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Concept explainers
(a)
Interpretation: The linkage(s) present in the given substance has to be predicted.
Concept introduction: Amide linkage is formed by
Ester linkage is formed by carboxylic acid and alcohol.
Glycosidic linkage is a covalent bond formed between two carbohydrates or a carbohydrate and another molecule.
(b)
Interpretation: The linkage(s) present in the given substance has to be predicted.
Concept introduction: Amide linkage is formed by carboxylic acid and amine group.
Ester linkage is formed by carboxylic acid and alcohol.
Glycosidic linkage is a covalent bond formed between two carbohydrates or a carbohydrate and another molecule.
(c)
Interpretation: The linkage(s) present in the given substance has to be predicted.
Concept introduction: Amide linkage is formed by carboxylic acid and amine group.
Ester linkage is formed by carboxylic acid and alcohol.
Glycosidic linkage is a covalent bond formed between two carbohydrates or a carbohydrate and another molecule.
(d)
Interpretation: The linkage(s) present in the given substance has to be predicted.
Concept introduction: Amide linkage is formed by carboxylic acid and amine group.
Ester linkage is formed by carboxylic acid and alcohol.
Glycosidic linkage is a covalent bond formed between two carbohydrates or a carbohydrate and another molecule.
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Chapter 19 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Classify each of the following sugar pairs as enantiomers, diastereomers, epimers, or an aldose–ketose pair. a. D-erythrose and D-threose b. D-glucose and D-mannose c. D-ribose and L-ribose d. D-allose and D-galactose e. D-glyceraldehyde and dihydroxyacetonearrow_forwardAlginic acid, isolated from seaweed and used as athickening agent for ice cream and other foods, is apolymer of d-mannuronic acid with b(1,4) glycosidiclinkages.a. Draw the structure of alginic acid.b. Why does this substance act as a thickening agent?arrow_forwardOne or more of the compounds shown below will satisfy each of the following statements. Not all compounds may be used; some may be used twice. Put the number(s) in the blank. (1) Found in chitin. (2) An L-saccharide. (3) The first residue attached to asparagine in N-linked glycans. (4) A uronic acid. (5) A ketose. CH,OH CoO COO OH H H H H ОН Н но OH OH H OH H HO OH H NHC- CH, Oso, OH (a) (b) (c) CH,OH CH,OH CH,OH C=0 CHOH C=0 H-C- OH CH,OH но -с-н ČH,OH CH,OH (d) (e)arrow_forward
- Draw the structure of: a. 1-palmitoleyl-2-linolenyl-3-stearyltriglyceride. b. 1-linolenyl-2-arachidyl-3-phosphatidylserine.arrow_forwardClassify the fatty acid with the following structural formula in the ways indicated.a. What is the type designation (SFA, MUFA, or PUFA) for this fatty acid? b. On the basis of carbon chain length and degree of unsaturation, what is the numerical shorthand designation for this fatty acid?c. To which “omega” family of fatty acids does this fatty acid belong? d. What is the “delta” designation for the carbon chain double-bond location for this fatty acid?arrow_forwardAnswer the following questions: a. How many possible stereoisomers does D-ribose have? b. What bond is present between the fatty acyl group and the C-2 amino group of sphingosine in a Ceramide?arrow_forward
- isomaltose is a disaccharide which can be obtained by enzymatic hydrolysis of amylopectin. Deduce the structure of isomaltose from the following data: a. The hydrolysis of 1 mole of isomaltose with acid or alpha-glucosidase yields 2 moles of D- glucose. b. Isomaltose is a reducing sugar c. Isomaltose is oxidized with bromine water to isomaltonic acid. Insomaltonic acid methylation followed by hydrolysis yielded 2,3,4,6-tetra-O-methyl-D-glucose and 2,3,4,5- tetra-O-methyl-D-gluconate acid. d. Isomaltose methylation itself followed by hydrolysis to produce 2,3,4,6-tetra-O-methyl- D-glucose and 2,3,4-tri-O-methyl-D-glucose. Describe according to the four points abovearrow_forwardClassify the fatty acid with the following structural formula in the ways indicated. a. What is the type designation (SFA, MUFA, or PUFA) for this fatty acid? b. On the basis of carbon chain length and degree of unsaturation, what is the numerical shorthand designation for this fatty acid? c. To which "omega" family of fatty acids does this belong? d. What is the "delta" designation for the carbon chain double-bond locations for this fatty acid? Note: There are 2 items in the photo.arrow_forward(a) Label all the O atoms that are part of a glycoside in rebaudioside A. Rebaudioside A, marketed under the trade name Truvia, is a sweet glycoside obtained from the stevia plant, which has been used for centuries in Paraguay to sweeten foods. (b) The alcohol or phenol formed from the hydrolysis of a glycoside is called an aglycon. What aglycon and monosaccharides are formed by the hydrolysis of rebaudioside A?arrow_forward
- Identify the type of isomerism exhibited by the following pairs of monosaccharides D-glyceraldehyde & dihydroxyacetone D-glucose & D-mannose α-D-glucose & β-D-glucose d-galactose & l-galactose D-glucose & D-allose A. optical isomers B. Diastereomers C. Epimers D. enantiomers E. Functional Isomersarrow_forwardReferring to the structures in Figures 28.4 and 28.5, classify each pair of compounds as enantiomers, epimers, diastereomers but not epimers, or constitutional isomers of each other. a. D-allose and L-allose d. D-mannose and D-fructose b. D-altrose and D-gulose c. D-galactose and D-talose e. D-fructose and D-sorbose f. L-sorbose and L-tagatosearrow_forward1) Please list all glycosidic linkages between each monosaccharide units. For example, α(1→4)2) Please discuss whether these oligo/polysaccharides would be reducing or non-reducing sugar. Remember to state your reasoning in complete sentence.arrow_forward
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