Lactose and maltose are reducing disaccharides, but sucrose is a nonreducing disaccharide. Explain.
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Lactose and maltose are reducing disaccharides, but sucrose is a nonreducing disaccharide. Explain.
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- Consider the following statements: (1) The term sugar is a general designation for both monosaccharides and disaccharides. (2) The "penultimate carbon" in a monosaccharide is used to determine D- or L-configuration. (3) Sucrose is a reducing sugar and lactose is a nonreducing sugar. O Two of the three statements are true. All three statements are true. O Only one of the statements is true. None of the statements are true.Can you please identify the name of each of the structures of sugar and identify as reducing or nonreducing sugar of a,b,c and d? The picture is posted. One of the structures may be not identified from the usual structures of disaccharides.A disaccharide that is found in dairy products can be formed by the two monosaccharides. Please draw the Haworth structure of this disaccharide and give the name of the glycosidic bond.
- Name the three different polysaccharides. explain their structure (and their differences) and where they occur (where you find them).Raffinose, the most abundant trisaccharide found in nature, occurs in whole grains and numerous vegetables (e.g., asparagus, cabbage, and beans). Hydrolysis of raffinose yields galactose and sucrose. Provide the systematic name for this trisaccharide. Is raffinose a reducing or nonreducing sugar? Is raffinose capable of mutarotation?What is the name of the non-reducing monosaccharide found in the disaccharide shown here?
- What is pentose ? Explain with examples ?1) Please list all glycosidic linkages between each monosaccharide units. For example, α(1→4)2) Please discuss whether these oligo/polysaccharides would be reducing or non-reducing sugar. Remember to state your reasoning in complete sentence.Why is lactose a reducing sugar while sucrose is a non-reducing sugar? Explain clearly. Please support the answer with an illustration.
- The structure below shows that of a trisaccharide that is composed of (going from top left to bottom right) galactose, glucose, and fructose. More specifically, the component monosaccharides are [D-galactose, L-galactose], [D-glucose, L-glucose], and [D-fructose, L-fructose] .Describe 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.Briefly and in simple terms, describe the glycoside bond connecting two monosaccharides in a di- or polysaccharide.