EBK ORGANIC CHEMISTRY
8th Edition
ISBN: 8220102744127
Author: Bruice
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 20.14, Problem 28P
(a)
Interpretation Introduction
Interpretation:
The given compound has to be named and it is reducing sugar or not is to be predicted.
Concept Introduction:
The naming of the reducing and nonreducing sugars is done on the basis of position of hydroxyl group present at each carbon atom in the sugar which is classified on the basis of alpha, beta, D and L sugars. The sugar which has free
The name of the sugar is determined on the basis of position of hydroxyl group which is given as,
- The sugar containing hydroxyl group on the carbon atom connected to methanol group on the right side is name as D sugar.
- The sugar containing hydroxyl group on the carbon atom connected to methanol group on the left side is name as L sugar.
- The sugar containing hydroxyl group on the carbon atom connected to oxygen atom at equatorial position is said to be alpha sugar.
- The sugar containing hydroxyl group on the carbon atom connected to oxygen atom at axial position is said to be beta sugar.
- The name of alkyl group attached to the hydroxyl groups written before the name of sugar.
Reducing sugar is the sugar which is capable to act as a reducing agent. The sugar which contains aldehyde and ketone groups in free state acts as reducing sugar and the sugar which does not contain aldehyde and ketone group in free state are known as nonreducing sugars.
(b)
Interpretation Introduction
Interpretation:
The name of the given compound and it is reducing sugar or not is to be predicted.
Concept Introduction:
The naming of the reducing and nonreducing sugars is done on the basis of position of hydroxyl group present at each carbon atom in the sugar which is classified on the basis of alpha, beta, D and L sugars. The sugar which has free aldehyde or ketone groups acts as reducing sugar.
The name of the sugar is determined on the basis of position of hydroxyl group which is given as,
- The sugar containing hydroxyl group on the carbon atom connected to methanol group on the right side is name as D sugar.
- The sugar containing hydroxyl group on the carbon atom connected to methanol group on the left side is name as L sugar.
- The sugar containing hydroxyl group on the carbon atom connected to oxygen atom at equatorial position is said to be alpha sugar.
- The sugar containing hydroxyl group on the carbon atom connected to oxygen atom at axial position is said to be beta sugar.
- The name of alkyl group attached to the hydroxyl groups written before the name of sugar.
Reducing sugar is the sugar which is capable to act as a reducing agent. The sugar which contains aldehyde and ketone groups in free state acts as reducing sugar and the sugar which does not contain aldehyde and ketone group in Free State are known as non-reducing sugars.
(c)
Interpretation Introduction
Interpretation:
The name of the given compound and it is reducing sugar or not is to be predicted.
Concept Introduction:
The naming of the reducing and nonreducing sugars is done on the basis of position of hydroxyl group present at each carbon atom in the sugar which is classified on the basis of alpha, beta, D and L sugars. The sugar which has free aldehyde or ketone groups acts as reducing sugar.
The name of the sugar is determined on the basis of position of hydroxyl group which is given as,
- The sugar containing hydroxyl group on the carbon atom connected to methanol group on the right side is name as D sugar.
- The sugar containing hydroxyl group on the carbon atom connected to methanol group on the left side is name as L sugar.
- The sugar containing hydroxyl group on the carbon atom connected to oxygen atom at equatorial position is said to be alpha sugar.
- The sugar containing hydroxyl group on the carbon atom connected to oxygen atom at axial position is said to be beta sugar.
- The name of alkyl group attached to the hydroxyl groups written before the name of sugar.
