The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.” Introduction: Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

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Answer 1

Question

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

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Oxidation of the aldehyde group of a sugar produces an____________________ acid.

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Answer 2

Question

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

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Answer 3

Question

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

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Answer 4

Question

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

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Answer 5

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

Answer 6

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

Answer 7

Chapter 7, Problem 34FB

Summary Introduction

To review:

The blank space in the statement, “The product of the reaction between an aldehyde or ketone and an amine is called a ____ base.”

Introduction:

Reducing sugars react with nucleophilic nitrogen atoms in a nonenzymatic reaction, known as glycation. This nonenzymatic glycation of protein is known as the Maillard reaction. It involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar. Glycation alters the properties of a protein.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 7 - Prob. 1Q Ch. 7 - Prob. 2Q Ch. 7 - Prob. 3Q Ch. 7 - Prob. 4Q Ch. 7 - Prob. 5Q Ch. 7 - Prob. 6Q Ch. 7 - Prob. 7Q Ch. 7 - Prob. 1RQ Ch. 7 - Prob. 2RQ Ch. 7 - Prob. 3RQ

Solution Summary: The author describes the Maillard reaction, which involves the reaction of glucose with the side chain amino nitrogen on the anomeric carbon of the reducing sugar.

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