Organic Chemistry
6th Edition
ISBN: 9781936221349
Author: Marc Loudon, Jim Parise
Publisher: W. H. Freeman
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Chapter 24, Problem 24.54AP
Interpretation Introduction
Interpretation:
The ratio of erythritol to glycerol that is obtained by the treatment of an oligosaccharide with periodic acid, then with NaBH4and then with hydrolysis in aqueous acid is to be stated.
Concept introduction:
Carbohydrates are naturally occurring compounds. Carbohydrates can be classified as monosaccharides, oligosaccharides, polysaccharides. The oligosaccharides are the saccharides that contain less number of monosaccharides generally from two to ten connected by glycosidic linkages.
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Which statement about saccharides is correct?
(A). Alpha anomers are more common than beta anoomers.
(B). Two monosaccharides can form a disaccharide and oxygen.
(C). Polysaccharides with alpha or beta glycosidic linkages have the different properties.
(D). Disaccharides can be cyclic or acyclic.
Amygdalin is a toxic component in the pits of bitter almonds, peaches, and apricots.
Q.) Name the two monosaccharide units in amygdalin and describe the glycosidic bond by which they are joined.
Suggest how you could distinguish a sample of glucose from a sample of maltose using Benedict’s reagent. [Hint: maltose is a disaccharide reducing sugar].
Chapter 24 Solutions
Organic Chemistry
Ch. 24 - Prob. 24.1PCh. 24 - Prob. 24.2PCh. 24 - Prob. 24.3PCh. 24 - Prob. 24.4PCh. 24 - Prob. 24.5PCh. 24 - Prob. 24.6PCh. 24 - Prob. 24.7PCh. 24 - Prob. 24.8PCh. 24 - Prob. 24.9PCh. 24 - Prob. 24.10P
Ch. 24 - Prob. 24.11PCh. 24 - Prob. 24.12PCh. 24 - Prob. 24.13PCh. 24 - Prob. 24.14PCh. 24 - Prob. 24.15PCh. 24 - Prob. 24.16PCh. 24 - Prob. 24.17PCh. 24 - Prob. 24.18PCh. 24 - Prob. 24.19PCh. 24 - Prob. 24.20PCh. 24 - Prob. 24.21PCh. 24 - Prob. 24.22PCh. 24 - Prob. 24.23PCh. 24 - Prob. 24.24PCh. 24 - Prob. 24.25PCh. 24 - Prob. 24.26PCh. 24 - Prob. 24.27PCh. 24 - Prob. 24.28PCh. 24 - Prob. 24.29PCh. 24 - Prob. 24.30PCh. 24 - Prob. 24.31PCh. 24 - Prob. 24.32PCh. 24 - Prob. 24.33PCh. 24 - Prob. 24.34APCh. 24 - Prob. 24.35APCh. 24 - Prob. 24.36APCh. 24 - Prob. 24.37APCh. 24 - Prob. 24.38APCh. 24 - Prob. 24.39APCh. 24 - Prob. 24.40APCh. 24 - Prob. 24.41APCh. 24 - Prob. 24.42APCh. 24 - Prob. 24.43APCh. 24 - Prob. 24.44APCh. 24 - Prob. 24.45APCh. 24 - Prob. 24.46APCh. 24 - Prob. 24.47APCh. 24 - Prob. 24.49APCh. 24 - Prob. 24.50APCh. 24 - Prob. 24.51APCh. 24 - Prob. 24.52APCh. 24 - Prob. 24.53APCh. 24 - Prob. 24.54APCh. 24 - Prob. 24.55APCh. 24 - Prob. 24.56APCh. 24 - Prob. 24.57APCh. 24 - Prob. 24.58APCh. 24 - Prob. 24.59APCh. 24 - Prob. 24.60APCh. 24 - Prob. 24.61APCh. 24 - Prob. 24.62AP
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- Monosaccharides are cyclic hemiacetals that can react with alcohols to form acetals. The bond between the anomeric carbon atom of the monosaccharide and the oxygen atom of the -OR group is called a glycosidic bond. The name of the linkage contains the designation alpha (a) or beta (B) (from the anomeric carbon in the glycosidic bond) and the carbon numbers for the carbons from the two sugars. For this example, the linkage is an a-1,4 glycosidic bond. Н НО HO اب تاب است H OH H OH -OH