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An in-depth exploration of various aspects of carbohydrates, including their ch2o ratio, aldoses and hexoses, chirality, cyclic monosaccharides, and glycosidic bonds. Topics covered include the difference between aldoses and hexoses, the concept of chirality and its relation to enantiomers, the formation of cyclic hemiacetal rings, and the role of glycosidic bonds in disaccharides and polysaccharides such as starch, cellulose, and glycogen.
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A. Appr CH 2 O ratio B. Aldoses & hexoses C. Chirality D. Cyclic monosaccharides E. Glycosidic bonds F. Benedict’s test
a. D-glyceraldehyde b. L-glyceraldehyde
Hydroxyl is on Hydroxyl is on right left
a. Former carbonyl carbon is the anomeric carbon b. C5 – OH is either a or b
b-D-fructose Fischer Haworth
a. b is more stable
a-D-glucose Fischer Haworth
a-D-glucose b-D-glucose (36%) trace (64%)
a. Maltose b. Lactose c. Sucrose d. Amygdalin
1.) Glucose & glucose in a-1,4 bond
c. Sucrose (table, beet, or cane sugar)
1.) Glucose & fructose in a,b-1,2 bond
1.) Glucose & glucose in a-1,6 bond
1.) Amylose (20%)- repeating glucose units in a-1,4 bonds, a-amylase
2.) Amylopectin (80%)- repeating glucose units in a-1,4 bonds with a-1,6 bonds every 24-30 glucose units
1.) Repeating glucose units in b-1, bonds, every other glucose is inverted, no b-amylase in humans