Ingested carbohydrates consist primarily of polysaccharides, such as starches; disaccharides, such as sucrose (table sugar) and lactose (milk sugar) ; and monosaccharides, such as glucose and fructose (the sugar found in many fruits). A minor amount of carbohydrate digestion begins in the oral cavity with the partial digestion of starches by salivary amylase, which splits of the disaccharides maltose and isomaltose from starch. Starch digestion continues in the stomach until the food is well mixed with acid, which inactivates salivary amylase. Carbohydrate digestion is resumed in the intestine by pancreatic amylase. A series of disaccharidases that are bound to the microvilli of the intestinal epithelium diges disaccharides into manosaccharides (table 21.