Which of the following is/are reducing sugar/s?why? A CHOH CHOH CHOH OH HỌ CHOH CHOH OH OH он OH C CH2OH OH CHOH ÇHOH но OH OH CHOH OH ÓH OH Select one: O a. Conly, it is a monosaccharide with a free carbonyl group O b. A and B only, both disaccharides are made from aldoses O C. B, C and D, they have at least one free carbonyl group O d. A and D only, both disaccharides are made from ketosis O. e. B and D, each has a free carboxyl group

Which of the following is/are reducing sugar/s?why? A CHOH CHOH CHOH OH HỌ CHOH CHOH OH OH он OH C CH2OH OH CHOH ÇHOH но OH OH CHOH OH ÓH OH Select one: O a. Conly, it is a monosaccharide with a free carbonyl group O b. A and B only, both disaccharides are made from aldoses O C. B, C and D, they have at least one free carbonyl group O d. A and D only, both disaccharides are made from ketosis O. e. B and D, each has a free carboxyl group

Concepts of Biology

1st Edition

ISBN:9781938168116

Author:Samantha Fowler, Rebecca Roush, James Wise

Publisher:Samantha Fowler, Rebecca Roush, James Wise

Chapter2: Chemistry Of Life

Section: Chapter Questions

Problem 8RQ: An example of a monosaccharide is ________. a. fructose b. glucose c. galactose d. all of the above

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Strictly speaking, "Hydrates of Carbon" pertains to the specific chemical formula of most Carbohydrates which is (CH2O)n. In this regard, what instances can be identified where in this chemical formula has exemptions? a.Lactate which is considered a non-sugar following the formula. b.Acetate which a non-sugar being considered as a sugar molecule. c.Rhamnose being a 5 carbon sugar molecule. d.Lactose in its form and configuration.
Which is true of reducing disaccharidess: a) One sugar has an unlinked anomeric carbon b) the anomeric carbons of both sugars are linked c) both sugars are ketoses d) one sugar is a ketose and the other is an aldose Amylose differs from amylopectin in that amylose is: a) branched b) unbranched c) required in the diet d) found only in bacteria The structure of glycogen most closely resembles that of: a) cellulose b) amylose c) amylopectin d) egg albumin The structure of cellulose differs from that of amylose in which way? A) cellulose uses fructose while amylose uses glucose b) cellulose has branches while amylose does not c) amylose has branches while cellulose does not d) cellulose has beta-links while amylose has alpha links The following sugar is commonly found in nature: a) L – fucose b) L-glucose c) L-ribose d) L – galactose Hyaluronic acid is classified as a: a) peptidoglycan b) ketohexose c) glycosaminoglycan d)…
a. Is the disaccharide below a non-reducing sugar? yes or no b. The glycosidic linkage in the disaccharide is what β-(1-2) linkage, α-(1-2) linkage, β-(1-4) linkage, or α-(1-4) linkage? c. The products of hydrolysis of the disaccharide (which of the ff.) α-galactose and α-ribose α-glucose and α-fructose α-fructose and α-galactose α-glucose and α-galactose
Which of these is an ketohexose? a) fructose b) glucose c) ribose d) erythrose Which of these is a constitutional isomer of d-glucose? a) fructose b) galactose c) l-glucose d) ribose Which of these is an enantiomer of d-glucose? a) d-fructose b) d- galactose c) l-glucose d) d-ribose Which of these is a diastereomer of d-glucose? a) d- fructose b) d-galactose c) l-glucose d) d-ribose
Seliwanoff's test is a chemical test that distinguishes between aldose and ketose sugars. If the sugar contains a ketone group, it is a ketose. If a sugar contains an aldehyde group, it is an aldose. This test relies on the principle that, when heated, ketoses are more rapidly dehydrated than aldoses. Why is Ketose dehydrated more rapidly than aldoses? what makes Ketose react faster than aldoses? Why Ketose give positive result in Seliwanoff's test faster than aldoses?
Is it alpha or beta? Is it L or D? How name is give! What is the name of the given sugar! Explain!
Indicate whether the following pairs of monosaccharides are aldoses or ketoses. a. D-altrose & D-xylose b. D-arabinose & D-glyceraldehyde c. D-erythrulose & D-psicose d. D-talose & D-gulose e. dihydroxyacetone & D-tagatose f. D-idose & D-threose
True or False: a. D-enantiomer is a mirror image of L-enantiomer b. In a D-carbohydrate, the hydroxyl group on the chiral carbon farther from the carbonyl group points to the right. c. L-carbohydrates are preferred by the humans when processing them after ingestion. d. Sugars that have the cyclic hemiacetal; groups on the anomeric carbon atom are reducing sugars e. In the beta-D –galactose the hydroxyl group on the anomeric carbon atom points up or above the plane of the paper. f. Maltose is a non-reducing sugar and does not have a hemi acetal group. g. Sucrose contain a hemiacetal group and hence a reducing sugar. h. Linen is prepared from cellulose
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What would happen to the functionality of cholic acid if 3 additional hydroxyl groups were added to the side of the molecule that usually has none? (In other words, there would be 6 hydroxyl groups evenly distributed around the molecule. A. There would be more thorough (better) digestion of fats. B. It would mix with the watery phase of chyme. C. It would mix with lipids in the fatty phase of chyme. D. Chemical digestion of lipids would be less effective. E. Both choices A and B are correct. F. Both choices B and D are correct.
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