Chemistry for Changing Times
Chemistry for Changing Times
14th Edition
ISBN: 9780134212777
Author: John W. Hill; Terry W. McCreary
Publisher: Pearson Education (US)
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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 17, Problem 20P
Interpretation Introduction

Interpretation:

The name of the sugar that is formed after the digestion of starch is to be stated.

Concept introduction:

The compounds that are composed of carbon, hydrogen, and oxygen with empirical formula Chemistry for Changing Times, Chapter 17, Problem 20P are known as carbohydrates. They are divided into three groups which are monosaccharides, oligosaccharides, and polysaccharides.

Monosaccharides are the simplest carbohydrates which cannot be hydrolyzed further. Examples of monosaccharides are glucose and fructose.

Oligosaccharides are the carbohydrates which can be hydrolyzed into two to ten monosaccharides. An example of oligosaccharide is glycolipids.

Polysaccharides are the carbohydrates which can hydrolyze into more than ten monosaccharides. For example, Starch.

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Chapter 17 Solutions

Chemistry for Changing Times

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