Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
8th Edition
ISBN: 9780134015187
Author: John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher: PEARSON
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Chapter 15, Problem 15.24UKC
Interpretation Introduction
Interpretation:
Given the glucose molecule is a free
Concept Introduction:
Acetal formation: The small amount of acid catalysts is added to the reaction of an alcohol with an aldehyde or
Cyclic hemiacetal: A compound with both an alcohol like
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Chapter 15 Solutions
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Ch. 15.1 - Prob. 15.1PCh. 15.1 - Prob. 15.2PCh. 15.2 - Draw structures corresponding to the following...Ch. 15.2 - Prob. 15.1CIAPCh. 15.2 - Prob. 15.2CIAPCh. 15.2 - Prob. 15.4PCh. 15.2 - Draw the line structures and provide common names...Ch. 15.2 - Prob. 15.6KCPCh. 15.3 - For each compound shown next (ad), indicate...Ch. 15.3 - Prob. 15.8KCP
Ch. 15.4 - Prob. 15.9KCPCh. 15.5 - Indicate whether the following compounds will give...Ch. 15.6 - Draw line structures of the following compounds...Ch. 15.6 - Prob. 15.12PCh. 15.7 - Prob. 15.13PCh. 15.7 - Prob. 15.14PCh. 15.7 - Prob. 15.15PCh. 15.7 - Draw the structure of each acetal or ketal final...Ch. 15.7 - Prob. 15.17PCh. 15.7 - Prob. 15.18PCh. 15.7 - Prob. 15.19PCh. 15.7 - Prob. 15.1MRPCh. 15.7 - Prob. 15.2MRPCh. 15.7 - Prob. 15.3MRPCh. 15.7 - Prob. 15.3CIAPCh. 15.7 - (a) What are mirotubules? (b) Why would drugs that...Ch. 15.7 - Tetrodotoxin, found in the puffer fish, has been...Ch. 15 - Prob. 15.20UKCCh. 15 - Prob. 15.21UKCCh. 15 - Prob. 15.22UKCCh. 15 - Prob. 15.23UKCCh. 15 - Prob. 15.24UKCCh. 15 - Prob. 15.25UKCCh. 15 - ALDEHYDESAND KETONES (SECTIONS 15.1 AND 15.2)...Ch. 15 - Draw a structure for a compound that meets each of...Ch. 15 - Prob. 15.28APCh. 15 - Prob. 15.29APCh. 15 - Draw structures corresponding to the following...Ch. 15 - Draw structures corresponding to the following...Ch. 15 - Prob. 15.32APCh. 15 - Prob. 15.33APCh. 15 - The following names are incorrect. What is wrong...Ch. 15 - Prob. 15.35APCh. 15 - Prob. 15.36APCh. 15 - Prob. 15.37APCh. 15 - Prob. 15.38APCh. 15 - Prob. 15.39APCh. 15 - Prob. 15.40APCh. 15 - Draw the structures of the aldehydes that might be...Ch. 15 - Write the structures of the hemiacetal or...Ch. 15 - Write the structures of the hemiacetal or...Ch. 15 - Prob. 15.44APCh. 15 - Prob. 15.45APCh. 15 - Prob. 15.46APCh. 15 - Prob. 15.47APCh. 15 - Prob. 15.48APCh. 15 - Prob. 15.49APCh. 15 - Prob. 15.50CPCh. 15 - Prob. 15.51CPCh. 15 - Prob. 15.52CPCh. 15 - Prob. 15.53CPCh. 15 - Prob. 15.54CPCh. 15 - Name the following compounds: (a) (b) (c) (be sure...Ch. 15 - Draw the structural formulas of the following...Ch. 15 - Prob. 15.57CPCh. 15 - Complete the following equations (refer to Summary...Ch. 15 - Prob. 15.59CPCh. 15 - How could you differentiate between 3-hexanol and...Ch. 15 - The liquids 1-butanol and butanal have similar...Ch. 15 - Prob. 15.62CPCh. 15 - Prob. 15.63GPCh. 15 - Prob. 15.64GPCh. 15 - Using the ketone structural form of fructose...Ch. 15 - Prob. 15.66GP
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- The diversity of functional groups on sugars that can form glycosidic bonds greatly increases the information content of glycans relative to oligopeptides. Consider three amino acids, A, B, and C. How many tripeptides can be formed from one molecule of each amino acid? Now consider three sugars- glucose, glucuronic acid, and N-acetylglucosamine. Use shorthand (eg., Glca(1 → 4)GICUAB(1 → 4)GICNAC) to represent 10 trisaccharides with the sequence Glc-GlcUA-GluNAc. Is your list exhaustive?arrow_forwardThe fructose in honey is mainly in the β-D-pyranose form. This is oneof the sweetest carbohydrates known, about twice as sweet as glucose; the β-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations?arrow_forwardThe amount of branching (number of (α1→6) glycosidic bonds) in amylopectin can be determined by the following procedure. A sample of amylopectin is exhaustively methylated—treated with a methylating agent (methyl iodide) that replaces the hydrogen of every sugar hydroxyl witha methyl group, converting —OH to —OCH3 . All the glycosidic bonds in the treated sample are then hydrolyzed in aqueous acid, and the amount of 2,3-di-O-methylglucose so formed is determined.(a) Explain the basis of this procedure for determining the number of (α1→6) branch points in amylopectin. What happens to the unbranched glucose residues in amylopectin during the methylation and hydrolysis procedure?(b) A 258 mg sample of amylopectin treated as described above yielded 12.4 mg of 2,3-di-O-methylglucose. Determine what percentage of the glucose residues in the amylopectin contained an (α1→6) branch. (Assume that the average molecular weight of a glucose residue in amylopectin is 162 g/mol.)arrow_forward
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