Chapter 20, Problem 53P

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 ${\text{C}}_n{\text{H}}_{2n}{\text{O}}_n$ . 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.

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 ${\text{C}}_n{\text{H}}_{2n}{\text{O}}_n$ . 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.

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 ${\text{C}}_n{\text{H}}_{2n}{\text{O}}_n$ . 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.