Concept explainers
Interpretation:
To draw the open chain structure of sorbitol and this molecule is five or six membered cyclic acetal it should be identified.
Concept Introduction:
Carbohydrates: These molecules are large class of naturally occurring polyhydroxy
Monosaccharide: It is simple sugar the carbohydrate contain three to seven carbon atoms in respective place.
Aldose: A monosaccharide that contains a one aldehyde group in
Ketose: A monosaccharide that contains a one keto carbonyl group in
Acetal: An acetal is one of organic molecule where two separate oxygen atoms are single bonded to a central carbon atom it is called acetal. In other words compound that has two ether groups
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Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
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- Rank the melting points of the following fatty acids from highest to lowest: (1) cis-oleic(18:1) (original cis configuration) (2) trans-oleic (18:1) (transformed to trans configuration) (3) linoleic (18:2) (4) stearic (18:0) (5) palmitic (16:0)arrow_forwardIsomerization of the following ketose can give two aldoses. Draw the structures of the two aldoses and provide their names. CH2OH CH2OH OH ? онarrow_forwardA reducing sugar will undergo the Fehling reaction, which requires a(potential) free aldehyde group. Which of the disaccharides shown inFigure are reducing and which are nonreducing?arrow_forward
- Raffinose, the most abundant trisaccharide found in nature, occurs in whole grains and numerous vegetables (e.g., asparagus, cabbage, and beans). Hydrolysis of raffinose yields galactose and sucrose. Provide the systematic name for this trisaccharide. Is raffinose a reducing or nonreducing sugar? Is raffinose capable of mutarotation?arrow_forwardVitamin C is ascorbic acid. If you examine the structure of asorbic acid given in the background secton (equation 2) there is no -COOH group present. In the structure shown, the ascorbic acid is as a lactone or cyclic ester. Write the equation for the hydrolysis (cleaveg by addition of water) of the lactone to the carboxylic acid.arrow_forwardMild hydrolysis of a glycolipid produces an L-glucose molecule and the salt of tetra-decanoate fatty acid. Draw the structure of the glycolipid.arrow_forward
- What two types of glycosidic bonds must be hydrolyzed to break amylopectin down into individual glucose molecules? P -(1-3) glycosidic bonds C -(1-6) glycosidic bonds a -(1-4) glycosidic bonds B -(1-6) glycosidic bonds B -(4-6) glycosidic bonds a -(1-3) glycosidic bonds C -(4-6) glycosidic bonds B -(1-4) glycosidic bondsarrow_forwardWhich of the following is a true statement regarding sphingolipid synthesis? (A) The first step in sphingolipid synthesis is the condensation of palmitoyl CoA with aspartate to form b-ketosphinganine.(B) This process requires the reduction of a ketone that uses NADH as the reducing agent.(C) A fatty acid is attached to dihydrosphingosine to form dihydroceramide. (D) FAD is using as an oxidizing agent to remove a double bond from dihydroceramide.(E) The formation of sphingomyelin requires the attachment of a glucose or galactose molecule to ceramide.arrow_forwardThe amount of branching (number of (α1→6) glycosidic bonds) in amylopectin can be determined by the following procedure. A sample of amylopectin is exhaustively methylated—treated with a methylating agent (methyl iodide) that replaces the hydrogen of every sugar hydroxyl witha methyl group, converting —OH to —OCH3 . All the glycosidic bonds in the treated sample are then hydrolyzed in aqueous acid, and the amount of 2,3-di-O-methylglucose so formed is determined.(a) Explain the basis of this procedure for determining the number of (α1→6) branch points in amylopectin. What happens to the unbranched glucose residues in amylopectin during the methylation and hydrolysis procedure?(b) A 258 mg sample of amylopectin treated as described above yielded 12.4 mg of 2,3-di-O-methylglucose. Determine what percentage of the glucose residues in the amylopectin contained an (α1→6) branch. (Assume that the average molecular weight of a glucose residue in amylopectin is 162 g/mol.)arrow_forward
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