A. Is glucose an aldose or ketose sugar? B. Based on the number of carbons glucose has, what is another name that can describe glucose?
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A. Is glucose an aldose or ketose sugar?
B. Based on the number of carbons glucose has, what is another name that can describe glucose?
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- Which of the following elements is not a micronutrient? boron calcium chromium manganese1. Choose the proper structure of the predominant form of L-M-L-P-D-T at pH 5. Provide a short explanation. 2. Choose the proper structure of the predominant form of L-A-L-Y at pH 11. Provide a short explanation.1. Explain why sucrose is non reducing sugar?
- 2. a. What ingredient(s) necessary to white chocolate does this product have? b. Why is this product labeled as “white chocolate style” instead of being simply labeled as “White chocolate”?8. When digesting a complex carbohydrate, water is added and, a simple sugar is obtained through which process? * A. Condensation B. Dehydration C. Hydrolysis D. Esterification1. Construct the two enantiomeric forms/structure of the following monosaccharides and designate the handedness of each using D, L system 1. Ribulose
- 1. Which of these disaccharides are 'reducing'?Question 1: choose the proper structure of the predominant form of L-D-D-S-L-Q at pH 10. Question 2: choose the proper structure of the predominant form of D-I-L-W at pH 6.1. Is the disaccharide reducing? Yes or no and why. 2. Will the disachharide react positively with benedicts reagent? Yes or No. 3. What is the specific glycosidic linkage of the disacchride? A. alpha-1,4 glycosidic linkage B. beta-1,3 glycosidic linkage C. alpha-1,3 glycosidic linkage D. beta-1,4 glycosidic linkage
- 2. Draw the structure and give the systematic name of the given disaccharides. (a) Lactose which is also known as milk sugar: β-D-Gal(1--> 4)β-D-Glc, where Gal is galactose and Glc is glucose. (b) Sucrose which is also known as table sugar: β -D-Glc (1-->2) β-D-Fru where Glc is glucose and Fru is fructose.1. Describe the physical properties of the isolated gluten. What does it look like (i.e., color, structure)? How does it feel like (i.e., texture)? Color Structure Texture 2. What is the purpose of kneading? 3. What is the test for the presence of starch? 4. What proteins comprise gluten? 5. What makes dough elastic and firm?1. The main sweetener in Mackies Honeycomb is _______________