Concept explainers
a.
To identify:
The disaccharide that is not a reducing sugar.
Introduction:
Disaccharides are the sugars formed through the condensation of two monosaccharides. The two monosaccharides are joined together by a linkage called glycosidic linkage. The common disaccharides are sucrose, maltose, and lactose.
b.
To identify:
The disaccharide composed of two glucose units.
Introduction:
Disaccharides are the sugars formed through the condensation of two monosaccharides. The two monosaccharides are joined together by a linkage called glycosidic linkage. The common disaccharides are sucrose, maltose, and lactose.
c.
To identify:
The disaccharide also called as milk sugar.
Introduction:
Disaccharides are the sugars formed through the condensation of two monosaccharides. The two monosaccharides are joined together by a linkage called glycosidic linkage. The common disaccharides are sucrose, maltose, and lactose.
d.
To identify:
The disaccharide whose hydrolysis give glucose and fructose.
Introduction:
Disaccharides are the sugars formed through the condensation of two monosaccharides. The two monosaccharides are joined together by a linkage called glycosidic linkage. The common disaccharides are sucrose, maltose, and lactose.
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MasteringChemistry with Pearson eText -- ValuePack Access Card -- for General, Organic, and Biological Chemistry
- a. 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_forwardConsider the tetrasaccharide stachyose drawn below. Stachyose isfound in white jasmine, soybeans, and lentils. Because humans cannotdigest it, its consumption causes flatulence. What products are formed when stachyose is hydrolyzed with H3O+?arrow_forwardDraw a Haworth projection for the disaccharide gentibiose, given the following information:(a) It is a dimer of glucose.(b) The glycosidic linkage is B(1 -> 6).(c) The anomeric carbon not involved in the glycosidic linkage isin the B configuration.arrow_forward
- (A) Identify the glycosidic bond in the following disaccharide (B) Decide whether the compound is a non reducing or reducing sugar (C) Polysaccharide units are usually bonded together with alpha or beta 1,6 or 1,4 linkages. What linkage is used in the disaccharide shown below?arrow_forward14․ Identify the following as an ? or ? form and draw the Haworth structure of the other anomer. 15․ Below are the Fischer projections of monosaccharides.arrow_forwardThe disaccharide found in germinating grain is a. amylase b. lactose c. maltose d. sucrose Invert sugar is composed of a 1:1 mixture of a. sucrose and glucose b. lactose and sucrose c. galactose and fructose d. glucose and fructosearrow_forward
- (d) Use the diagram below to complete the cyclic alpha form of structure V (e) Circle the hemiacetal in cyclic alpha form of structure V. (f) Redraw the cyclic alpha form of structure V but replace the OH group on the anomericcarbon with a methoxy group. Is this modified monosaccharide a reducing sugar or anonreducing sugar?arrow_forwardMark the TRUE alternative regarding the following trisaccharide: a) It has two glycosidic bonds. b) It has reducing power. c) All the monosaccharides that constitute it are glucose units. d) It has three glycosidic bonds. e) It presents mutarotation.arrow_forwarda) Draw Haworth projections of both - and -anomers of D-fructose. Indicate which carbon is the anomeric carbon.b) Sucrose is a disaccharide made up of a molecule of D-fructose and D-glucose. Draw the structure of sucrose clearly indicating the linkage between the two monosaccharides and its biological significance.c) Tollen’s reagent is a very mild oxidizing agent which normally oxidize aldehydes but not ketones. However, both glucose and fructose give positive results with Tollen’s reagent and are classified as reducing sugars. Explain how fructose can also give positive results with Tollen’s reagent (illustrate using structures).arrow_forward
- Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning