Fructose, corn syrup, fruit-juice concentrate, malt syrup, sucrose, molasses, dextrose, and glucose are all sugars.

果糖，玉米糖浆，果汁精，麦芽糖，蔗糖，糖蜜，葡萄糖都是糖。

In other words, the bacteria are not using fructose and sucrose as food.

换句话说，这些细菌不会将果糖和蔗糖当作食物。

Link two of them together, and you've got a disaccharide, lactose, maltose, or sucrose.

把这些糖中的其中两种连接起， 得到了二糖，乳糖，麦芽糖或者蔗糖。

Some bacteria ferment sucrose, and that produces lactic acid as a byproduct.

有一些细菌可以发蔗糖，并有副产物乳酸产生。

Finally, sucrose has an alpha 1-2-glycosidic bond, meaning that carbon 1 of glucose and carbon 2 of fructose are bonded.

最后，蔗糖中的糖是α-1,2糖，葡萄糖分子的1号碳与果糖分子的2号碳相连。

There's a scale for measuring sugar sweetness that rates sucrose from a table sugar at one.

有一种用于测量糖甜度的量表，它将食糖中的蔗糖评分为 1。

But now what our work actually shows is that both fructose and sucrose do make it to the colon where the microbiota exist.

“但现在我们的研究实际上表明，果糖和蔗糖确实会进入结肠，而那里存在微生物群。

Because they’re on the pellicle of the teeth, these bacteria come into contact with sucrose, a sugar found in various foods and drinks including table sugar.

因为它们位于牙齿表面薄膜，会很容易接触到蔗糖，很多食物和饮料中都含蔗糖。

Lactose is all the way down at 0.16, so you'd need six times as much lactose to get the same sweetness that any amount of sucrose will give you.

乳糖一直下降到 0.16，因此您需要六倍的乳糖才能获得与任何数量的蔗糖相同的甜度。

" That sugars, particularly highly refined sucrose, produce peculiar physiological effects is well known, " wrote Sidney Mintz, whose 1985 book Sweetness and Power is one of two seminal English-language histories of sugar.

西德尼·明茨在1985年出版的《甜蜜与力量》一书中写道：“众所周知，糖，尤其是高度精炼的蔗糖，会产生特殊的生理效应。”

Different enzymes help to break different linkages - for example amylases break down large polysaccharides like starch into smaller units, whereas lactase, sucrase, and maltase break down lactose, sucrose, and maltose into their monosaccharides.

不同的消化酶能分解特定的糖链，比如淀粉酶可以将淀粉等多糖分解为小分子的糖，而乳糖酶、蔗糖酶、麦芽糖酶则分别可将乳糖、蔗糖、麦芽糖降解为相应的单糖。

For example, in honey 50% of the sugar is fructose, 44% is glucose, 4% is galactose, 2% is maltose; whereas in maple syrup less than 1% of the sugar is fructose, 3% is glucose, and 96% is sucrose.

举个例子，蜂蜜中含有50%的果糖、44%的葡萄糖、4%的半乳糖与2%的麦芽糖；而枫糖浆中，果糖的含量不到1%，葡萄糖仅占3%，其余的96%都是蔗糖。