(a) Interpretation: The given representation corresonding to which carbohydrate needs to be identified. Concept introduction: Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is C n H 2 n O n . All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

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Answer 1

Question

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

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1) a) Give the dominant Intermolecular Force (IMF) in a sample of each of the following compounds. Please show your work. (8) SF2, CH,OH, C₂H₂ b) Based on your answers given above, list the compounds in order of their Boiling Point from low to high. (8)

19.78 Write the products of the following sequences of reactions. Refer to your reaction road- maps to see how the combined reactions allow you to "navigate" between the different functional groups. Note that you will need your old Chapters 6-11 and Chapters 15-18 roadmaps along with your new Chapter 19 roadmap for these. (a) 1. BHS 2. H₂O₂ 3. H₂CrO4 4. SOCI₂ (b) 1. Cl₂/hv 2. KOLBU 3. H₂O, catalytic H₂SO4 4. H₂CrO4 Reaction Roadmap An alkene 5. EtOH 6.0.5 Equiv. NaOEt/EtOH 7. Mild H₂O An alkane 1.0 2. (CH3)₂S 3. H₂CrO (d) (c) 4. Excess EtOH, catalytic H₂SO OH 4. Mild H₂O* 5.0.5 Equiv. NaOEt/EtOH An alkene 6. Mild H₂O* A carboxylic acid 7. Mild H₂O* 1. SOC₁₂ 2. EtOH 3.0.5 Equiv. NaOEt/E:OH 5.1.0 Equiv. NaOEt 6. NH₂ (e) 1. 0.5 Equiv. NaOEt/EtOH 2. Mild H₂O* Br (f) i H An aldehyde 1. Catalytic NaOE/EtOH 2. H₂O*, heat 3. (CH,CH₂)₂Culi 4. Mild H₂O* 5.1.0 Equiv. LDA Br An ester 4. NaOH, H₂O 5. Mild H₂O* 6. Heat 7. MgBr 8. Mild H₂O* 7. Mild H₂O+

Li+ is a hard acid. With this in mind, which if the following compounds should be most soluble in water? Group of answer choices LiBr LiI LiF LiCl

Answer 2

Question

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

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Answer 3

Question

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

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Answer 4

Question

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

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Answer 5

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 6

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 7

Chapter 20, Problem 20.62P

Interpretation Introduction

(a)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 8

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 9

Interpretation Introduction

(b)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 10

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 11

Interpretation Introduction

(c)

Interpretation:

The given representation corresonding to which carbohydrate needs to be identified.

Concept introduction:

Monosaccharides are simplest sugar and basic units of carbohydrates. The monosaccharides are further hydrolyzed to form simpler chemical compounds. The general fromula of carbohydrate is CnH2nOn. All monosaccharides are water soluble and some of them ae sweet taste. Some of the monoschharides are glucose, fructose, galactose etc. Two monosaccharides combined to form disaccharides like lactose and sucrose. More than two monosaccharides combind to form polysacchrides like cellucose and starch.

Answer 12

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Answer 13

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Answer 14

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Answer 15

Ch. 20.1 - Label the hemiacetal carbonthe carbon bonded to...Ch. 20.1 - Prob. 20.2P Ch. 20.1 - Prob. 20.3P Ch. 20.1 - Prob. 20.4P Ch. 20.1 - Prob. 20.5P Ch. 20.2 - Prob. 20.6P Ch. 20.2 - Prob. 20.7P Ch. 20.2 - Prob. 20.8P Ch. 20.2 - Prob. 20.9P Ch. 20.2 - Prob. 20.10P

Solution Summary: The author explains that monosaccharides are simplest sugar and basic units of carbohydrates. They are hydrolyzed to form simpler chemical compounds.

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