GENERAL, ORGANIC, BIOCHEM (LL W/ ACCESS)
GENERAL, ORGANIC, BIOCHEM (LL W/ ACCESS)
10th Edition
ISBN: 9781260885958
Author: Denniston
Publisher: MCG
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Concept explainers

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 th…
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 rotat…
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Chapter 16, Problem 16.37QP
Interpretation Introduction

Interpretation:

All possible Aldotrioses that has molecular formula of C3H6O3 has to be drawn.

Concept Introduction:

Monosaccharide contains oxygen, carbon, and hydrogen only.  Based on the number of carbon atoms that is present in the main skeleton, they are further classified.

Monosaccharide that contains three-carbon sugar and an aldehyde functional group in it is known as aldotriose.

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Chapter 16 Solutions

GENERAL, ORGANIC, BIOCHEM (LL W/ ACCESS)

Ch. 16.1 - Prob. 16.1QCh. 16.1 - Why is it important to learn the commonly used...Ch. 16.2 - What is the current recommendation for the amount...Ch. 16.2 - Prob. 16.4QCh. 16.3 - Prob. 16.5QCh. 16.3 - Prob. 16.6QCh. 16.4 - Prob. 16.1PPCh. 16.4 - Prob. 16.2PPCh. 16.4 - Prob. 16.3PPCh. 16.4 - Prob. 16.7Q
Ch. 16.4 - Prob. 16.8QCh. 16.4 - Prob. 16.9QCh. 16.4 - Prob. 16.10QCh. 16.5 - Prob. 16.4PPCh. 16.5 - Prob. 16.11QCh. 16.5 - Prob. 16.12QCh. 16.5 - Prob. 16.5PPCh. 16.7 - Prob. 16.13QCh. 16.7 - Prob. 16.14QCh. 16 - Prob. 16.15QPCh. 16 - Prob. 16.16QPCh. 16 - Prob. 16.19QPCh. 16 - Prob. 16.20QPCh. 16 - Prob. 16.21QPCh. 16 - Prob. 16.22QPCh. 16 - Prob. 16.23QPCh. 16 - Prob. 16.24QPCh. 16 - Prob. 16.25QPCh. 16 - Prob. 16.26QPCh. 16 - Prob. 16.27QPCh. 16 - Prob. 16.28QPCh. 16 - Prob. 16.29QPCh. 16 - Prob. 16.30QPCh. 16 - Prob. 16.31QPCh. 16 - Prob. 16.32QPCh. 16 - Prob. 16.33QPCh. 16 - Prob. 16.34QPCh. 16 - Prob. 16.35QPCh. 16 - Prob. 16.36QPCh. 16 - Prob. 16.37QPCh. 16 - Prob. 16.38QPCh. 16 - Prob. 16.39QPCh. 16 - Prob. 16.40QPCh. 16 - Prob. 16.41QPCh. 16 - Prob. 16.42QPCh. 16 - Prob. 16.43QPCh. 16 - Prob. 16.44QPCh. 16 - Prob. 16.45QPCh. 16 - Prob. 16.46QPCh. 16 - Prob. 16.47QPCh. 16 - Prob. 16.48QPCh. 16 - Prob. 16.49QPCh. 16 - Prob. 16.50QPCh. 16 - Prob. 16.51QPCh. 16 - Prob. 16.52QPCh. 16 - Prob. 16.53QPCh. 16 - Prob. 16.54QPCh. 16 - Prob. 16.55QPCh. 16 - Prob. 16.56QPCh. 16 - Prob. 16.57QPCh. 16 - Prob. 16.58QPCh. 16 - Prob. 16.59QPCh. 16 - Prob. 16.60QPCh. 16 - Prob. 16.61QPCh. 16 - Prob. 16.62QPCh. 16 - Prob. 16.63QPCh. 16 - Prob. 16.64QPCh. 16 - Prob. 16.65QPCh. 16 - Prob. 16.66QPCh. 16 - Prob. 16.67QPCh. 16 - Prob. 16.68QPCh. 16 - Prob. 16.69QPCh. 16 - Prob. 16.70QPCh. 16 - Prob. 16.71QPCh. 16 - Prob. 16.72QPCh. 16 - Prob. 16.73QPCh. 16 - Prob. 16.74QPCh. 16 - Prob. 16.75QPCh. 16 - Prob. 16.76QPCh. 16 - Prob. 16.77QPCh. 16 - Prob. 16.78QPCh. 16 - Prob. 16.79QPCh. 16 - Prob. 16.80QPCh. 16 - Prob. 16.81QPCh. 16 - Prob. 16.82QPCh. 16 - Prob. 16.83QPCh. 16 - Prob. 16.84QPCh. 16 - Prob. 16.85QPCh. 16 - Prob. 16.86QPCh. 16 - Prob. 16.87QPCh. 16 - Prob. 16.88QPCh. 16 - Prob. 16.89QPCh. 16 - Prob. 16.90QPCh. 16 - Prob. 16.91QPCh. 16 - Prob. 16.92QPCh. 16 - Prob. 16.93QPCh. 16 - How does the structure of amylose differ from that...Ch. 16 - Prob. 16.95QPCh. 16 - Prob. 16.96QPCh. 16 - Prob. 16.97QPCh. 16 - Prob. 16.98QPCh. 16 - Prob. 1MCPCh. 16 - Prob. 2MCPCh. 16 - Prob. 4MCPCh. 16 - Prob. 5MCPCh. 16 - Prob. 6MCPCh. 16 - Prob. 7MCPCh. 16 - Prob. 8MCPCh. 16 - Prob. 9MCP
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