Organic Chemistry
4th Edition
ISBN: 9780073402772
Author: Janice G. Smith
Publisher: MCG
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 28, Problem 28.18P
Interpretation Introduction
(a)
Interpretation: The
Concept introduction: The characteristic bond of glycoside is
Interpretation Introduction
(b)
Interpretation: The aglycon and monosaccharides formed by the hydrolysis of rebaudioside A are to be predicted.
Concept introduction: The characteristic bond of glycoside is
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Draw the structure of: (a) a polysaccharide formed by joining D-mannose units in 1->4-ß-glycosidic linkages; (b) a polysaccharide formed by joining D-glucose units in 1->6-a-glycosidic linkages. The polysaccharide in (b) is dextran, a component of dental plaque.
Cellobiose, a disaccharide obtained by the hydrolysis of cellulose, is composed of two glucose units joined together in a 1→4-β-glycoside bond. What is the structure of cellobiose?
Which statement about saccharides is correct?
(A). Alpha anomers are more common than beta anoomers.
(B). Two monosaccharides can form a disaccharide and oxygen.
(C). Polysaccharides with alpha or beta glycosidic linkages have the different properties.
(D). Disaccharides can be cyclic or acyclic.
Chapter 28 Solutions
Organic Chemistry
Ch. 28 - Prob. 28.1PCh. 28 - Prob. 28.2PCh. 28 - Label each stereogenic center as R or S. a. b. c....Ch. 28 - Convert the ball-and-stick model to a Fischer...Ch. 28 - Prob. 28.5PCh. 28 - Prob. 28.6PCh. 28 - Prob. 28.7PCh. 28 - Prob. 28.8PCh. 28 - Prob. 28.9PCh. 28 - Prob. 28.10P
Ch. 28 - Prob. 28.11PCh. 28 - Prob. 28.12PCh. 28 - Prob. 28.13PCh. 28 - Prob. 28.14PCh. 28 - Prob. 28.15PCh. 28 - Prob. 28.16PCh. 28 - Draw a stepwise mechanism for the following...Ch. 28 - Prob. 28.18PCh. 28 - Prob. 28.19PCh. 28 - Prob. 28.20PCh. 28 - Prob. 28.21PCh. 28 - Draw the products formed when D-arabinose is...Ch. 28 - Prob. 28.23PCh. 28 - Prob. 28.24PCh. 28 - Prob. 28.25PCh. 28 - Prob. 28.26PCh. 28 - Prob. 28.27PCh. 28 - Prob. 28.28PCh. 28 - Prob. 28.29PCh. 28 - Prob. 28.30PCh. 28 - Prob. 28.31PCh. 28 - Prob. 28.32PCh. 28 - Prob. 28.33PCh. 28 - Prob. 28.34PCh. 28 - Problem-28.35
Draw the structures of the...Ch. 28 - Prob. 28.36PCh. 28 - 28.37 Convert each ball-and-stick model to a...Ch. 28 - Prob. 28.38PCh. 28 - Prob. 28.39PCh. 28 - Convert each compound to a Fischer projection and...Ch. 28 - Prob. 28.41PCh. 28 - Prob. 28.42PCh. 28 - Prob. 28.43PCh. 28 - Prob. 28.44PCh. 28 - Prob. 28.45PCh. 28 - Draw both pyranose anomers of each aldohexose...Ch. 28 - Prob. 28.47PCh. 28 - Prob. 28.48PCh. 28 - Prob. 28.49PCh. 28 - Prob. 28.50PCh. 28 - Prob. 28.51PCh. 28 - Prob. 28.52PCh. 28 - Prob. 28.53PCh. 28 - What products are formed when each compound is...Ch. 28 - Prob. 28.55PCh. 28 - Prob. 28.56PCh. 28 - Prob. 28.57PCh. 28 - Prob. 28.58PCh. 28 - 28.58 Draw a stepwise mechanism for the following...Ch. 28 - Prob. 28.60PCh. 28 - Prob. 28.61PCh. 28 - Prob. 28.62PCh. 28 - Prob. 28.63PCh. 28 - Prob. 28.64PCh. 28 - Prob. 28.65PCh. 28 - Prob. 28.66PCh. 28 - Prob. 28.67PCh. 28 - Prob. 28.68PCh. 28 - Prob. 28.69PCh. 28 - Prob. 28.70PCh. 28 - Prob. 28.71PCh. 28 - Prob. 28.72PCh. 28 - Prob. 28.73PCh. 28 - Prob. 28.74PCh. 28 - Prob. 28.75PCh. 28 - Prob. 28.76PCh. 28 - Prob. 28.77PCh. 28 - Draw a stepwise mechanism for the following...Ch. 28 - Prob. 28.79P
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
- From Figure 18.7, arrange the following substances in order of increasing percentage of unsaturated fatty acids: chicken fat, beef fat, corn oil, butter, and sunflower oil.arrow_forwardAmygdalin is a toxic component in the pits of bitter almonds, peaches, and apricots. Q.) Name the two monosaccharide units in amygdalin and describe the glycosidic bond by which they are joined.arrow_forwardCrocin, which occurs naturally in crocus and gardenia owers, is primarily responsible for the color of saffron. (a) What lipid and monosaccharides are formed by the hydrolysis of crocin? (b) Classify the lipid as a monoterpenoid, diperpenoid, etc., and locate the isoprene units.arrow_forward
