EBK LABORATORY MANUAL FOR GENERAL, ORGA
3rd Edition
ISBN: 9780321918352
Author: Timberlake
Publisher: YUZU
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Question
Chapter 6, Problem 6.80CP
Summary Introduction
To explain:
The component in starch which is more likely to be broken more quickly amylose or amylopectin.
Introduction:
Polysaccharides are carbohydrate molecules which are comprised of monosaccharides joined together by the glycosidic bonds. On hydrolysis, polysaccharides release monosaccharides. Polysaccharides can be linear or branched.
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9. Starch is a mixture of two different polysaccharides, both composed only of D-
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Chapter 6 Solutions
EBK LABORATORY MANUAL FOR GENERAL, ORGA
Ch. 6 - Prob. 6.1PPCh. 6 - Prob. 6.2PPCh. 6 - Prob. 6.3PPCh. 6 - Prob. 6.4PPCh. 6 - Prob. 6.5PPCh. 6 - Classify each of the following alcohols as a...Ch. 6 - Prob. 6.7PPCh. 6 - Prob. 6.8PPCh. 6 - Prob. 6.9PPCh. 6 - Prob. 6.10PP
Ch. 6 - Prob. 6.11PPCh. 6 - Prob. 6.12PPCh. 6 - Prob. 6.13PPCh. 6 - Prob. 6.14PPCh. 6 - Prob. 6.15PPCh. 6 - Prob. 6.16PPCh. 6 - Prob. 6.17PPCh. 6 - Prob. 6.18PPCh. 6 - Prob. 6.19PPCh. 6 - Prob. 6.20PPCh. 6 - Prob. 6.21PPCh. 6 - Prob. 6.22PPCh. 6 - When an aldehyde undergoes oxidation, the...Ch. 6 - Prob. 6.24PPCh. 6 - Prob. 6.25PPCh. 6 - Prob. 6.26PPCh. 6 - Prob. 6.27PPCh. 6 - Prob. 6.28PPCh. 6 - Prob. 6.29PPCh. 6 - Prob. 6.30PPCh. 6 - Prob. 6.31PPCh. 6 - Prob. 6.32PPCh. 6 - Prob. 6.33PPCh. 6 - Prob. 6.34PPCh. 6 - Prob. 6.35PPCh. 6 - Prob. 6.36PPCh. 6 - Prob. 6.37PPCh. 6 - Prob. 6.38PPCh. 6 - Prob. 6.39PPCh. 6 - Prob. 6.40PPCh. 6 - Prob. 6.41PPCh. 6 - Prob. 6.42PPCh. 6 - Prob. 6.43PPCh. 6 - Prob. 6.44PPCh. 6 - Prob. 6.45APCh. 6 - Prob. 6.46APCh. 6 - Prob. 6.47APCh. 6 - Prob. 6.48APCh. 6 - Prob. 6.49APCh. 6 - Prob. 6.50APCh. 6 - Prob. 6.51APCh. 6 - Prob. 6.52APCh. 6 - Prob. 6.53APCh. 6 - Classify each of the following as primary,...Ch. 6 - Prob. 6.55APCh. 6 - Prob. 6.56APCh. 6 - Prob. 6.57APCh. 6 - Prob. 6.58APCh. 6 - Prob. 6.59APCh. 6 - Prob. 6.60APCh. 6 - Prob. 6.61APCh. 6 - Prob. 6.62APCh. 6 - Prob. 6.63APCh. 6 - Prob. 6.64APCh. 6 - Prob. 6.65APCh. 6 - Prob. 6.66APCh. 6 - Prob. 6.67APCh. 6 - Prob. 6.68APCh. 6 - Prob. 6.69APCh. 6 - Draw the product of the following 1 4...Ch. 6 - Prob. 6.71APCh. 6 - Prob. 6.72APCh. 6 - Prob. 6.73APCh. 6 - Prob. 6.74APCh. 6 - Prob. 6.75APCh. 6 - Prob. 6.76APCh. 6 - Prob. 6.77CPCh. 6 - Prob. 6.78CPCh. 6 - Prob. 6.79CPCh. 6 - Prob. 6.80CPCh. 6 - How much energy is produced if a person eats 50 g...Ch. 6 - Prob. 6.82CPCh. 6 - Prob. 1IA.1QCh. 6 - Prob. 1IA.2QCh. 6 - Prob. 1IA.3QCh. 6 - Prob. 1IA.4QCh. 6 - Prob. 1IA.5QCh. 6 - Prob. 1IA.6QCh. 6 - Prob. 1IA.7QCh. 6 - Prob. 1IA.8QCh. 6 - Prob. 1IA.9QCh. 6 - Prob. 2IA.1QCh. 6 - Which oxygen n the hemiacetal product in Figure 1...Ch. 6 - Prob. 2IA.3QCh. 6 - Prob. 2IA.4QCh. 6 - Where did you place the OH for C1 (top or bottom)?Ch. 6 - Prob. 2IA.6QCh. 6 - Prob. 2IA.7QCh. 6 - Prob. 1ICCh. 6 - Prob. 2ICCh. 6 - Prob. 3ICCh. 6 - Prob. 4ICCh. 6 - Prob. 5IC
