OWLv2 for Bettelheim/Brown/Campbell/Farrell/Torres' Introduction to General, Organic and Biochemistry, 11th Edition, [Instant Access], 1 term (6 months)
OWLv2 for Bettelheim/Brown/Campbell/Farrell/Torres' Introduction to General, Organic and Biochemistry, 11th Edition, [Instant Access], 1 term (6 months)
11th Edition
ISBN: 9781305106734
Author: Frederick A. Bettelheim; William H. Brown; Mary K. Campbell; Shawn O. Farrell; Omar Torres
Publisher: Cengage Learning 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 20, Problem 20.76P
Interpretation Introduction

Interpretation:

In section, 20-2, we saw that in glucose all atoms other than hydrogen are in the stable equatorial position. A correlation between the structure of glucose and its central role in the structure and function of carbohydrates should be suggested.

Concept introduction:

Carbohydrates contains six main functions in the body: control of blood glucose and giving energy. The careful use of proteins due to needs of energy. In preventing ketosis due to breakdown of fatty acids.

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9 7 8 C 9 8 200 190 B 5 A -197.72 9 8 7 15 4 3 0: ང་ 200 190 180 147.52 134.98 170 160 150 140 130 120 110 100 90 90 OH 10 4 3 1 2 -143.04 140. 180 170 160 150 140 130 120 110 100 90 CI 3 5 1 2 141.89 140.07 200 190 180 170 160 150 140 130 120 110 100 ៖- 90 129. 126.25 80 70 60 -60 50 40 10 125.19 -129.21 80 70 3.0 20 20 -8 60 50 10 ppm -20 40 128.31 80 80 70 60 50 40 40 -70.27 3.0 20 10 ppm 00˚0-- 77.17 30 20 20 -45.36 10 ppm -0.00 26.48 22.32 ―30.10 ―-0.00
Assign all the carbons
C 5 4 3 CI 2 the Righ B A 5 4 3 The Lich. OH 10 4 5 3 1 LOOP- -147.52 T 77.17 -45.36 200 190 180 170 160 150 140 130 120 110 100 90 80 70 60 50 40 30 20 10 ppm B -126.25 77.03 200 190 180 170 160 150 140 130 120 110 100 90 80 70 60 50 40 30 20 10 ppm 200 190 180 170 160 150 140 130 120 110 100 90 80 TO LL <-50.00 70 60 50 40 30 20 10 ppm 45.06 30.18 -26.45 22.36 --0.00 45.07 7.5 1.93 2.05 -30.24 -22.36 C A 7 8 5 ° 4 3 7.5 7.0 6.5 6.0 5.5 5.0 4.5 4.0 3.5 3.0 2.5 2.0 1.5 1.0 ppm 9 8 5 4 3 ཡི་ OH 10 2 7.5 7.0 6.5 6.0 5.5 5.0 4.5 4.0 3.5 3.0 2.5 2.0 1.5 5 4 3 2 that th 7 I 7.0 6.5 6.0 5.5 5.0 4.5 4.0 3.5 3.0 2.5 2.0 1.5 115 2.21 4.00 1.0 ppm 6.96 2.76 5.01 1.0 ppm 6.30 1.00

Chapter 20 Solutions

OWLv2 for Bettelheim/Brown/Campbell/Farrell/Torres' Introduction to General, Organic and Biochemistry, 11th Edition, [Instant Access], 1 term (6 months)

Ch. 20.1 - Prob. 20.1PCh. 20.2 - Prob. 20.2PCh. 20.2 - Prob. 20.3PCh. 20.3 - Prob. 20.4PCh. 20.4 - Prob. 20.5PCh. 20 - Prob. 20.6PCh. 20 - Prob. 20.7PCh. 20 - Prob. 20.8PCh. 20 - Prob. 20.9PCh. 20 - Prob. 20.10P
Ch. 20 - Prob. 20.11PCh. 20 - Prob. 20.12PCh. 20 - Prob. 20.13PCh. 20 - Prob. 20.14PCh. 20 - Prob. 20.15PCh. 20 - Prob. 20.16PCh. 20 - Prob. 20.17PCh. 20 - Prob. 20.18PCh. 20 - .19 What is an amino sugar? Name the three amino...Ch. 20 - Prob. 20.20PCh. 20 - Prob. 20.21PCh. 20 - Prob. 20.22PCh. 20 - Prob. 20.23PCh. 20 - Prob. 20.24PCh. 20 - Prob. 20.25PCh. 20 - Prob. 20.26PCh. 20 - Prob. 20.27PCh. 20 - Prob. 20.28PCh. 20 - Prob. 20.29PCh. 20 - Prob. 20.30PCh. 20 - Prob. 20.31PCh. 20 - Prob. 20.32PCh. 20 - Prob. 20.33PCh. 20 - Prob. 20.34PCh. 20 - Prob. 20.35PCh. 20 - Prob. 20.36PCh. 20 - Prob. 20.37PCh. 20 - Prob. 20.38PCh. 20 - Prob. 20.39PCh. 20 - Prob. 20.40PCh. 20 - Prob. 20.41PCh. 20 - Prob. 20.42PCh. 20 - Prob. 20.43PCh. 20 - Prob. 20.44PCh. 20 - Prob. 20.45PCh. 20 - 6 Where is glycogen stored in the human body?Ch. 20 - Prob. 20.47PCh. 20 - 8 How is it possible that cows can digest grass...Ch. 20 - Prob. 20.49PCh. 20 - Prob. 20.50PCh. 20 - 1 Hyaluronic acid acts as a lubricant in the...Ch. 20 - 2 The anticlotting property of heparin is partly...Ch. 20 - Prob. 20.53PCh. 20 - Prob. 20.54PCh. 20 - Prob. 20.55PCh. 20 - Prob. 20.56PCh. 20 - Prob. 20.57PCh. 20 - Prob. 20.58PCh. 20 - Prob. 20.59PCh. 20 - Prob. 20.60PCh. 20 - Prob. 20.61PCh. 20 - 2 In making candy or sugar syrups, sucrose is...Ch. 20 - Prob. 20.63PCh. 20 - Prob. 20.64PCh. 20 - Prob. 20.65PCh. 20 - Prob. 20.66PCh. 20 - Prob. 20.67PCh. 20 - Prob. 20.68PCh. 20 - Prob. 20.69PCh. 20 - 0 What are the structural differences between...Ch. 20 - Prob. 20.71PCh. 20 - Prob. 20.72PCh. 20 - Prob. 20.73PCh. 20 - Prob. 20.74PCh. 20 - Prob. 20.75PCh. 20 - Prob. 20.76PCh. 20 - Prob. 20.77PCh. 20 - Prob. 20.78PCh. 20 - Prob. 20.79PCh. 20 - Prob. 20.80PCh. 20 - Prob. 20.81PCh. 20 - Prob. 20.82PCh. 20 - Prob. 20.83PCh. 20 - Prob. 20.84PCh. 20 - Prob. 20.85PCh. 20 - Prob. 20.86PCh. 20 - Prob. 20.87PCh. 20 - Prob. 20.88PCh. 20 - Prob. 20.89P
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