- 3. A(n) is a molecule that is synthesized in one part of the body and has an effect in a different part. A) fatty acid B) enzyme C) hormone D) vitamin 4. DNA is a double-stranded nucleic acid that exists as a double helix. Which is responsible for holding the double helix of DNA together? A) Phosphodiester bonds between complementary base pairs on each strand B) B-N-glycosidic linkages between the sugar-phosphate backbone of each strand C) Disulfide bonds between the cysteine residues on each strand D) Hydrogen bonding between complementary bases on each strand 5. Which type of inhibitor is most likely to bind somewhere other than an enzyme's active site? A) competitive B) lock and key C) noncompetitive D) substrate 6. The compound shown below is best classified as what type of lipid? HO, A) Triacylglycerol B) Soap C) Fatty acid D) Waxarrow_forwardMonosaccharides are cyclic hemiacetals that can react with alcohols to form acetals. The bond between the anomeric carbon atom of the monosaccharide and the oxygen atom of the -OR group is called a glycosidic bond. The name of the linkage contains the designation alpha (a) or beta (B) (from the anomeric carbon in the glycosidic bond) and the carbon numbers for the carbons from the two sugars. For this example, the linkage is an a-1,4 glycosidic bond. Н НО HO اب تاب است H OH H OH -OH Н Н OH H + OH HO a anomer CH₂OH H Н H О OH H2C OH Н H Classify the glycosidic linkage in the disaccharide. Н OH Н H OH OH OH - HO Н H HO OH OH Н CH₂OH H -OH H OH он H H -OH Н OH an a glycosidic bond Н OH + H2O о о о о В-1,6 a-1,6 a-1,1 B-1,5 I DON'T KNOW YET submitarrow_forwardDraw the structure of b-D-galactose molecule using (a) Fischer projectionarrow_forward
- Q3: Use arrows to match the terms (A) column with (B) column. Some may be used more than once and others not at all. 1- Tirglyceride 2- Glycogen 3- Sphingomyelins 4- Membranes 5- Starch 6- Proteins 7- Cholesterol 8- Lactose B a- contain glycerol backbone b- glucose é- amino acids d- esters of fatty acids e- octapeptide f- disaccharide g- polysaccharide K- compound lipids i- steroid-like j- lipids k- polar lipids + glucose storage in animals 9- Waxes 10AngiotensinlIarrow_forwardDraw the structure of an optically active fat that, when hydrolyzed under acidic conditions.arrow_forwardCellulose is treated with methanol, which methylates the reducing end of polysaccharides. (a) How many methyl groups would be incorporated per cellulose chain? Explain. (b) Relative to cellulose, how many methyl groups would be incorporated in a molecule of amylopectin? (more, less or the same?) Explain. (c) Cellulose is treated with dimethyl sylfate, which adds a methyl group to all free hydroxyl groups. The cellulose is then hydrolyzed to release all of its monosacharides. Draw the structure of the resulting monosaccharidearrow_forward
- Name the three most abundant hexoses in the biological world. Which arealdohexoses, and which are ketohexoses?arrow_forwardLactose is a disaccharide in which a glycosidic linkage connects the monosaccharides galactose and glucose. OH НО OH (a) Identify the glycosidic linkage and the acetal carbon in lactose. (b) What type of glycosidic linkage does lactose have (i.e., is it 1,1'-, 1,2'-, etc., and is it a or B)? (c) People who are lactose intolerant are deficient in the enzyme lactase, and therefore cannot efficiently break down the disaccharide into its monosaccharides. When lactose is treated with aqueous acid, however, this hydrolysis can take place, though relatively slowly. Draw the complete, detailed mechanism and the products of the acid-catalyzed hydrolysis of lactose. Но ОН НО ОН ОН Lactosearrow_forwardJust little explanation Asap Thanksarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage LearningChemistry: Principles and PracticeChemistryISBN:9780534420123Author:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward MercerPublisher:Cengage Learning
Chemistry for Today: General, Organic, and Bioche...
Chemistry
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Cengage Learning
Chemistry: Principles and Practice
Chemistry
ISBN:9780534420123
Author:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward Mercer
Publisher:Cengage Learning