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- Chapter 8- Carbohydrates (pages 221 - 223) 1. What are carbohydrates and what are the three elements that make them up? What is the general formula of carbohydrates? 2. One of the simplest carbohydrate is glyceraldehyde. Glyceraldehyde (number of carbons) carbon sugar. is a 3. Draw the structure of D-glyceraldehyde (Fig. 8-1, page 222) in the space below. 4. Monosaccharides can be aldoses or ketoses, depending on the position of the carbonyl group. Describe aldoses and ketoses: a. Aldoses: H b. Ketoses*: *IMPORTANT NOTE: The most common ketoses have the ketone function at carbon 2. 5. Circle the carbonyl group in the structures below and specify if the structures correspond to an aldose or ketoses. CH₂OH H-C-OH CH₂OH C=O 1 CH₂OHarrow_forward1. HO HO OH Monosaccharide 2. Disaccharide H HO Polysaccharide H. OH 3. Starcharrow_forwardWhat do amino acids, fatty acids, and sugars (monosaccharides) have in common? O They are used to make lipids. O They are made of carbon, oxygen, and hydrogen. O They are used to make proteins. O They are made of carbon, oxygen, and nitrogen.arrow_forward
- 19.arrow_forwardDISACCHARIDE The condensation of two monosaccharide forms a disaccharide or polysaccharide if several monosaccharides are involved. When monosaccharides join together one water molecule is produced. Usually the C-1 OH and C-4 OH or C-1 OH and C-6 OH are involved in the formation of new bond called the glycosidic bond (an ether linkage). Two possible glycosidic bonds are the 1,4’-alpha glycosidic bond and 1,4’-beta glycosidic bond. Did you notice the difference between the two glycosidic bonds? 1,4'-alpha glycosidic bond ÇH2OH ÇH2OH Он H. H OH is lost -H2O H H он CH2OH Он Но OH Но + ÇH2OH H OH ОН alpha anomer он H H OH Он H OH H is lost>HỌ OH 1,4'-alpha glycosidic bond OH alpha anomer 1,4'-beta glycosidic bond beta anomer CH2OH OH ÇH2OH H is removed H Он О он CH2OH НО CH2OH OH H -O OH H OH H H H2O H OH OH OH но H OH is removed Но H OH OH 1,4'-beta glycosidic bond beta anomer -오arrow_forwardConsider the molecule shown below. Which statement is FALSE? H H HO H- CHO -OH -OH -H -OH CH₂OH This is an aldohexose. This is a D isomer This molecule has five chiral carbons. This is a monosaccharide. Humans can easily digest this compound.arrow_forward
- Glycogen is more rigid than starch even though both are made up of D-glucose monomers. What could be the reason for this phenomenon? Select one: а. Starch has less (al→4) linkages b. Glycogen has more branching (al→6) linkages c. Glycogen has more (B1→4) linkages to allow for stronger H-bond interactions. d. Starch has more branching (al→6) linkages e. Glycogen has more glucose unitsarrow_forwardWhich is true about starch versus cellulose? They have different properties because their building blocks are very different They have similar properties because their building blocks are very similar They have different properties due to subtle differences in their building blocks They have similar properties despite subtle differences in their building blocksarrow_forwardQuestion #11arrow_forward
- What functional groups are present in a carbohydrate molecule? a. Carboxyl and carbonyl groups b. Alcohol and carboxyl groups c. Hydroxyl and carbonyl groups d. Hydroxyl and hydrogen groupsarrow_forwardIt is part of the plant cell wall. Provides rigidity to cells and tissues: Maltose Starch aminopectin Cellulosearrow_forwardWhat is the difference between starch and cellulose? O The functional groups on the monomers O The carbon numbers on the monomers that link together O The isomer of the monomers that link together O The order in which the monomers link togetherarrow_forward
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