Concept explainers
(a)
Interpretation:
The natural sources for glucose are to be stated.
Concept Introduction:
Monosaccharides are the small units of simple sugars. Polysaccharides are made up of repeating units of monosaccharides. These small units are joined together by glycosidic linkage. Carbohydrates are naturally occurring organic compounds.
(b)
Interpretation:
The natural sources for fructose are to be stated.
Concept Introduction:
Monosaccharides are the small units of simple sugars. Polysaccharides are made up of repeating units of monosaccharides. These small units are joined together by glycosidic linkage. Carbohydrates are naturally occurring organic compounds.
(c)
Interpretation:
The natural sources for galactose are to be stated.
Concept Introduction:
Monosaccharides are the small units of simple sugars. Polysaccharides are made up of repeating units of monosaccharides. These small units are joined together by glycosidic linkage. Carbohydrates are naturally occurring organic compounds.
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Chemistry for Today: General, Organic, and Biochemistry
- Maple syrup, which is 66% carbohydrate and 34% water in content: can be stored at room temperature without spoilage because the water content is inaccessible to bacteria can be basted on steak before cooking to promote the Maillard browning reaction is thick and viscous because the pH is so low is thick and viscous because water is bound by hydrogen bonds to the sucrose is thick and viscous because the carbohydrate is a polysaccharidearrow_forwardWHat is Glucose ?arrow_forwardWhy is the reaction of two simple sugars to form disaccharides called dehydration synthesis?arrow_forward
- Explain the following briefly. a. Can Seliwanoff’s test be used to differentiate sucrose from fructose? b. Explain how starch works as an antidote for iodine poisoning.arrow_forwardBeans, broccoli and cabbage are naturally healthy vegetables yet they are gas formers because humans cannot digest _______ : a. raffinose and stachyose b. glucose and starch c. maltose and galactose d. starch and polysaccharides *Choose only one answer and explain.arrow_forwardSelect the correct ending for each statement. Write a word equation to illustrate the reaction that occurs when starch is completely hydrolyzed a. starch --> dextrins --> maltroseb. sucrose --> glucose + fructosec. starch --> dextrins --> maltose --> 2 glucose molculesd. starch --> maltosee. sucrose --> 2 glucose moleculesf. starch --> dextrins --> maltose --> glucose + fructose Write a word equation to illustrate the reaction that occurs when sucrose is completely hydrolyzeda. starch --> dextrins --> maltoseb. sucrose --> glucose + fructosec. starch --> dextrins --> maltose --> 2 glucose moleculesd. starch --> maltosee. sucrose --> 2 glucose moleculesf. starch --> dextrins --> maltose --> glucose + fructosearrow_forward
- show the glycosidic linkage of b-D-galactose and b-D-galactose (show drawing)arrow_forwarda. Classify this monosaccharide b. Does it have the D or L configuration? c. Specify the type of ring this structure has. d. Is the configuration of the anomeric carbon alpha or beta?arrow_forwardBenedict’s solution can be used to distinguish between: a) fructose and glucose b) maltose and lactose c) maltose and amylose d) amylose and amylopectinarrow_forward
- Write the three forms of glucose ?arrow_forwardWhich statement about saccharides is correct? (A). Alpha anomers are more common than beta anoomers. (B). Two monosaccharides can form a disaccharide and oxygen. (C). Polysaccharides with alpha or beta glycosidic linkages have the different properties. (D). Disaccharides can be cyclic or acyclic.arrow_forward59. The structural formula of sucrose is shown below. The glycosidic linkage between glucose and fructose makes sucrose a(n) ______.arrow_forward
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