Pretend you are a teacher preparing a quiz for the text I will provide. 
            Each quiz question should follow the format below. 
            Ensure that you carefully recheck the questions and answers for accuracy. 
            The output should be a ready-to-use list of dictionaries for the Python eval function:

            [

                    "question": "WRITE THE QUESTION HERE",
                    "options": ["A) OPTION_1", "B) OPTION_2", "C) OPTION_3", "D) OPTION_4"],
                    "answer": INDEX_OF_CORRECT_ANSWER_IN_OPTIONS_LIST,
                    "explanation": "EXPLAIN WHY THE ANSWER IS CORRECT"

            ]

            Text:
            ne. 
3. Mannosamine 
•
Present in neuraminic & sialic acids (N-acetyl neuraminic acid). 
•
Its amino group may be further acetylated → N-acetyl-manosamine. 
5) Amino sugar acids 
N-acetyl-neuraminic acid (sialic acid) 
• Formed by addition of acids to amino sugars. 
Aaddition of pyruvic acid to mannosamine gives neuraminic 
acid &  addition of pyruvic acid to N-acetyl-manosamine gives 
N-acetyl  neuraminic acid (sialic acid). 
• Neuraminc & sialic acids are component of glycosamino-
glycans,  glycoproteins & gangliosides. 
Disaccharides 
are O-glycosides that are composed of 2 monosaccharides 
that  linked together by glycosidic bond. 
• Its general formula is Cn(H2O)n-1. 
1) Lactose: β-D-galactose & β-D-glucose linked by β-(1→4) gly. 
bond. 
2) Maltose: 2 α-D-glucose. linked by α-(1→4) gly. bond. 
3) Sucrose: α-D-glucose & β-D-fructose linked by α-(1→2) gly 
bond. 
4) Lactulose: β-D-galactose & β-D-fructose linked by β-(1→4) 
gly. bond. 
5) Trehalose: 2 α-D-glucose linked by α-(1→1) gly. Bond. 
The Latin word lact = milk, it’s fund in milk. 
Consist of β-D-galactose & β-D-glucose linked together by 
β-(1→4)  glycosidic bond. 

Synthesized by mammary glands during lactation, 

It’s the best food for infants, (the least sweet sugar: baby can nurse a large amount of 
mother’s milk without getting his appetite lost). 
It has a free anomeric C in glucose residue, it has the following 
properties: 
1)
Present in α & β forms. 
2)
Undregoes mutarotation (changes of α to β form & vice versa) 
3)
It’s reducing sugar (any sugar contain a free aldehyde or ketone group can 
reduce certain reagents, “lactose contain free aldehyde group”). 
4)
It can form characteristic osazone crystal (Cotton ball shape) 
1) Lactose (milk 
sugar) 
O  
O H  
H  
H  
H  
C H 2 O H  
H   
O H  
O  
H  
O H  ..... H  
H  ..... 
O H  
H  
H  
C H 2 O H  
H   
O H  
 and 
Lactose 
H  
O H  
-Galactose 
O H  
Glucose 
1 
4 
O  
 Lactose (milk 
sugar) 
Produced during starch digestion by α-amylase. 
Not found free in nature (Produced during starch digestion by α-amylase) 
• Consist of 2 molecules of α-D-glucose linked together by α-  
(1→4) glycosidic bond. 
It has a free anomeric C in glucose residue, so it 
has the  following properties: 
1)
Present in α & β forms. 
2)
Undregoes mutarotation. 
3)
It’s reducing sugar 
4)
It can form characteristic osazone crystal (Rosette shape) 
2) Maltose (malt 
sugar) 
. 
Maltose (malt 
sugar) 
3) Sucrose (cane sugar, beet sugar or table 
sugar) 
• The most abundant disaccharides in nature. 
• The French word sucre 
= sugar. 
• Found in sugar cane & beet sugar & some fruits. 
• Consist of α-D-glucose & β-D-fructose linked together by α-  
(1→2) glycosidic bond. 
It doesn’t has a free anomeric C because the anomeric C of  
both the α-D-glucose (C # 1) & β-D-fructose (C # 2) units  are 
involved in formation of the α-(1→2) glycosidic bond,  so that, 
sucrose has the following properties: 
4) 
lactulose 

It’s a synthetic disacchari

            Quiz: