BuyFindarrow_forward

Organic And Biological Chemistry

7th Edition
STOKER + 1 other
ISBN: 9781305081079

Solutions

Chapter
Section
BuyFindarrow_forward

Organic And Biological Chemistry

7th Edition
STOKER + 1 other
ISBN: 9781305081079
Textbook Problem

Which of the following types of acidic sugars produced by monosaccharide oxidation is not possible?

  1. a. Aldehyde end of monosaccharide is oxidized.
  2. b. Primary alcohol end of monosaccharide is oxidized.
  3. c. Both aldehyde and primary alcohol ends of monosaccharide are oxidized.
  4. d. no correct response

Interpretation Introduction

Interpretation: The type of acidic sugars which cannot be produced by the oxidation of monosaccharide has to be predicted.

Concept introduction: The oxidation of monosaccharides yields different types of acidic sugars.  The products obtained by the oxidation of monosaccharides depend upon the oxidizing agent used.

Explanation

Reason for correct option:

The oxidation of monosaccharides in the presence of weak oxidizing agents such as Tollen’s and Benedict’s solution gives aldonic acids.  The weak oxidising agent oxidises the aldehyde end of aldoses to yield aldonic acid.  The chemical reaction for the oxidation of glucose in the presence of weak oxidising agents is shown below.

In the presence of strong oxidising agents, both ends of the monosaccharide are oxidised at the same time to yield a dicarboxylic acid.  The oxidation of glucose in the presence of strong oxidising agents is shown below.

Still sussing out bartleby?

Check out a sample textbook solution.

See a sample solution

The Solution to Your Study Problems

Bartleby provides explanations to thousands of textbook problems written by our experts, many with advanced degrees!

