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Chemistry
10th Edition
ISBN: 9781305957404
Author: Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher: Cengage Learning
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
Transcribed Image Text:**Carbohydrates and Sugars: An Overview**
1. **Reducing Sugars**:
- List all the reducing sugars you learned.
2. **Non-Reducing Sugars**:
- List all the non-reducing sugars you learned.
3. **Classification of Carbohydrates**:
- Analyze the carbohydrate structure provided in the diagram and classify it.
- Options:
a. Monosaccharide
b. Polysaccharide
c. Starch
d. Cellulose
4. **Examples of Sweeteners**:
- Aspartame® and Saccharin® are examples of:
A) Disaccharides.
B) Polysaccharides.
C) Chloro-saccharides.
D) Alcohol sweeteners.
E) Noncarbohydrate sweeteners.
5. **Polysaccharide Analysis**:
- Identify the polysaccharide shown in the diagrams.
- Determine the type of glycosidic linkage.
- Describe what is formed when this polysaccharide is hydrolyzed in an aqueous acid solution.
6. **Melibiose Analysis**:
- Melibiose is a disaccharide that is 30 times sweeter than sucrose. Answer the following:
A. What are the monosaccharide units in melibiose?
B. What type of glycosidic bond links the monosaccharides?
C. Identify the structure as α- or β-melibiose.
7. **Glycosidic Bonds**:
- Identify polysaccharides and types of glycosidic bonds in the following:
A. Cellulose
B. Amylose
C. Amylopectin
8. **Monosaccharide Identification**:
- Identify the monosaccharides in the following:
A. Lactose:
(1) α-D-Glucose
(2) β-D-Fructose
(3) β-D-Galactose
B. Maltose:
(1) α-D-Glucose
(2) β-D-Fructose
(3) β-D-Galactose
C. Sucrose:
(1) α-D-Glucose
(2) β-D-Fructose
(3) β-D-Galactose
**
Expert Solution
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In the above multiple questions they are from sugar chemistry.
I answer initial four of them.
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