They may be classified into groups, according to the nature of the organic compound other than sugars which they yield when hydrolyzed.
As the fruit ripens, the pectose is hydrolyzed into the various semi-acid, or acid, bodies mentioned above.
When acetylcholine is released by the nerve junction, it is hydrolyzed by the enzyme.
The agents that effect the breaking down are the hydrolyzing ferments of the economy.
These glucosides yield "mustard oils" when they are hydrolyzed by the enzyme myrosin, which accompanies them in the plant.
They are very difficult to hydrolyze, and indigestible by animals.
When hydrolyzed by acids, or by the enzyme "invertase," it yields a mixture of equal quantities of glucose and fructose.
When hydrolyzed it yields glucose, fructose, and two (or more) molecules of galactose.