Reducing sugar is the sugar which is capable to act as a reducing agent. The sugar which contains aldehyde and ketone groups in free state acts as reducing sugar and the sugar which does not contain aldehyde and ketone group in free state are known as nonreducing sugars.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Name the following compound and indicate whether or not is a reducing sugar:
Name the following compound and indicate whether or not is a reducing sugar:
Name the following compound and indicate whether or not it is a reducing sugar:
Chapter 20 Solutions
EBK ORGANIC CHEMISTRY
Ch. 20.1 - Prob. 1PCh. 20.2 - Prob. 2PCh. 20.2 - Prob. 3PCh. 20.3 - Prob. 4PCh. 20.3 - Prob. 5PCh. 20.3 - Prob. 6PCh. 20.4 - Prob. 7PCh. 20.4 - Prob. 8PCh. 20.5 - Prob. 9PCh. 20.5 - Prob. 10P
Ch. 20.5 - Prob. 11PCh. 20.6 - Prob. 12PCh. 20.6 - Prob. 13PCh. 20.6 - Prob. 14PCh. 20.7 - Prob. 15PCh. 20.8 - Prob. 16PCh. 20.9 - Prob. 18PCh. 20.10 - Prob. 20PCh. 20.10 - Prob. 21PCh. 20.10 - Prob. 22PCh. 20.11 - Prob. 23PCh. 20.11 - Prob. 24PCh. 20.12 - Prob. 25PCh. 20.12 - Prob. 26PCh. 20.14 - Prob. 28PCh. 20.15 - Prob. 29PCh. 20.15 - Prob. 30PCh. 20.16 - Prob. 31PCh. 20.17 - Prob. 32PCh. 20.18 - Refer to Figure 20.5 to answer the following...Ch. 20 - Prob. 34PCh. 20 - Prob. 35PCh. 20 - Prob. 36PCh. 20 - Prob. 37PCh. 20 - Prob. 38PCh. 20 - Prob. 39PCh. 20 - Prob. 40PCh. 20 - Prob. 41PCh. 20 - Prob. 42PCh. 20 - Prob. 43PCh. 20 - Prob. 44PCh. 20 - Prob. 45PCh. 20 - Prob. 46PCh. 20 - Prob. 47PCh. 20 - Prob. 48PCh. 20 - The 1H NMR spectrum of D-glucose in D2O exhibits...Ch. 20 - Prob. 50PCh. 20 - Prob. 51PCh. 20 - Prob. 52PCh. 20 - Prob. 53PCh. 20 - Prob. 54PCh. 20 - Prob. 55PCh. 20 - Prob. 56PCh. 20 - Prob. 57PCh. 20 - Prob. 58PCh. 20 - Prob. 59PCh. 20 - Prob. 60PCh. 20 - Prob. 61PCh. 20 - A hexose is obtained when the residue of a shrub...Ch. 20 - Prob. 63PCh. 20 - Prob. 64PCh. 20 - Prob. 65PCh. 20 - Prob. 66PCh. 20 - Prob. 67PCh. 20 - Prob. 68PCh. 20 - Prob. 69PCh. 20 - Prob. 70PCh. 20 - Prob. 71PCh. 20 - Prob. 72PCh. 20 - Prob. 73P
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- Digitalis is a preparation made from the dried seeds and leaves of the purple foxglove, Digitalis purpurea, a plant native to southern and central Europe and cultivated in the United States. The preparation is a mixture of several active components, including digitalin. Digitalis is used in medicine to increase the force of myocardial contraction and as a conduction depressant to decrease heart rate (the heart pumps more forcefully but less often).arrow_forwardIdentify which substance is oxidized and which is reduced in the following reaction. OH H2 cyclohexanone cyclohexanol Oxidized: cyclohexanone Reduced: cyclohexanolarrow_forwardHyaluronic acid, a component of connective tissue, is the fluid that lubricates joints. It is a polymer of alternating N-acetyl-d-glucosamine and d-glucuronic acid subunits joined by β-1,3'-glycosidic linkages. Draw a short segment of hyaluronic acid.arrow_forward
- (CH3CO2CH2C6H5) is a naturally occurring ester in peaches. what hydrolysis products are formed when water is treated with water and NaOH?arrow_forwardThe product of the oxidation of t-butanol, shown below, is: H3C H3C -ОН t-butanol cannot be oxidized 2-propanone 2-methyl ethanoic acid ethanoic acid 1-methyl ethanoic acidarrow_forwardThe following is the structure of salicin, a bitter-tasting compound found in the bark of willow trees: The aromatic ring portion of this structure is quite insoluble in water. How would forming a glycosidic bond between the aromatic ring and β - D -glucose alter the solubility?arrow_forward
- Ethyl butyrate, CH3CH2CH2CO2CH2CH3, is an artificial fruit flavor commonly used in the food industry for such flavors as orange and pineapple. Its fragrance and taste are often associated with fresh orange juice, and thus it is most commonly used as orange flavoring.It can be produced by the reaction of butanoic acid with ethanol in the presence of an acid catalyst (H+): CH3CH2CH2CO2H(l)+CH2CH3OH(l)H+⟶CH3CH2CH2CO2CH2CH3(l)+H2O(l) Given 8.50 g of butanoic acid and excess ethanol, how many grams of ethyl butyrate would be synthesized, assuming a complete 100%yield? Express your answer in grams to three significant figures.arrow_forwardEthyl butyrate, CH3CH2CH2CO2CH2CH3, is an artificial fruit flavor commonly used in the food industry for such flavors as orange and pineapple. Its fragrance and taste are