides are maltose, lactose, and sucrose.
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di·sac·cha·ride (di-sakґə-rīd) any of a class of sugars composed of two glycosidically linked monosaccharides; the term is most commonly used for those composed of hexoses, such as sucrose, lactose, and maltose.Medical dictionary. 2011.