(a) Interpretation: The glycosidic linkages of the stachyose are to be labeled. Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

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Answer 1

Question

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

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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+

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Answer 2

Question

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

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Answer 3

Question

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

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Answer 4

Question

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

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Answer 5

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Answer 6

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Answer 7

Chapter 26, Problem 69P

Interpretation Introduction

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Answer 8

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Answer 9

Interpretation Introduction

(b)

Interpretation: Each glycosidic linkages of the stachyose are to be classified as α or β and the numbers are to be used to designate the locations between two rings.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Answer 10

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Answer 11

Interpretation Introduction

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Answer 12

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Answer 13

Interpretation Introduction

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

Answer 14

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Answer 15

Interpretation Introduction

(e)

Interpretation: The product formed on treatment of stachyose with excess CH3I, Ag2O is to be determined.

Concept introduction: The hydroxyl groups of monosaccharides are converted into the ether groups in presence of base and alkyl halide. Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol.

Answer 16

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Answer 17

Interpretation Introduction

(f)

Interpretation: The product formed on treatment of product in (e) with H3O+ is to be determined.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

Answer 18

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Answer 19

Expert Solution & Answer

Answer 20

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Answer 21

Ch. 26.2 - Prob. 1P Ch. 26.2 - Prob. 2P Ch. 26.2 - Label each stereogenic center as R or S. a. b. c....Ch. 26.2 - Convert the ball-and-stick model to a Fischer...Ch. 26.2 - Prob. 5P Ch. 26.2 - Prob. 6P Ch. 26.3 - Prob. 7P Ch. 26.3 - Prob. 8P Ch. 26.4 - Prob. 9P Ch. 26.4 - Prob. 10P

(a) Interpretation: The glycosidic linkages of the stachyose are to be labeled. Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Solution Summary: The author explains how the glycosidic linkages of the stachyose are to be labeled.

Concept explainers

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

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Chapter 26 Solutions

(a) Interpretation: The glycosidic linkages of the stachyose are to be labeled. Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

Solution Summary: The author explains how the glycosidic linkages of the stachyose are to be labeled.

Concept explainers

(a) Interpretation: The glycosidic linkages of the stachyose are to be labeled. Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

(c) Interpretation: The products formed on hydrolysis of stachyose are to be predicted. Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

(d) Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated. Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.

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Chapter 26 Solutions

(a)

Interpretation: The glycosidic linkages of the stachyose are to be labeled.

Concept introduction: Monosaccharides are the small units of simple sugars. Polysaccharides are made up of small units of monosaccharides. These small units are joined together by glycoside linkage.

(c)

Interpretation: The products formed on hydrolysis of stachyose are to be predicted.

Concept introduction: Glycosidic linkages are hydrolyzed in presence of acid to form cyclic hemiacetal and corresponding alcohol. Acetals in the presence of acid undergo hydrolysis to form cyclic hemiacetals.

(d)

Interpretation: The validation to the corresponding fact that whether stachyose is reducing sugar or not is to be stated.

Concept introduction: The reducing sugars contain hemiacetal and they undergo mutarotation. These sugars are in equilibrium with cyclic monosaccharide forms.