often associated with fresh orange juice, and thus it is most commonly used as orange flavoring.It can be produced by the reaction of butanoic acid with ethanol in the presence of an acid catalyst (H+): CH3CH2CH2CO2H(l)+CH2CH3OH(l)H+⟶CH3CH2CH2CO2CH2CH3(l)+H2O(l) a) Given 7.70 g of butanoic acid and excess ethanol, how many grams of ethyl butyrate would be synthesized, assuming a complete 100% yield? b) A chemist ran the reaction and obtained 5.25 g of ethyl butyrate. What was the percent yield? c) The chemist discovers a more efficient catalyst that can produce ethyl butyrate with a 78.0% yield. How many grams would be produced from 7.70 g of butanoic acid and excess ethanol?arrow_forwardEthyl butyrate, CH3CH2CH2CO2CH2CH3, is an artificial fruit flavor commonly used in the food industry for such flavors as orange and pineapple. Its fragrance and taste are often associated with fresh orange juice, and thus it is most commonly used as orange flavoring.It can be produced by the reaction of butanoic acid with ethanol in the presence of an acid catalyst (H+): CH3CH2CH2CO2H(l)+CH2CH3OH(l)H+⟶CH3CH2CH2CO2CH2CH3(l)+H2O(l). The chemist discovers a more efficient catalyst that can produce ethyl butyrate with a 78.0% yield. How many grams would be produced from 8.50 gof butanoic acid and excess ethanol? Express your answer in grams to three significant figures.arrow_forward
- Ethyl butyrate, CH3CH2CH2CO2CH2CH3CH3CH2CH2CO2CH2CH3, is an artificial fruit flavor commonly used in the food industry for such flavors as orange and pineapple. Its fragrance and taste are often associated with fresh orange juice, and thus it is most commonly used as orange flavoring. It can be produced by the reaction of butanoic acid with ethanol in the presence of an acid catalyst (H+H+): CH3CH2CH2CO2H(l)+CH2CH3OH(l)H+⟶CH3CH2CH2CO2CH2CH3(l)+H2O(l) Given 8.45 gg of butanoic acid and excess ethanol, how many grams of ethyl butyrate would be synthesized, assuming a complete 100%% yield? Express your answer in grams to three significant figures. A chemist ran the reaction and obtained 5.50 gg of ethyl butyrate. What was the percent yield? Express your answer as a percent to three significant figures. The chemist discovers a more efficient catalyst that can produce ethyl butyrate with a 78.0%% yield. How many grams would be produced from 8.45 gg of butanoic acid and excess…arrow_forwardEthyl butyrate, CH3CH2CH2CO2CH2CH3CH3CH2CH2CO2CH2CH3, is an artificial fruit flavor commonly used in the food industry for such flavors as orange and pineapple. Its fragrance and taste are often associated with fresh orange juice, and thus it is most commonly used as orange flavoring. It can be produced by the reaction of butanoic acid with ethanol in the presence of an acid catalyst (H+H+): CH3CH2CH2CO2H(l)+CH2CH3OH(l)H+⟶CH3CH2CH2CO2CH2CH3(l)+H2O(l) Part A Given 7.30 gg of butanoic acid and excess ethanol, how many grams of ethyl butyrate would be synthesized, assuming a complete 100%% yield? Express your answer in grams to three significant figures. Part B A chemist ran the reaction and obtained 5.95 gg of ethyl butyrate. What was the percent yield? Express your answer as a percent to three significant figures. Part C The chemist discovers a more efficient catalyst that can produce ethyl butyrate with a 78.0%% yield. How many grams would be produced from 7.30 gg of…arrow_forwardWhich of the following compounds is(are) hemiacetals? но он он 1 2 3 O 4 O 2 O 1 and 3 O 1 onlyarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Introduction to General, Organic and BiochemistryChemistryISBN:9781285869759Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar TorresPublisher:Cengage Learning
Organic ChemistryChemistryISBN:9781305580350Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. FootePublisher:Cengage Learning
General Chemistry - Standalone book (MindTap Cour...ChemistryISBN:9781305580343Author:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; DarrellPublisher:Cengage Learning
Introduction to General, Organic and Biochemistry
Chemistry
ISBN:9781285869759
Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Publisher:Cengage Learning
Organic Chemistry
Chemistry
ISBN:9781305580350
Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote
Publisher:Cengage Learning
General Chemistry - Standalone book (MindTap Cour...
Chemistry
ISBN:9781305580343
Author:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Publisher:Cengage Learning