ID #1014

I was wondering if it is chemically right to add a pentose and a hexose sugar or any two sugars with different amount of carbons using glycosidic linkages? If so, would you name them the same way we have learned?

There aren't many really biologically relevant disaccharides to begin with, and I don't know of any that have differing numbers of carbons in the monosaccharides.

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