Apply your knowledge Why are monosaccharides highly soluble in water? Why do monosaccharides have high boiling and melting points? Identify carbons 3 and 5 in the monosaccharides below 9 Reducing & non - reducing sugars ( Learning goal 5) A classification that helps differentiate monosaccharides Reducing sugars Also known as aldoses. E. g. glucose Changes Benedicts solution from ) blue to red

Apply your knowledge Why are monosaccharides highly soluble in water? Why do monosaccharides have high boiling and melting points? Identify carbons 3 and 5 in the monosaccharides below 9 Reducing & non - reducing sugars ( Learning goal 5) A classification that helps differentiate monosaccharides Reducing sugars Also known as aldoses. E. g. glucose Changes Benedicts solution from ) blue to red

Anatomy & Physiology

1st Edition

ISBN:9781938168130

Author:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble

Publisher:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble

Chapter2: The Chemical Level Of Organization

Section: Chapter Questions

Problem 3ILQ: Watch this video (http://openstaxcollege.org/l/disaccharide) to observe the formation of a...

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The ring structure of the carbohydrate glucose is provided below. Map any chiral centers with a 1.
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Help Lastedit was seconds ago +BIUA 目, E| E 三、EE 12 1. What type of reaction oCcurs to form sucrose? What is the waste product? Observe the number of hydroxyl groups on cellulose, starch, and glycogen. What can the number of-OH bonds tell you about the molecule and its relationship with water? Lipids 1. What is the chemical formula for palmitic acid and oleic acid? Which one is a saturated fat and which one is an unsaturated fat? How do you know? 2. What functional groups are involved in dehydration synthesis reactions to form a triglyceride? What is the waste product? 3. Compare the overall acidity of the molecules before and after the formation of a triglyceride. Proteins 2.
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Watch this video (http://openstaxcollege.org/l/disaccharide) to observe the formation of a disaccharide. What happens when water encounters a glycosidic bond?
The figure below illustrates the disaccharide molecule sucrose. H B HO с CH₂OH D H A molecular model of sucrose OH H H I. OH Which of the following is not true about sucrose? H CH₂OH sucrose H OH HO H A Water is a product of the reaction between two monosaccharides that synthesizes sucrose. H CH,OH The properties of sucrose depend both on its chemical formula and its molecular structure. Sucrose is a nonpolar molecule and will not easily dissolve in an aqueous solution. The two monosaccharides that make up sucrose are held together by covalent bonds.
3
Hydrolosis of Carbohydrates You can use this as your reference : https://youtu.be/uWIEBKKsaTs
Answer only number 4, 5, and 9.