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- 1. Carbohydrates classification. 2. Write down the reactions: a) α,D-Glucopyranose + C2H5OH → b) D-Glucose + [Ag(NH3)2]+ → c) D-Glucopyranose + (CH3CO)2 O → d) D-Glucopyranose + CH3I → e) D-Glucose + HNO3 → f) D-Glucose + H2 → g) Lactose formation h) Sucrose hydrolysis 3. Write down the formula of β,D-galactopyranoseSuppose that the forward rate constant of a reaction is 10-4 and the reverse rate is 10-6. A. What is the equilibrium and deltaG of this reaction? B. Suppose you add a holoenzyme that enhances the reaction 100x. What is the rate constants, equilibrium constants and deltaG of the reaction?Treatment of a 258 mg sample of amylopectin by the methylation and hydrolysis procedure described yielded 12.4 mg of 2,3‑di‑O‑methylglucose. Determine what percentage of the glucose residues in amylopectin contained an (α1→6) branch. (Assume that the average molecular weight of a glucose residue in amylopectin is 162 g/mol and the molecular weight of 2,3‑di‑O‑methylglucose is 208 g/mol.) ( α1→6) branched glucose residues: %
- Which of the following combination in each pair is likely to produce more Maillard browning when heated at 95 °C for 4 hours? Explain the chemical basis for your choice. Sucrose + glycine, pH 7.0 vs. glucose + glycine, pH 7.0 Maltose with a dextrose equivalency (DE) of 20 + glycine, pH 9.0 vs. maltose + glycine, pH 9.0 Lactose + glycine, pH 8.0 vs. lactose + glycine, pH 4.0Determine the branch points and reducing ends of amylopectin. A 0.5g sample of amylopectin was analyzed to determine the fraction of the total glucose residues that are branch points in the structure. The sample was methylated and then digested, yielding 50 μmol of 2,3-methylglucose and 0.4 μmol of 1,2,3,6-tetramethyl glucose. (MWglucose = 162 g/mol, minus H2O) What fraction of the total residues are branch points? How many reducing ends does the amylopectin have?Use retrosynthesis Mecanism use TCCA . Dont use PCcA
- At the start of the sucrose hydrolysis reaction, Kevin the Kinetics Experimeter measured a light rotation angle of 8.5 degrees. At the end of the reaction, he measures a -2.0 degree light rotation angle.a. Why does the light rotation angle decrease during the reaction? Group of answer choices Sucrose absorbs and rotates light in a negative direction Fructose absorbs and rotates light in a positive direction Glucose absorbs and rotates light in a negative directionWrite down the reactions: D-Glucose + [Ag(NH3)2]+ →Which of the following combination in each pair is likely to produce more Maillard browning when heated at 95 °C for 4 hours? Explain the chemical basis for your choice. A.Sucrose + glycine, pH 7.0 vs. glucose + glycine, pH 7.0 B.Maltose with a dextrose equivalency (DE) of 20 + glycine, pH 9.0 vs. maltose + glycine, pH 9.0 C.Lactose + glycine, pH 8.0 vs. lactose + glycine, pH 4.0 Please answer very soon will give rating surely All questions answers needed
- Circle the correct answer in each sentence. Thus sugar is a (simple ; complex) carbohydrate. The linkage marked "a" is a (acetal ; hemiacetal ; acetyl ; hemiacetyl) linkage and is in the (alpha ; beta) configuration. The linkage marked "b" is a (acetal ; hemiacetal ; acetyl ; hemiacetyl) linkage.17. .Draw the dash-wedge structure for the beta-furanose anomer of the L-ketohexose shown below.Which control test tubes contained reducing sugars? Are these the results consistent with the sugars tested, explain? Sucrose and lactose are both disaccharides, explain why the test results are the same or different? Sucrose 8 minutes Blue color like Benedict's solution, not reaction. - Lactose 8 minutes orange-red color + Glucose 8 minutes Orange-red color +