List all the reducing sugar you learnt List all the non-reducing sugars you learnt. Which of the following would be the correct classification of the carbohydrate shown below? CH₂OH H CH OH H H OH H a. monosaccharide c. polysaccharide d. starch e. cellulose O B. Amylose CH₂ C. Amylopectin -0. H OH H A) disaccharides. B) polysaccharides. C) chlorosaccharides. D) alcohol sweeteners. E) non carbohydrate sweeteners. H OH 13. Aspartame and Saccharin® are two examples of OH Identify the polysaccharides and types of glycosidic bonds in each of the following: A. Cellulose 130 D Identify the polysaccharide_ What is the glycosidic linkage? H When this polysaccharide is hydrolysed in aqueous acid solution, what is formed? CHECHE -" 11 SAME TE H CHAI -th () 11 CH H 11 oll 11 11 B. Maltose CHLOR 43 1 of 11₂ C. Sucrose 11 H 31 ARE 11 1)-(1. Melibiose is a disaccharide that is 30 times sweeter than sucrose. A. What are the monosaccharide units in melibiose? D 11 B. What type of glycosidic bond links the monosaccharides? C. Identify the structure as a- or 6-melibiose. 13 H DIE I "i CH *4 431 Ja n off Bo (1) a-D-Glucose (3) 8-D-Galactose 41 CHANE 0 11. 11 ABT 11 (1) a-D-Glucose (3) 6-D-Galactose 11 11 on Identify the monosaccharides in each of the following: A. Lactose (1) a-D-Glucose (2) 8-D-Fructose (3) 6-D-Galactose 43 (2) 6-D-Fructose (2) 6-D-Fructose Give How C
List all the reducing sugar you learnt List all the non-reducing sugars you learnt. Which of the following would be the correct classification of the carbohydrate shown below? CH₂OH H CH OH H H OH H a. monosaccharide c. polysaccharide d. starch e. cellulose O B. Amylose CH₂ C. Amylopectin -0. H OH H A) disaccharides. B) polysaccharides. C) chlorosaccharides. D) alcohol sweeteners. E) non carbohydrate sweeteners. H OH 13. Aspartame and Saccharin® are two examples of OH Identify the polysaccharides and types of glycosidic bonds in each of the following: A. Cellulose 130 D Identify the polysaccharide_ What is the glycosidic linkage? H When this polysaccharide is hydrolysed in aqueous acid solution, what is formed? CHECHE -" 11 SAME TE H CHAI -th () 11 CH H 11 oll 11 11 B. Maltose CHLOR 43 1 of 11₂ C. Sucrose 11 H 31 ARE 11 1)-(1. Melibiose is a disaccharide that is 30 times sweeter than sucrose. A. What are the monosaccharide units in melibiose? D 11 B. What type of glycosidic bond links the monosaccharides? C. Identify the structure as a- or 6-melibiose. 13 H DIE I "i CH *4 431 Ja n off Bo (1) a-D-Glucose (3) 8-D-Galactose 41 CHANE 0 11. 11 ABT 11 (1) a-D-Glucose (3) 6-D-Galactose 11 11 on Identify the monosaccharides in each of the following: A. Lactose (1) a-D-Glucose (2) 8-D-Fructose (3) 6-D-Galactose 43 (2) 6-D-Fructose (2) 6-D-Fructose Give How C
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Concept explainers
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.
Question
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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