Glucose is a monosaccharide, consisting of one 6-carbon ring.  Sucrose and maltose are disaccharides, and starch is a polysaccharide chain of glucose units.

Chitin is a polymer that makes up the cell wall of fungal cells as well as the exoskeleton of arthropods. It itself is made up of N-Acetylglucosamine

Starch is a polysaccharide stored in plants.  Glycogen is a polymer of glucose in animals stored in the liver and muscle cells.  Lipids are molecules made mostly of carbon and hydrogen that store energy.

Sucrose is made up of a glucose molecule and a fructose molecule. Knowing this gives a hint to the correct answer. Maltose is made up of two glucose molecules. Many glucose molecules joined together make up starch. Lactose is the sugar found in milk, and is made up on a glucose and a galactose molecule. Thus, all of the other sugars listed are disaccharides. Lactase is an enzyme, as shown by the "-ase" ending. 

A phosphodiester bond occurs in DNA and RNA between nucleotides to form nucleic acids. Ester linkage occurs in fats and lipids between a carboxyl group and the carbon chain. A peptide bond occurs between two amino acids to form a peptide bond. Hydrogen bonding is the interaction of a hydrogen of one molecule with either a oxygen, nitrogen, or fluorine of another molecule.

Maltose is a disaccharide and glucose is a monosaccharide so the question is asking what will break the disaccharide into its respected monosaccharide. Hydrolysis is the addition of a water molecule to break the glycosidic linkage of a sugar. Dehydration reaction is a type of condensation reaction that will ultimately join two monosaccharides together via the removal of a water molecule. Polymerization is a general term with regards of monomers forming polymers through a reaction. Hydration reactions are the addition of a water molecule but do not necessarily break any bonds but are used form an alcohol.

Fats have an incredibly high potential to produce a lot of energy when broken down. This is because they are very saturated, which means they have a lot of bonded hydrogens. They also have a lot of carbon-carbon bonds, which have a lot of potential energy stored. When you break down a fat, especially one that has fourteen or more carbons in the chain, you release the energy from every carbon-carbon and carbon-hydrogen bond.

Comparing this to a sugar, alcohol, or protein (amino acids make up proteins), we can see that there aren't as many of these bonds to break. Proteins, in fact, require a lot of energy to break down because they have to be converted into other forms first.

Amphipathic molecules have both a polar and nonpolar region. This amphipathic quality allows phospholipids to create the plasma membrane in eukaryotic cells. The polar region is the phosphate head, which interacts with the aqueous cytosol and extracellular environment. The nonpolar region is the fatty acid tail, which is sequestered in the bilayer of the membrane and helps reduce the permeability to certain molecules.

Water is a very polar substance that will not interact well with nonpolar macromolecules. Enzymes (proteins), oligosaccharides (carbohydrates), and nucleic acids all contain polar regions that make them soluble in aqueous environments. Lipids, however, are hydrocarbons and generally lack a polar region. Lipids would not be soluble in water, but would be soluble in nonpolar organic solvents, like chloroform. We can conclude that cholesterol is a lipid.

Lipids are composed of hydrocarbon chains and are very nonpolar. Polar solvents interact well with polar solutes, but do not solvate nonpolar solutes. When lipids are placed in a polar solvent, they will group together to minimize surface contact with the solvent. These droplets of lipids, or micelles, act like containers for the lipid, keeping them grouped together instead of being distributed through the solvent.

The lipids do not precipitate as they are not necessarily in a solid form. Even lipids in the liquid state can form micelles.