Н Н OH H + OH HO a anomer CH₂OH H Н H О OH H2C OH Н H Classify the glycosidic linkage in the disaccharide. Н OH Н H OH OH OH - HO Н H HO OH OH Н CH₂OH H -OH H OH он H H -OH Н OH an a glycosidic bond Н OH + H2O о о о о В-1,6 a-1,6 a-1,1 B-1,5 I DON'T KNOW YET submitarrow_forward(a) Label all the O atoms that are part of a glycoside in rebaudioside A. Rebaudioside A, marketed under the trade name Truvia, is a sweet glycoside obtained from the stevia plant, which has been used for centuries in Paraguay to sweeten foods. (b) The alcohol or phenol formed from the hydrolysis of a glycoside is called an aglycon. What aglycon and monosaccharides are formed by the hydrolysis of rebaudioside A?arrow_forwardDraw the structure of: (a) a polysaccharide formed by joining D-mannose units in 1→4-β- glycosidic linkages; (b) a polysaccharide formed by joining D-glucose units in 1→6-α- glycosidic linkages. The polysaccharide in (b) is dextran, a component of dental plaque.arrow_forward
- Arabinoxylan is a copolymer of arabinose and xylose-two five-carbon sugars. A portion of the polysaccharide is shown here. (a) Identify and classify each glycosidic linkage. (b) Based on the structure, do you think arabinoxylan functions as a storage polysaccharide or a structural polysaccharide? Explain your reasoning. HOH,C. OH Но OH OH но но OH Но LO. Но HOH,C HOH2C НО OH OH CH,OHarrow_forwardConsider N-acetyl-d-glucosamine Q.) Draw a chair conformation for the disaccharide formed by joining two units of the pyranose form of N-acetyl-d-glucosamine by a b-1,4-glycosidic bond. If you draw this correctly, you have the structural formula for the repeating dimer of chitin, the structural polysaccharide component of the shell of lobsters and other crustaceans.arrow_forward1. Which sugars are reducing? Which sugars are non-reducing? a. Glucose: b. Fructose: c. Sucrose: d. Lactose: e. Sucrose hydrolysate: Starch hydrolysate: g. Cellulose hydrolysate: f. 2. What structural feature is responsible for the reducing property of carbohydrates?arrow_forward
- Explain why lactose and maltose differs from sucrose in its chemical activity with Fehling’s, Benedict’s and using Seliwanoff’s reagents?arrow_forwardA reddish color is obtained when compound A (a disaccharide) is reacted with Benedict solution. Is this compound more likely maltose or sucrosearrow_forwardAnswer briefly. 1. Which test could best differentiate mannose and maltose? 2. Identify two monosaccharides that will produce the same osazone as that of glucose.arrow_forward
- Propose structural formulas for the following polysaccharides. Q.) Pectic acid is the main component of pectin, which is responsible for the formation of jellies from fruits and berries. Pectic acid is a polymer of d-galacturonic acid in the pyranose form joined by a-1,4-glycosidic bonds.arrow_forwardDraw the structures (using chair conformations of pyranoses) of the following disaccharides.(a) 4-O-(a-d-glucopyranosyl)-d-galactopyranose(arrow_forwardBoth triglycerides shown below contained fatty acids that are 16 carbon long. However, one is classified as a fat, and the other is regarded as the oil. (A) How does one distinguish fat from oils? (B) Which triglyceride is the fat? Which one is oil?arrow_forward
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