Carbohydrates- DRAW the D isomer in both the Fisher (linear) and Hawthorne (cyclical) configuration. Carbons located within the ring in the Hawthorne structure DO NOT need to be labeled but PLEASE LABEL all other atoms in the correct orientation to the plane of the ring, meaning above or below. Also for disaccharides make sure the glycosidic linkage is in the correct orientation above or below the plane. D-glyceraldehyde D-ribose D-xylose D-glucose D-galactose D-fructose lactose sucrose maltose amylose amylopectin glycogen
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
Carbohydrates- DRAW the D isomer in both the Fisher (linear) and Hawthorne (cyclical) configuration. Carbons located within the ring in the Hawthorne structure DO NOT need to be labeled but PLEASE LABEL all other atoms in the correct orientation to the plane of the ring, meaning above or below. Also for disaccharides make sure the glycosidic linkage is in the correct orientation above or below the plane.
D-glyceraldehyde
D-ribose
D-xylose
D-glucose
D-galactose
D-fructose
lactose
sucrose
maltose
amylose
amylopectin
glycogen
ALSO PLEASE DRAW OUT the amino acid Tripeptide= Three amino acids each linked by a peptide bond LABEL ALL PARTS AND LABEL ALL ATOMS– Peptide backbone atoms and side chains for the amino acid at pH 1, 7 and 13.
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