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Find the products of the following reactions.
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- plesase help m.e with thisMay u olease help me with this one and explain thanksWhich 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
- When some sugars dissolve in water they spontaneously undergo changes in optical rotation called mutarrotation. The Mutarrotation of D-glucopyranose is catalyzed by acid and bases. 2-Hydroxypyridine is a more effective catalyst than phenol and pyridine for this reaction because: a.Both oxygen and N in 2-hydroxypyridine act as bases increasing the rapid interconversion of sugar b. The OH of 2-hydroxypyridine serves as the base while the current N as the acid. c. 2-hydroxypyridine acts both as a base to remove the proton from the hydroxyl group in the hemiacetal and as an acid to provide a proton to the oxygen in the hemiacetal. d.Phenol and pyridine are very expensive.Is DL-Homocysteine soluble in ether?An oligosaccharide isolated from an organism is found tocontain two glucose residues and one galactose residue.Exhaustive methylation followed by hydrolysis producedtwo glucoses with methoxy groups at positions 2, 3,and 6 and galactose with methoxy groups at positions2, 3, 4, and 6. What is the structure of the originaloligosaccharide?