Get Started
Sect-7.4 P-3QQSect-7.4 P-4QQSect-7.5 P-1QQSect-7.5 P-2QQSect-7.6 P-1QQSect-7.6 P-2QQSect-7.6 P-3QQSect-7.6 P-4QQSect-7.7 P-1QQSect-7.7 P-2QQSect-7.8 P-1QQSect-7.8 P-2QQSect-7.8 P-3QQSect-7.9 P-1QQSect-7.9 P-2QQSect-7.9 P-3QQSect-7.9 P-4QQSect-7.9 P-5QQSect-7.10 P-1QQSect-7.10 P-2QQSect-7.10 P-3QQSect-7.10 P-4QQSect-7.10 P-5QQSect-7.11 P-1QQSect-7.11 P-2QQSect-7.12 P-1QQSect-7.12 P-2QQSect-7.12 P-3QQSect-7.12 P-4QQSect-7.12 P-5QQSect-7.13 P-1QQSect-7.13 P-2QQSect-7.13 P-3QQSect-7.13 P-4QQSect-7.13 P-5QQSect-7.13 P-6QQSect-7.14 P-1QQSect-7.14 P-2QQSect-7.15 P-1QQSect-7.15 P-2QQSect-7.16 P-1QQSect-7.16 P-2QQSect-7.16 P-3QQSect-7.16 P-4QQSect-7.17 P-1QQSect-7.17 P-2QQSect-7.17 P-3QQSect-7.18 P-1QQSect-7.18 P-2QQSect-7.19 P-1QQSect-7.19 P-2QQSect-7.20 P-1QQSect-7.20 P-2QQCh-7 P-7.1EPCh-7 P-7.2EPCh-7 P-7.3EPCh-7 P-7.4EPCh-7 P-7.5EPCh-7 P-7.6EPCh-7 P-7.7EPCh-7 P-7.8EPCh-7 P-7.9EPCh-7 P-7.10EPCh-7 P-7.11EPCh-7 P-7.12EPCh-7 P-7.13EPCh-7 P-7.14EPCh-7 P-7.15EPCh-7 P-7.16EPCh-7 P-7.17EPCh-7 P-7.18EPCh-7 P-7.19EPCh-7 P-7.20EPCh-7 P-7.21EPCh-7 P-7.22EPCh-7 P-7.23EPCh-7 P-7.24EPCh-7 P-7.25EPCh-7 P-7.26EPCh-7 P-7.27EPCh-7 P-7.28EPCh-7 P-7.29EPCh-7 P-7.30EPCh-7 P-7.31EPCh-7 P-7.32EPCh-7 P-7.33EPCh-7 P-7.34EPCh-7 P-7.35EPCh-7 P-7.36EPCh-7 P-7.37EPCh-7 P-7.38EPCh-7 P-7.39EPCh-7 P-7.40EPCh-7 P-7.41EPCh-7 P-7.42EPCh-7 P-7.43EPCh-7 P-7.44EPCh-7 P-7.45EPCh-7 P-7.46EPCh-7 P-7.47EPCh-7 P-7.48EPCh-7 P-7.49EPCh-7 P-7.50EPCh-7 P-7.51EPCh-7 P-7.52EPCh-7 P-7.53EPCh-7 P-7.54EPCh-7 P-7.55EPCh-7 P-7.56EPCh-7 P-7.57EPCh-7 P-7.58EPCh-7 P-7.59EPCh-7 P-7.60EPCh-7 P-7.61EPCh-7 P-7.62EPCh-7 P-7.63EPCh-7 P-7.64EPCh-7 P-7.65EPCh-7 P-7.66EPCh-7 P-7.67EPCh-7 P-7.68EPCh-7 P-7.69EPCh-7 P-7.70EPCh-7 P-7.71EPCh-7 P-7.72EPCh-7 P-7.73EPCh-7 P-7.74EPCh-7 P-7.75EPCh-7 P-7.76EPCh-7 P-7.77EPCh-7 P-7.78EPCh-7 P-7.79EPCh-7 P-7.80EPCh-7 P-7.81EPCh-7 P-7.82EPCh-7 P-7.83EPCh-7 P-7.84EPCh-7 P-7.85EPCh-7 P-7.86EPCh-7 P-7.87EPCh-7 P-7.88EPCh-7 P-7.89EPCh-7 P-7.90EPCh-7 P-7.91EPCh-7 P-7.92EPCh-7 P-7.93EPCh-7 P-7.94EPCh-7 P-7.95EPCh-7 P-7.96EPCh-7 P-7.97EPCh-7 P-7.98EPCh-7 P-7.99EPCh-7 P-7.100EPCh-7 P-7.101EPCh-7 P-7.102EPCh-7 P-7.103EPCh-7 P-7.104EPCh-7 P-7.105EPCh-7 P-7.106EPCh-7 P-7.107EPCh-7 P-7.108EPCh-7 P-7.109EPCh-7 P-7.110EPCh-7 P-7.111EPCh-7 P-7.112EPCh-7 P-7.113EPCh-7 P-7.114EPCh-7 P-7.115EPCh-7 P-7.116EPCh-7 P-7.117EPCh-7 P-7.118EPCh-7 P-7.119EPCh-7 P-7.120EPCh-7 P-7.121EPCh-7 P-7.122EPCh-7 P-7.123EPCh-7 P-7.124EPCh-7 P-7.125EPCh-7 P-7.126EPCh-7 P-7.127EPCh-7 P-7.128EPCh-7 P-7.129EPCh-7 P-7.130EPCh-7 P-7.131EPCh-7 P-7.132EPCh-7 P-7.133EPCh-7 P-7.134EPCh-7 P-7.135EPCh-7 P-7.136EPCh-7 P-7.137EPCh-7 P-7.138EPCh-7 P-7.139EPCh-7 P-7.140EPCh-7 P-7.141EPCh-7 P-7.142EPCh-7 P-7.143EPCh-7 P-7.144EPCh-7 P-7.145EPCh-7 P-7.146EPCh-7 P-7.147EPCh-7 P-7.148EPCh-7 P-7.149EPCh-7 P-7.150EPCh-7 P-7.151EPCh-7 P-7.152EPCh-7 P-7.153EPCh-7 P-7.154EPCh-7 P-7.155EPCh-7 P-7.156EPCh-7 P-7.157EPCh-7 P-7.158EPCh-7 P-7.159EPCh-7 P-7.160EPCh-7 P-7.161EPCh-7 P-7.162EPCh-7 P-7.163EPCh-7 P-7.164EPCh-7 P-7.165EPCh-7 P-7.166EPCh-7 P-7.167EPCh-7 P-7.168EPCh-7 P-7.169EPCh-7 P-7.170EPCh-7 P-7.171EPCh-7 P-7.172EP

Additional Science Solutions

Find more solutions based on key concepts

Show solutions add

8.46 What makes a chemical compound volatile?

Chemistry for Engineering Students

Food processing can confer a nutritional advantage by adding yogurt to the candy coating of raisins. reducing t...

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)

List at least three major risk factors for developing severe hyperbilirubinemia.

Nutrition Through the Life Cycle (MindTap Course List)

Try this simple experiment on your own. Take two opaque cups, place a coin at the bottom of eat h cup neat the ...

Physics for Scientists and Engineers, Technology Update (No access codes included)