Answer the following question given this paragraph: 

The disaccharides differ from one another in their monosaccharide constituents and in the specific type of glycosidic linkage connecting them. There are three common disaccharides: maltose, lactose, and sucrose. All three are white crystalline solids at room temperature and are soluble in water. We’ll consider each sugar in more detail.


Q: Maltose, lactose, and sucrose are common types of what, which are distinguished by their monosaccharide constituents?


A:
disaccharides