<Li> Lactose is the naturally occurring sugar found in milk . A molecule of lactose is formed by the combination of a molecule of galactose with a molecule of glucose . It is broken down when consumed into its constituent parts by the enzyme lactase during digestion . Children have this enzyme but some adults no longer form it and they are unable to digest lactose . </Li> <Li> Maltose is formed during the germination of certain grains, the most notable being barley, which is converted into malt, the source of the sugar's name . A molecule of maltose is formed by the combination of two molecules of glucose . It is less sweet than glucose, fructose or sucrose . It is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase . </Li> <Li> Sucrose is found in the stems of sugarcane and roots of sugar beet . It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots . The different proportions of sugars found in these foods determines the range of sweetness experienced when eating them . A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose . After being eaten, sucrose is split into its constituent parts during digestion by a number of enzymes known as sucrases . </Li> <P> The sugar contents of common fruits and vegetables are presented in Table 1 . All data with a unit of g (gram) are based on 100 g of a food item . The fructose / glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose . </P>

Whats the difference between sugar and sugar cane