describe how monosaccharides like glucose and fructose assume or transform into its corresponding Haworth structure.
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describe how monosaccharides like glucose and fructose assume or transform into its corresponding Haworth structure.
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- Briefly describe how monosaccharides like glucose and fructose assume or transform into its corresponding Haworth structure.describe the structure and function of glycogen. which monosaccharides is or are the building blocks of glycogen. where in nature can glycogen be foundDescribe the common structural features and the differences for eachof the following pairs: (a) cellulose and glycogen; (b) D-glucose and D-fructose; (c) maltose and sucrose.
- Refer to the figure below. Determine whether the given descriptions between the relationship of glucose and galactose is correct or incorrect. * сно ÇHO H OH HO-H H- -OH HO-H HO H- H-OH ČH,OH D-Glucose -H -OH H- -он CH,OH D-Galactose CORRECT INCORRECT Glucose and galactose are both Aldohexoses They constitute the structure of the disaccharide maltose They are epimers at carbon 4 They are not mirror images of each other, neither an enantiomeric pairDraw the structure of lactose and name its constituent monosaccharides. What enzyme is responsible for the degradation of lactose into its component parts?Glycoproteins contain oligosaccharide chains covalently bonded to a polypeptide while proteoglycans have one or more glycosaminoglycan chains attached to the protein. True False
- What aspect of glycogen structure does free glucose represent?Name two differences between sucrose and lactose. Nametwo similarities.As sweet as sucrose is, an equimolar mixture of its constituent monosaccharides, D-glucose and D-fructose, is sweeter. Besides enhancingsweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. In the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzymethat hydrolyzes it is called invertase. The hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive (+66.4°) for sucrose, but becomes negative (inverts) as more D-glucose (specific rotation = +52.7°) and D-fructose (specific rotation = −92°) form. From what you know about the chemistry of the glycosidic bond, how would you hydrolyze sucrose to invert sugar nonenzymatically in a home kitchen?
- Explain the Formation of the disaccharides lactose and sucrose.Suppose that after you mixed 10 mL of milk with 1 mL of lactase solution and waited three minutes, you found that your mixture of milk and lactase contained glucose. What are two possible interpretations of this result? (Hint: Think about the possibility that, before digestion, milk contains either a disaccharide or a monosaccharide.)Chain elongation of monosaccharides can be done in the laboratory thru Ruff reaction. True False
