A Cu² reagent called Benedict's reagent in the presence of a base is commonly used to oxidize an aldose to the aldonic acid. Carbohydrates that are oxidized with Benedict's reagent are called reducing sugars because the Cu (blue color) in Benedict's reagent is reduced to Cu (brick-red) during the reaction. What product is formed when D-sorbose is treated with Benedict's reagent? Change the structure in the drawing area to show the aldonic acid product formed if the compound is easily oxidized. If there are no changes to be made, check the No changes box under the drawing area. H- HO- H- CH₂OH C=0 OH -H OH CH₂OH X ö/‡
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
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