Basic Chemistry
Basic Chemistry
6th Edition
ISBN: 9780134878119
Author: Timberlake, Karen C. , William
Publisher: Pearson,
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Chapter 18.1, Problem 11PP
Interpretation Introduction

Interpretation: To state the differences between the open-chain structure of D-galactose and D-glucose.

Concept introduction: Monosaccharides are most basic form of a carbohydrate and simplest from of sugars. They are unable to hydrolyze into simpler components and their general formula is CnH2nOnwhere n is the number of atoms of each of the elements present in a monosaccharide. Glucose and galactose are one of the most important monosaccharides. Both of these fall in the category of hexose as they contain six carbon atoms in their structure and have the same molecular formula C6H12O6.Most common form of glucose and galactose which is found in nature is the D-isomer where -OH groups are present on the right of five carbon atoms present in the open chain structure. The only difference in their structure is the position of -OH group at carbon number 4 which can be seen in their structures.

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Chapter 18 Solutions

Basic Chemistry

Ch. 18.1 - Prob. 11PPCh. 18.1 - Prob. 12PPCh. 18.2 - Prob. 13PPCh. 18.2 - Prob. 14PPCh. 18.2 - Prob. 15PPCh. 18.2 - Prob. 16PPCh. 18.2 - Prob. 17PPCh. 18.2 - Prob. 18PPCh. 18.2 - Prob. 19PPCh. 18.2 - Prob. 20PPCh. 18.3 - Classify each of the following fatty acids as...Ch. 18.3 - Classify each of the following fatty acids as...Ch. 18.3 - Prob. 23PPCh. 18.3 - Prob. 24PPCh. 18.3 - Prob. 25PPCh. 18.3 - Olive oil is monounsaturated, whereas butter fat...Ch. 18.3 - Prob. 27PPCh. 18.3 - Use condensed structural formulas to write the...Ch. 18.3 - Prob. 29PPCh. 18.3 - Use condensed structural formulas to write the...Ch. 18.3 - Prob. 31PPCh. 18.3 - Prob. 32PPCh. 18.4 - Draw the condensed structural formula for each of...Ch. 18.4 - Draw the condensed structural formula for each of...Ch. 18.4 - Prob. 35PPCh. 18.4 - Prob. 36PPCh. 18.4 - Give the name of the amino acid represented by...Ch. 18.4 - Prob. 38PPCh. 18.4 - Draw the condensed structural formula for each of...Ch. 18.4 - Prob. 40PPCh. 18.4 - Prob. 41PPCh. 18.4 - Prob. 42PPCh. 18.4 - Peptides isolated from rapeseed that may lower...Ch. 18.4 - Prob. 44PPCh. 18.5 - Prob. 45PPCh. 18.5 - Prob. 46PPCh. 18.5 - Prob. 47PPCh. 18.5 - Prob. 48PPCh. 18.5 - Prob. 49PPCh. 18.5 - What type of interaction would you expect between...Ch. 18.5 - Prob. 51PPCh. 18.5 - Prob. 52PPCh. 18.6 - Prob. 53PPCh. 18.6 - Match the terms, (1) active site, (2) lock-and-key...Ch. 18.6 - Prob. 55PPCh. 18.6 - Prob. 56PPCh. 18.7 - Prob. 57PPCh. 18.7 - Identify each of the following bases as a...Ch. 18.7 - Prob. 59PPCh. 18.7 - Prob. 60PPCh. 18.7 - Prob. 61PPCh. 18.7 - Prob. 62PPCh. 18.7 - Prob. 63PPCh. 18.7 - Prob. 64PPCh. 18.8 - Prob. 65PPCh. 18.8 - Prob. 66PPCh. 18.8 - Prob. 67PPCh. 18.8 - Prob. 68PPCh. 18.8 - Prob. 69PPCh. 18.8 - Prob. 70PPCh. 18.8 - Prob. 71PPCh. 18.8 - Prob. 72PPCh. 18.8 - Prob. 73PPCh. 18.8 - Prob. 74PPCh. 18 - Prob. 75UTCCh. 18 - Prob. 76UTCCh. 18 - Prob. 77UTCCh. 18 - Prob. 78UTCCh. 18 - Prob. 79UTCCh. 18 - Prob. 80UTCCh. 18 - Prob. 81UTCCh. 18 - Prob. 82UTCCh. 18 - Prob. 83UTCCh. 18 - Prob. 84UTCCh. 18 - Prob. 85UTCCh. 18 - Prob. 86UTCCh. 18 - Prob. 87APPCh. 18 - Prob. 88APPCh. 18 - Prob. 89APPCh. 18 - Prob. 90APPCh. 18 - Prob. 91APPCh. 18 - Prob. 92APPCh. 18 - Prob. 93APPCh. 18 - Prob. 94APPCh. 18 - Prob. 95APPCh. 18 - Prob. 96APPCh. 18 - Prob. 97APPCh. 18 - Prob. 98APPCh. 18 - Prob. 99APPCh. 18 - Prob. 100APPCh. 18 - Prob. 101CPCh. 18 - Prob. 102CPCh. 18 - The following problems are related to the topics...Ch. 18 - Prob. 104CPCh. 18 - The following problems are related to the topics...Ch. 18 - Prob. 106CPCh. 18 - Prob. 107CPCh. 18 - Prob. 108CPCh. 18 - Prob. 109CPCh. 18 - Prob. 110CPCh. 18 - The following problems are related to the topics...Ch. 18 - Prob. 112CPCh. 18 - A compound called butylated hydroxytoluene, or...Ch. 18 - Olive oil contains a high percentage of glyceryl...Ch. 18 - A sink drain can become clogged with solid fat...Ch. 18 - Prob. 44CICh. 18 - Prob. 45CICh. 18 - Prob. 46CI
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