Disaccharides and polysaccharides can be hydrolyzed (broken down), given sufficient time,

into their constituent monosaccharides. In the laboratory hydrolysis can be achieved by

reacting the di- and poly- saccharides with acid. Acid hydrolysis of disaccharides will produce
the constituent monosaccharides. Acid hydrolysis of polysaccharides will first produce smaller
polysaccharides and disaccharides, but eventually, given sufficient time, will produce the
constituent monosaccharides. In our bodies the hydrolysis of polysaccharides (except
cellulose) is carried out by enzymes that are found in our saliva or secreted from our pancreas.

Hydrolysis of starch progresses in several stages with a-D-glucose as the final product. Starch
gives an intense, brilliant blue-black color with iodine, whereas, intermediate products of
hydrolysis called dextrins give red to red-brown color. As hydrolysis proceeds, the products give
no color with iodine.