Chemistry
Chemistry
10th Edition
ISBN: 9781305957404
Author: Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher: Cengage Learning
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**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

**
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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 **
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In the above multiple questions they are from sugar chemistry.

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