The reason because of which sorbitol prevents the loss of moisture in a candy. Introduction: A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d -sorbitol is one such compound thatis formed by the reduction of d -glucose molecule.

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Answer 1

Question

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

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Answer 2

Question

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

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Answer 3

Question

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

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Answer 4

Question

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

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Answer 5

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

Answer 6

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

Answer 7

Chapter 7, Problem 67TQ

Summary Introduction

To review:

The reason because of which sorbitol prevents the loss of moisture in a candy.

Introduction:

A compound that is obtained by the reduction of aldehyde and ketone groupsin the open chain form of monosaccharide is termed alditol. The functional groups insugars are replaced by a hydroxyl (-OH) group in alditols. d-sorbitol is one such compound thatis formed by the reduction of d-glucose molecule.

Answer 8

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Answer 9

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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 explains that sorbitol prevents the loss of moisture in a candy by reducing aldehyde and ketone groups.

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Chapter 7 Solutions