Concept explainers
a)
Interpretation:
Fischer projection of D-sugars are to be drawn.
Concept introduction:
Fischer Projections are typically used for depicting monosaccharides and amino acids. They are helpful with depicting monosaccharides, because they have so many stereocenters, and the different monosaccharides are all pretty similar, they are just different about the orientation of the stereocenters. The Fischer Projection allows us to quickly see the orientation of each monosaccharide.
b)
Interpretation:
Fischer projection of D-sugars are to be drawn.
Concept introduction:
Fischer Projections are typically used for depicting monosaccharides and amino acids. They are helpful with depicting monosaccharides, because they have so many stereocenters, and the different monosaccharides are all pretty similar, they are just different about the orientation of the stereocenters. The Fischer Projection allows us to quickly see the orientation of each monosaccharide.
c)
Interpretation:
Fischer projection of D-sugars are to be drawn.
Concept introduction:
Fischer Projections are typically used for depicting monosaccharides and amino acids. They are helpful with depicting monosaccharides, because they have so many stereocenters, and the different monosaccharides are all pretty similar, they are just different about the orientation of the stereocenters. The Fischer Projection allows us to quickly see the orientation of each monosaccharide.
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Check out a sample textbook solutionChapter 25 Solutions
Organic Chemistry
- Show that Ruff degradation of d-mannose gives the same aldopentose (d-arabinose) asdoes d-glucosearrow_forwardThere are four d-aldopentoses (Table 25.1). If each is reduced with NaBH4, which yield optically active alditols? Which yield optically inactive alditols?arrow_forwardd-Altrose is an aldohexose. Ruff degradation of d-altrose gives the same aldopentose asdoes degradation of d-allose, the C3 epimer of glucose. Give the structure of d-altrosearrow_forward
- Illustrate (hand-drawn) the mechanism of intrahemiacetal or intrahemiketal formation in the following monosaccharides and identify/draw the possible products of these reactions. A. D-talose B. D-fructosearrow_forwardDraw Fischer projections for the product(s) formed by reaction of d-ribose with the following. In addition, state whether each product is optically active or inactive Q. HNO3, warmarrow_forwardIdentify the sugar in each description. a. An aldopentose that is not d-arabinose forms d-arabinitol when it is reduced with NaBH4. b. A sugar that is not D-altrose forms d-altraric acid when it is oxidized with nitric acid. c. A ketose that, when reduced with NaBH4, forms d-altritol and d-allitol.arrow_forward
- Which 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 neededarrow_forwardDraw the Fischer projection of the product of the reduction reaction of D-Talose at C1C1. Drag the appropriate labels to their respective targets.arrow_forwardIdentify the sugar in description. An aldopentose that is not d-arabinose forms d-arabinitol when it is reduced with NaBH4.arrow_forward
- Organic ChemistryChemistryISBN:9781305580350Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. FootePublisher:Cengage Learning