Choose the best definition of a reducing sugar. A) any monosaccharide B) disaccharides C) Sugars that can freely interconvert between the cyclic structure and the straight chain form with an available aldehyde or ketone D) Sugars that can tautomerize between the ketose and aldose form. E) Sugars that have been reduced to all

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Chapter1: Chemical Foundations
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Question 4 of 45
Choose the best definition of a reducing sugar.
A) any monosaccharide
B) disaccharides
C) Sugars that can freely interconvert
between the cyclic structure and the straight
chain form with an available aldehyde or
ketone
D) Sugars that can tautomerize between the
ketose and aldose form.
E) Sugars that have been reduced to all
hydroxyl groups without any carbonyl
groups remaining.
Submit
+
Transcribed Image Text:Question 4 of 45 Choose the best definition of a reducing sugar. A) any monosaccharide B) disaccharides C) Sugars that can freely interconvert between the cyclic structure and the straight chain form with an available aldehyde or ketone D) Sugars that can tautomerize between the ketose and aldose form. E) Sugars that have been reduced to all hydroxyl groups without any carbonyl groups remaining. Submit +
HO
HO
ܦܐܐ ܒܐܠܥܐ
HO
HO
OH
OH
HO-
OH
HO
HO-
OH
Barley grain is used in the production of beer. This grain contains many
polysaccharides which are hydrolyzed into sugars for yeast fermentation.
Beta-glucans are polymers of glucose units. Many of these polysaccharides have
a lot of branching. Identify the glycosidic linkages in this beta-glucan
polysaccharide.
OH
OH
OH
HO
Question 1.b of 45
HO
OH
A) a-1,4-linkages
B) B-1,4-linkages
C) a mix of a-1,3 and a-1,4-linkages
D) a mix of B-1,3 and ß-1,4-linkages
E) a mix of a-1,3 and ß-1,4-linkages
Submit
+
Transcribed Image Text:HO HO ܦܐܐ ܒܐܠܥܐ HO HO OH OH HO- OH HO HO- OH Barley grain is used in the production of beer. This grain contains many polysaccharides which are hydrolyzed into sugars for yeast fermentation. Beta-glucans are polymers of glucose units. Many of these polysaccharides have a lot of branching. Identify the glycosidic linkages in this beta-glucan polysaccharide. OH OH OH HO Question 1.b of 45 HO OH A) a-1,4-linkages B) B-1,4-linkages C) a mix of a-1,3 and a-1,4-linkages D) a mix of B-1,3 and ß-1,4-linkages E) a mix of a-1,3 and ß-1,4-linkages Submit +
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