1. Classify each pair of structures as enantiomer, diastereomers or neither enantiomers or diastereomers.2. Draw the structures. ParagraphStyles1. Classify each pair of of structures as enantiomer, diastereomers or neither enantiomers ordiastereomers1.2.菲- EÇHOHCHOCHOCHOHOH–Č- HОНHỌH.andOHHOandHOСнонOHCH,OHCH,OHCHOHCHOCHOCHOHHa)CH,OHb) HO HHOHH-HOOHOHH.OHOHCH,OHCH;OHHOCH,4CH,5.6.CHOCHOCH 3CH :OHHOHноHH.andOHOHČH2OHČHOHCHopines)O- Draw the structure of the ff:1. Xylose when converted to xylitol is used as sugar substitute in sugar freechewing gums, mints, and other candies. As medicine it is used to preventmiddle ear infections and can prevent tooth decay and dry mouth.2. Galactose when completely oxidized forms an insoluble, white, sandy crystalscalled galactaric acid.3. In glycolysis, one of the intermediate products is the formation of fructose 1,6diphosphate which splits to 2 trioses.

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1. Classify each pair of of structures as enantiomer, diastereomers or neither enantiomers or diastereomers 1. 2. CHO CHO OH CHO 主 CHO H- HO H- H C-H H. HO H. and OH HO H. and OH HO H. OH H- HO HƆ но HO HO CHOH CH;OH CH;OH 3. CHO CHO CHOH CH,OH OH HO a) HO- b) HO - OH HO HO- OH HO HO H. OH CH,OH HO CH CH

1. Classify each pair of of structures as enantiomer, diastereomers or neither enantiomers or diastereomers 1. 2. CHO CHO OH CHO 主 CHO H- HO H- H C-H H. HO H. and OH HO H. and OH HO H. OH H- HO HƆ но HO HO CHOH CH;OH CH;OH 3. CHO CHO CHOH CH,OH OH HO a) HO- b) HO - OH HO HO- OH HO HO H. OH CH,OH HO CH CH

Anatomy & Physiology

1st Edition

ISBN:9781938168130

Author:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble

Publisher:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble

Chapter2: The Chemical Level Of Organization

Section: Chapter Questions

Problem 25RQ: C6H12O6 is the chemical formula for a ________. polymer of carbohydrate pentose monosaccharide...

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Ph Level given: Acetic Acid = pH value of 3 Monocholoroacetic Acid = pH value of 2 Acetamide = pH value of 6 Acetone = pH value of 5.5 Glycine= pH value of 6 Lysine = pH value of 7.2 Isopropyl alcohol = pH value of 6 Phenol = pH value of 5.1 Compare the pH value of the following compounds: (explain in 3 sentences each) a. Acetic Acid and Monochloroacetic Acid b. Acetamide and Acetone c. Glycine and Lysine d. Isopropyl alcohol and Phenol
Procedure Using the molecular parts in the models, construct the models of the following organic molecules: a) Carbohydrates i) Glucose ii) Galactose iii) Fructose b) Lipids (Fatty Acids) i) Acetic acid ii) Propionic acid 3) Butyric acid c) Proteins (Amino Acids) i) Glycine ii) Alanine iii) Valine…
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Instructions: Differences between Cis-fatty acid VS. Trans fatty acids Use white bond paper and blue ink as your writing materials. Handwritten. Copy and complete the table. Given Expanded Structure Name the bonds (Molecular Orbitals & Hybrid Orbitals) IUPAC name 1. Choose the SIMPLEST UNSATURATED FATTY ACID 2. Name of the compound: Cis-fatty acid Trans-fatty acid
Label each Amine (A–D) in Table 1 as primary, secondary, or tertiary. Which classes of amines – primary, secondary, or tertiary – can participate in hydrogen bonding with other identical molecules? Discuss as a team, and record your consensus. How many different combinations of hydrogen bonds are possible between the following two molecules? redraw the molecules, showing a hydrogen bond between them. Compare Amines A–D in Model 1. Discuss as a team, and explain why three of the amines have a higher boiling point than the alkane. One of the amines has the same boiling point as the alkane. Explain. Compare Amine (A) and Amine (B). Explain the difference in boiling point. Compare Amine (B) with amine (C). Explain the difference in boiling point. Compare Amine (C) with amine (D). Explain the difference in boiling point. Compare Amine (D) with the alcohol. Work as a team to explain the difference in boiling point. Compare the amide with the alcohol. Explain the difference in boiling point.…