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Draw the mechanism for the acid catalyzed hydrolysis of the acetal bond in lactose

Draw the mechanism for the acid catalyzed hydrolysis of the acetal bond in lactose

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter22: Organic And Biological Molecules
Section: Chapter Questions
Problem 176MP
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Draw the mechanism for the acid catalyzed hydrolysis of the acetal bond in lactose
Milk is a vwater solution containing many compounds including proteins, fat and carbohydrates. This lab will allow you to isolate one of the masin proteins, casein (a phosphorus rich protein), and the primary disaccharide, lactose. Nonfat milk will be sed to avold the complication of removing fat from the solution. tose is a disaccharide of galactose and glucose. The two monosaccharides are linked a - 1,4 linkage that is an acetal bond. The glucose (right side mnonosaccharide ow) is actually a hemiacetal. It is important to avoid using too much acid in the first tion step below to avoid breaking the acetal linkage and converting lactose to its tituent monosaccharides. acetal linkage Но Он НОН HO HO HO OH HO -H- H. H. OH ОН hemiacetal linkage a - lactose ut 40 °C. While heating, add dropwise a dilute acetic acid solutie l the casein no longer separates out. Stir continuously with a g the casein forms a large amorphous blob. Use the rod to rem L skim milk in a large (600 mL or 1000 mL) beaker and warm on
Transcribed Image Text:Milk is a vwater solution containing many compounds including proteins, fat and carbohydrates. This lab will allow you to isolate one of the masin proteins, casein (a phosphorus rich protein), and the primary disaccharide, lactose. Nonfat milk will be sed to avold the complication of removing fat from the solution. tose is a disaccharide of galactose and glucose. The two monosaccharides are linked a - 1,4 linkage that is an acetal bond. The glucose (right side mnonosaccharide ow) is actually a hemiacetal. It is important to avoid using too much acid in the first tion step below to avoid breaking the acetal linkage and converting lactose to its tituent monosaccharides. acetal linkage Но Он НОН HO HO HO OH HO -H- H. H. OH ОН hemiacetal linkage a - lactose ut 40 °C. While heating, add dropwise a dilute acetic acid solutie l the casein no longer separates out. Stir continuously with a g the casein forms a large amorphous blob. Use the rod to rem L skim milk in a large (600 mL or 1000 mL) beaker and warm on
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