ORGANIC CHEMISTRY MASTERINGCHEM ACCESS
9th Edition
ISBN: 9780137249442
Author: Wade
Publisher: INTER PEAR
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Chapter 23.10, Problem 23.30P
Interpretation Introduction
Interpretation: The structure of
Concept introduction: Ruff degradation is a method which is used to shorten sugar chain. It is a two step process which starts with a bromine-water oxidation of the aldose to its aldonic acid. Then in the second step treatment of aldonic acid with hydrogen peroxide and ferric sulfate oxidizes the carbonyl group to
To draw: The structure of
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A reddish color is obtained when compound A (a disaccharide) is reacted with Benedict solution. Is this compound more likely maltose or sucrose
1mL of Benedict's reagent is added to 1mL of the test solution.
The mixture is then heated for 5 minutes in water bath.
Appearance of reddish-brown precipitates indicates the presence of a reducing sugar.
Glucose and Fructose give a positive result. Sucrose on the other hand gives a negative result.
Explain why sucrose give a negative result when subjected to a Benedict's test.
Determine the structure of d-galactose, using arguments similar to those used by Fischer to prove the structure of D-glucose.
Chapter 23 Solutions
ORGANIC CHEMISTRY MASTERINGCHEM ACCESS
Ch. 23.2 - Prob. 23.1PCh. 23.3A - Prob. 23.2PCh. 23.3A - Prob. 23.3PCh. 23.3B - Draw and name the enantiomers of the sugars shown...Ch. 23.3B - Prob. 23.5PCh. 23.3C - Prob. 23.6PCh. 23.4 - Draw the Haworth projection for the cyclic...Ch. 23.4 - Prob. 23.8PCh. 23.4 - Prob. 23.9PCh. 23.4 - Prob. 23.10P
Ch. 23.4 - Prob. 23.11PCh. 23.5 - Prob. 23.12PCh. 23.5 - Prob. 23.13PCh. 23.6 - Prob. 23.14PCh. 23.6 - Prob. 23.15PCh. 23.7 - Prob. 23.16PCh. 23.7 - Prob. 23.17PCh. 23.7 - Two sugars, A and B, are known to be glucose and...Ch. 23.7 - Prob. 23.19PCh. 23.8 - Prob. 23.20PCh. 23.8 - Prob. 23.21PCh. 23.8 - Prob. 23.22PCh. 23.8 - Prob. 23.23PCh. 23.8 - Prob. 23.24PCh. 23.9 - a. Show the product that results when fructose is...Ch. 23.9 - Prob. 23.26PCh. 23.9 - Prob. 23.27PCh. 23.9 - Prob. 23.28PCh. 23.10 - Prob. 23.29PCh. 23.10 - Prob. 23.30PCh. 23.10 - Prob. 23.31PCh. 23.11 - Prob. 23.32PCh. 23.11 - The Wohl degradation, an alternative to the Ruff...Ch. 23.11 - Prob. 23.34PCh. 23.11 - Prob. 23.35PCh. 23.12A - Prob. 23.36PCh. 23.12A - Give an equation to show the reduction of Tollens...Ch. 23.12A - Prob. 23.38PCh. 23.12B - Prob. 23.39PCh. 23.12C - Prob. 23.40PCh. 23.12C - Prob. 23.41PCh. 23.13A - Prob. 23.42PCh. 23.15 - Cytosine, uracil, and guanine have tautomeric...Ch. 23.15 - a. An aliphatic aminoglycoside is relatively...Ch. 23.16C - Prob. 23.45PCh. 23 - Prob. 23.46SPCh. 23 - Prob. 23.47SPCh. 23 - Prob. 23.48SPCh. 23 - Prob. 23.49SPCh. 23 - Prob. 23.50SPCh. 23 - Prob. 23.51SPCh. 23 - Prob. 23.52SPCh. 23 - Prob. 23.53SPCh. 23 - Prob. 23.54SPCh. 23 - Prob. 23.55SPCh. 23 - Prob. 23.56SPCh. 23 - Prob. 23.57SPCh. 23 - Prob. 23.58SPCh. 23 - Prob. 23.59SPCh. 23 - Prob. 23.60SPCh. 23 - Prob. 23.61SPCh. 23 - Prob. 23.62SPCh. 23 - Prob. 23.63SPCh. 23 - Draw the structure of a four-residue segment of...Ch. 23 - Retroviruses like HIV, the pathogen responsible...Ch. 23 - Prob. 23.66SPCh. 23 - Prob. 23.67SP
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- Part 1 Show the complete steps and products of the Haworth Projection structure of the following saccharides. The males have to answer the structure of D-fructose and the females are the structure of D-galactose. Expanded structure of the given molecule Fischer Projection Haworth's structure [show the complete steps] Step 1 Step 2 Step 3 Part 2 Show the synthesis of disaccharide lactose. Give the expanded structure of the reactants. Give the expanded structure of the products. Part 3. Show the chemical reaction of D-ribose. Name the chemical reaction. Show here the chemical equation and name the products. Use the expanded structure. 1. 2. 3.arrow_forwardWhich of the following statements is not true about glucose? (i) It is an aldohexose. (ii) On heating with HI it forms n-hexanearrow_forwardPlease briefly explain whether galactose will be a reducing sugar?arrow_forward
- Which of the following is FALSE? a. D-altrose and D-talose have the same osazones. b. D-glucose and D-galactose have different osazones. c. Trioses and tetroses cannot form the furfural derivatives because of their inability to form the 5-membered ring. d. Barfoed’s reagent, a weaker oxidizing agent than Benedict’s reagent, can only oxidize monosaccharides.arrow_forwardGive the reactions (chemical equation) of test samples with iodoform: -glucose -fructose Give the reactions (chemical equation) of fructose with Benedict’s reagentarrow_forwardDraw the structure of: (a) a polysaccharide formed by joining D-mannose units in 1→4-β- glycosidic linkages; (b) a polysaccharide formed by joining D-glucose units in 1→6-α- glycosidic linkages. The polysaccharide in (b) is dextran, a component of dental plaque.arrow_forward
- Click the "draw structure" button to launch the drawing utility. Draw the product formed when ß-D-galactose is treated with Ag₂O + CH₂I. Draw your structure as a three-dimensional representation using a chair pyranose ring. CH₂OH edit structure ...arrow_forwardIn addition to lactose, D-galactose and D-glucose can form different heterodisaccharides. Draw the structures (Haworth projections) of the (i) a-glucose-(1→1) -a-galactose and ii) a- glucose-(1→3)-?-galactose, two examples of heterodisaccharides that can form.arrow_forwardProvide an explanation for the fact that α-D-mannose is more stable thanβ-D-mannose, whereas the opposite is true for glucose.arrow_forward
- Show the Fischer Projection of the saccharides. Male: naturally occurring structure of D-galactose; Female: structure of D-fructose. Expanded structure of the given saccharides Fischer Projectionarrow_forwardi would like to ask the following questions: 1. Aside from the reagent and the positive results, what is the difference between Fehling’s Test, Moore’s test and Benedict’s Test if they are all used to detect the presence of reducing sugar?2. In Benedict’s Test, why are there different colors? Why not just one color in varying shades?3. Why is sucrose not a reducing sugar even though most disaccharides are reducing sugars?arrow_forward
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