phy the significant to learn difterences in the physical and chemical properties

Question

phy the significant to learn difterences in the physical and chemical properties of mono- ,disaccharides, and polysaccharides. la th reactions of carbohydrates to the fundamental chemistry of functional oups studied in previous experiments. To To learn some of the reactions of carbohydrates which are important in metabolism. ABORATORY QUESTIONS Give the names of a common aldohexose and a common ketohexose. 2. Do you predict that maltose will reduce cupric ion in Fehling's reagent in today's Explain. 4. How many dehydration reactions occur in the convérsion of a molecule of an aldopen- experiment? Explain. 3. Can a dilute iodine solution be used to distinguish between amylose and amylopectin? tose to furfural? Name the functional groups in furfural. 5. Compare the structures of dextrin and maltose amylose. 6. Draw structures for the molecules present in an equilibrium mixture of fructose in water solution. Draw the structure of a segment of a molecule of amylopectin. 7 DISCUSSION Carbohydrates represent the primary source of energy required by our bodies. Active persons burn large amounts of carbohydrates, but excessive carbohydrates in the diet are converted to ats and stored. Carbohydrates are pres ent in a wide assortment of foods: all kinds of grains, meat and even codfish and spinach. Probably you have seen the analysis of the

Explanation / Answer

a) The name of a common aldohexose is Glucose and common ketohexose is fructose

b) Yes Maltose is made up of glucose monomers and as glucose contains free aldehyde functional group it can reduced the Felhling solution to Cuprous oxide.

c) Yes dilute iodine solution will give used to distinguish amylose and amylopectine. Amylose will give blue-black colour with iodine solution while amylo-pectine will give red-violet colour.

d) In the mechanism three water molecules are eliminated through various steps. The functional group present in furfural is aldehyde

e) Maltose is made up of two gluocose units but dextrines can be made up of 2-3 glucose units. The bonding between two glucose units in maltose is 1,4 glycosidic linkage. But in dextrine the linkage can be either 1,4 linkage or 1,6 linkage. Similarly in amylose a long chain of glucose units are formed with only 1,4 linkage but in dextrine both 1,4 and 1,6 linkage are there.

e)

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