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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Textbook Question
Chapter 20, Problem 20.25UKC
Are one or more of the disaccharides maltose, lactose, cellobiose, and sucrose part of the trisaccharide in Problem 20.23? If so, identify which disaccharide and its location. (Hint: Look for an α-1,4 link, β-1,4 link, or 1,2 link, and then determine if the correct monosaccharides are present.)
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1) Please list all glycosidic linkages between each monosaccharide units. For example, α(1→4)2) Please discuss whether these oligo/polysaccharides would be reducing or non-reducing sugar. Remember to state your reasoning in complete sentence.
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a-D monosaccharide or a ß D-monosaccharide.
Can you please identify the name of each of the structures of sugar and identify as reducing or nonreducing sugar of a,b,c and d? The picture is posted. One of the structures may be not identified from the usual structures of disaccharides.
Chapter 20 Solutions
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Ch. 20.1 - Classify the following monosaccharides as an...Ch. 20.1 - Prob. 20.2PCh. 20.2 - Prob. 20.3PCh. 20.2 - Prob. 20.4PCh. 20.2 - Prob. 20.6PCh. 20.3 - D-Talose, a constituent of certain antibiotics,...Ch. 20.3 - Prob. 20.8PCh. 20.3 - Draw the structure that completes the mutarotation...Ch. 20.4 - Prob. 20.10KCPCh. 20.4 - Prob. 20.11P
Ch. 20.4 - Prob. 20.12PCh. 20.4 - Prob. 20.13PCh. 20.4 - Prob. 20.1CIAPCh. 20.4 - Prob. 20.2CIAPCh. 20.4 - All cells in your body contain glycoproteins...Ch. 20.5 - Draw the structure of the and anomers that...Ch. 20.6 - Prob. 20.15PCh. 20.6 - Prob. 20.16PCh. 20.6 - Prob. 20.17KCPCh. 20.7 - Prob. 20.4CIAPCh. 20.7 - Prob. 20.5CIAPCh. 20.7 - Prob. 20.6CIAPCh. 20.7 - Prob. 20.7CIAPCh. 20.7 - Prob. 20.18PCh. 20.7 - Prob. 20.19PCh. 20.7 - Prob. 20.8CIAPCh. 20.7 - Prob. 20.9CIAPCh. 20.7 - Prob. 20.10CIAPCh. 20 - During the digestion of starch from potatoes, the...Ch. 20 - Prob. 20.21UKCCh. 20 - Consider the trisaccharide A, B, C shown in...Ch. 20 - Hydrolysis of both glycosidic bonds in the...Ch. 20 - Prob. 20.24UKCCh. 20 - Are one or more of the disaccharides maltose,...Ch. 20 - Prob. 20.26UKCCh. 20 - Prob. 20.27UKCCh. 20 - Prob. 20.28APCh. 20 - What is the family-name ending for a sugar?Ch. 20 - Prob. 20.30APCh. 20 - Classify the four carbohydrates (a)(d) by...Ch. 20 - Prob. 20.32APCh. 20 - How many chiral carbon atoms are there in each of...Ch. 20 - Prob. 20.34APCh. 20 - Prob. 20.35APCh. 20 - Name four important monosaccharides and tell where...Ch. 20 - Prob. 20.37APCh. 20 - Prob. 20.38APCh. 20 - What is the structural relationship between...Ch. 20 - Prob. 20.40APCh. 20 - In Section 15.6, you saw that aldehydes react with...Ch. 20 - Sucrose and D-glucose rotate plane-polarized light...Ch. 20 - Prob. 20.43APCh. 20 - Prob. 20.44APCh. 20 - Prob. 20.45APCh. 20 - What is mutarotation? Do all chiral molecules do...Ch. 20 - What are anomers, and how do the anomers of a...Ch. 20 - What is the structural difference between the ...Ch. 20 - D-Gulose, an aldohexose isomer of glucose, has the...Ch. 20 - Prob. 20.50APCh. 20 - In its open-chain form, D-altrose has the...Ch. 20 - Prob. 20.52APCh. 20 - Prob. 20.53APCh. 20 - Prob. 20.54APCh. 20 - Prob. 20.55APCh. 20 - What is the structural difference between a...Ch. 20 - What are glycosides, and how can they be formed?Ch. 20 - Prob. 20.58APCh. 20 - Prob. 20.59APCh. 20 - Give the names of three important disaccharides....Ch. 20 - Lactose and maltose are reducing disaccharides,...Ch. 20 - Amylose (a form of starch) and cellulose are both...Ch. 20 - Prob. 20.63APCh. 20 - Prob. 20.64APCh. 20 - Prob. 20.65APCh. 20 - Gentiobiose, a rare disaccharide found in saffron,...Ch. 20 - Prob. 20.67APCh. 20 - Prob. 20.68APCh. 20 - Prob. 20.69APCh. 20 - Amylopectin (a form of starch) and glycogen are...Ch. 20 - What is the physiological purpose of starch in a...Ch. 20 - Prob. 20.72APCh. 20 - Prob. 20.73APCh. 20 - Prob. 20.74CPCh. 20 - Prob. 20.75CPCh. 20 - Prob. 20.76CPCh. 20 - Prob. 20.77CPCh. 20 - Prob. 20.78CPCh. 20 - Write the open-chain structure of the only...Ch. 20 - Prob. 20.80CPCh. 20 - Prob. 20.81CPCh. 20 - When a person cannot digest galactose, its reduced...Ch. 20 - Describe the differences between mono-, di-, and...Ch. 20 - Prob. 20.84CPCh. 20 - Prob. 20.85CPCh. 20 - Many people who are lactose intolerant can eat...Ch. 20 - Prob. 20.87GPCh. 20 - Prob. 20.88GPCh. 20 - Prob. 20.89GP
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biochemistry and related others by exploring similar questions and additional content below.Similar questions
- Write the name for the trisaccharide depicted below (for example, of the form a - D - xylofuranose). Be sure to include if the sugars are in the pyranose or furanose conformations in the name and include the linkages between sugars (for example, (2 - - > 4)). CH₂OH ОН OH н ОН -CH₂ H\H ОН н н ОН CH2OH н ОН но н н ОНarrow_forwardRhaminose is a trisaccharide comprised of fructose (B(2→1), fructose (B(2→1) and glucose. Draw the trisaccharide with the hexose in its chair conformations. Indicate the anomeric carbons, the non-reducing end and any other structural details of interest.arrow_forwardName the three digestible disaccharides we talked about. What monosaccharides are they each made of and tell whether they are connected by an alpha 1-4 glycosidic linkage, a 1-4 beta glycosidic linkage or a 1-5 beta glycosidic linkage.arrow_forward
- The monosaccharide shown below is the CH₂OH OH OH beta- L- D- alpha- Он OH anomer.arrow_forwardThe disaccharide α,β-trehalose differs from the α, α structure as shown by having an (α1→ β1) linkage. Draw its structure as a Haworth projection.arrow_forwardA disaccharide that is found in dairy products can be formed by the two monosaccharides. Please draw the Haworth structure of this disaccharide and give the name of the glycosidic bond.arrow_forward
- Does trehalose (Problem 20.68) have an acetal grouping? A hemiacetal grouping? Do you expect trehalose to be a reducing or nonreducing sugar? Classify the linkage between the two monosaccharides.arrow_forwardWhat is the name of the non-reducing monosaccharide found in the disaccharide shown here?arrow_forwardConsidering the formation of glycosidic linkages between monosaccharides, how many possible trisaccharides can be produced by combining glucose, mannose and galactose? How does this differ from the number of possibilities for a tripeptide composed of three different amino acids?arrow_forward
- Lactose and maltose are reducing disaccharides, but sucrose is a nonreducing disaccharide. Explain.arrow_forwardRaffinose (see prev. question for structure) is not digestible by humans yet is found in foods we eat all the time like beans, cabbage, brussels sprouts etc. What 2 human digestible compounds can Raffinose be broken down into? Just as a side note, Raff is NOT digestible by us, but our helpful gut bacteria break it down for us into the 2 compounds that are the answer to this question. O a-D-glucose O B-D-fructose sucrose a-D-galactose Lactose maltosearrow_forwardIn the structure in the picture, the monosaccharide units (alpha-D-galactopyranosyl and beta-D-allopyranose) are linked via alpha-1->3 glycosidic bond. Then, the formed disaccharide units are linked via beta-1->4 glycosidic bond. Then, an Oligosaccharide is formed which has 10 monosaccharide units, meaning that it contains 5 disaccharide units. Question: Is this oligosaccharide a good substrate for glycolysis? Provide two reasons for your answer.arrow_forward
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