Concept explainers
(a)
Interpretation: The chair forms of galactose are to be drawn. The more stable conformation of galactose is to be labeled.
Concept introduction: Carbohydrates are naturally occurring compounds. Carbohydrates are polyhydroxy
The stereocenters are carbon atoms on which the interchanging of two atoms or groups results in the formation of new stereoisomers.
(b)
Interpretation: Among galactose and glucose, the sugar that is more stable is to be identified. The explanation corresponding to the correct choice is to be stated.
Concept introduction: Carbohydrates are naturally occurring compounds. Carbohydrates are polyhydroxy aldehydes and ketones. Galactose is a aldohexose as it contains six carbon atoms as well as an aldehyde functional group. The molecular formula of galactose is
The stereocenters are carbon atoms on which the interchanging of two atoms or groups results in the formation of new stereoisomers.
(c)
Interpretation: The constitutional isomer of galactose is to be drawn.
Concept introduction: Carbohydrates are naturally occurring compounds. Carbohydrates are polyhydroxy aldehydes and ketones. Galactose is a aldohexose as it contains six carbon atoms as well as an aldehyde functional group. The molecular formula of galactose is
The stereocenters are carbon atoms on which the interchanging of two atoms or groups results in the formation of new stereoisomers.
Constitutional isomers have the same molecular formula but they differ in the pattern in which atoms are connected. They contain different functional groups and/or bonding patterns.
(d)
Interpretation: A stereoisomer of galactose that is different from glucose is to be drawn.
Concept introduction: Carbohydrates are naturally occurring compounds. Carbohydrates are polyhydroxy aldehydes and ketones. Galactose is a aldohexose as it contains six carbon atoms as well as an aldehyde functional group. The molecular formula of galactose is
The stereocenters are carbon atoms on which the interchanging of two atoms or groups results in the formation of new stereoisomers.
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Organic Chemistry
- Which monosaccharide is a-glucose? CH,OH CH,OH CH;OH CH,OH H. H. OH H. OH HO. H. OH H. H. H. HO. H. OH H. H. H. OH H. H. H. OH H. H. H. H. H. C OD O B O C OA A,arrow_forwardArrange the following sugars according to their DECREASING reactivity with Benedict's reagent. [Fructose, maltose, glucose, sucrose, starch]arrow_forwardArrange the following sugars according to their DECREASING reactivity with Benedict’s reagent. [fructose, starch, maltose, sucrose, glucose]arrow_forward
- When pure a-D-glucose is dissolved in water, both a-D-glucose and B-D-glucose. are soon present. Explain why this is so.arrow_forward2. Draw the structure of the disaccharide a -glycosyl(1-6)-galactose in the B anomeric form and circle the part of this structure that makes the compound a reducing sugar.arrow_forward1. Identify the anomeric carbons in sucrose and explain how it is different from lactose and cellulose. 2. Wikipedia (pictured below) has sucrose labeled beta-D-fructofuranosyl, but the anomeric carbon has the oxygen pointing down. Explain did Wikipedia get this wrong or what’s going on? Plz explainarrow_forward
- Medical Art X O Dashboard 10 Chem101 pp.101edu.co Question 19 of 24 Disaccharides are described by the position of the anomeric carbon and the numbering of the atoms involved in the glycosidic bond. Identify the type of linkage present in this maltose disaccharide. A) a-1,2 CH,OH CH,OH B) a-1,4 OH OH C) a-1,6 OH OH OH D) B-1,2 OH E) B-1,4 10:50 PM e here to search G %23 11/1/202 PrtSc Insert Delete F4 F10 F11 F12 F3 FS F6 F8 F9 #3 3 & Backspa %3D 2 4. 5 6 T Y U 11 Al H. K CG FL DI Sarrow_forward1 Draw D- glucose in a Fischer Projection. 2 Draw alpha-D- glucose and in the Hayworth (ring ) structure. 3 Draw the hydrolysis of maltose- the disaccharide composed of alpha D glucose molecules. 4 What is the chemical difference between cellulose and amylose NOTE- please dont explain too much explain to the pointarrow_forwardConsider the tetrasaccharide stachyose drawn below. Stachyose is found in white jasmine, soybeans, and lentils. Because humans cannot digest it, its consumption causes flatulence.a. Label all glycoside bonds.b. Classify each glycosidic linkage as α or β and use numbers to designate its location between two rings (e.g., 1→4-β).c. What products are formed when stachyose is hydrolyzed with H3O+?d. Is stachyose a reducing sugar?e. What product is formed when stachyose is treated with excess CH3I, Ag2O?f. What products are formed when the product in (e) is treated with H3O+?arrow_forward
- 1: НО CH₂OH ОН ОН Name the glycosidic bonds: CH OH ОН ОН ОН 2: 3. What two monosaccharides make up lactose? 4. What two monosaccharides make up sucrose? 5. What two monosaccharides make up НО maltose? CH₂OH OH OH НО ОН ОН & & OHarrow_forward1. Which sugars are reducing? Which sugars are non-reducing? a. Glucose: b. Fructose: c. Sucrose: d. Lactose: e. Sucrose hydrolysate: Starch hydrolysate: g. Cellulose hydrolysate: f. 2. What structural feature is responsible for the reducing property of carbohydrates?arrow_forwardTwo sugars are epimers to each other. Is it possible to convert one to the other without breaking covalent bond??arrow_forward
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