Concept explainers
(a)
Interpretation:
To state the monosaccharide unit, type of glycosidic bond and the name of the disaccharide including its alpha or beta form in the given molecule.
Concept Introduction :
A disaccharide is a type of sugar which is made up of two monosaccharides units that are joined together by a linkage known as glycosidic linkage. Glycosidic linkage is formed as a result of linkage of -OH group on carbon no.1 of one monosaccharide with the hydroxyl group present on the carbon no 4 of other molecule of monosaccharide. The two monosaccharides forming disaccharide molecule can be same or different depending upon the disaccharide to be formed.
(b)
Interpretation:
To state the monosaccharide unit, type of glycosidic bond and the name of the disaccharide including its alpha or beta form in the given molecule.
Concept Introduction :
A disaccharide is a type of sugar which is made up of two monosaccharides units that are joined together by a linkage known as glycosidic linkage. Glycosidic linkage is formed as a result of linkage of -OH group on carbon number 1 of one monosaccharide with the hydroxyl group present on the carbon number 4 of other molecule of monosaccharide. The two monosaccharides forming disaccharide molecule can be same or different depending upon the disaccharide to be formed.
Want to see the full answer?
Check out a sample textbook solutionChapter 18 Solutions
Basic Chemistry
- What functional groups are present in this IRarrow_forwardIn each case (more ductile, more brittle, more tough or resistant), indicate which parameter has a larger value. parameter Elastic limit Tensile strength more ductile Strain at break Strength Elastic modulus more fragile more tough or resistantarrow_forward4) A typical bottle of pop holds carbon dioxide at a pressure of 5 atm. What is the concentration of carbon dioxide in th solution? 5) A stream flowing over rocks and such is exposed to the atmosphere and well aerated. What would be the nitrogen concentration in the water at 25°C? (Air pressure is 1.000 bar.)arrow_forward
- Use the expression below to ⚫ calculate its value and report it to the proper number of significant digits (you may need to round your answer). ⚫ calculate the % error (or % relative error or % inherent error) ⚫ calculate the absolute error. (30.078±0.003) - (20.174±0.001) + (9.813±0.005) = Value: % Error: absolute error: ± % (only 1 significant digit) (only 1 significant digit)arrow_forwardDon't used Ai solution and don't used hand raitingarrow_forwardCircle the letter next to the most appropriate response. 1) Which is likely to be the least soluble with water? a) hexane b) acetone c) trichloromethane d) trinitro-toluene 2) Which is likely to be the most soluble in 3,4-dimethyloctane? a) hexane b) acetone c) trichloromethane d) trinitro-toluene 3) When ammonium nitrate is dissolved in water, the solution: a) gets warmer. b) gets colder. c) stays the same temperature. d) is none of the above because potassium nitrate is insoluble.arrow_forward
- Nonearrow_forwardCircle the compound below that you predict to be least soluble in water and explain yourselection. Please provide a throrough understanding.arrow_forwarditled [ The America | 241932100 交量 x Hanil Eco So | Question 5 ilearn.laccd.edu 0.5/0.5 pts How many amino acids do you see in the following structure? H3N-CH-C-N-CH-C-N-CH-C-N-CH-C-0- E-N-CH-E-N-CH-C-O- H₁C-CH | | H CH2 H CH₂ H CH2-C-NH2 CH3 CHANH, 6 ○ 5 3 4 H N 5 ptsarrow_forward
- General, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage LearningOrganic And Biological ChemistryChemistryISBN:9781305081079Author:STOKER, H. Stephen (howard Stephen)Publisher:Cengage Learning,Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
- World of ChemistryChemistryISBN:9780618562763Author:Steven S. ZumdahlPublisher:Houghton Mifflin College DivChemistry: Matter and ChangeChemistryISBN:9780078746376Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl WistromPublisher:Glencoe/McGraw-Hill School Pub CoIntroduction to General, Organic and BiochemistryChemistryISBN:9781285869759Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar TorresPublisher:Cengage Learning