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13.5 Chemical Properties of Monosaccharides
For a@ and b-d-galactose, draw the Haworth structures.
For a@ and b-d-fructose, draw the Haworth structures.
tion of alcohols and oxidation or reduction of monosaccharides determine whether a sugar is reducing or not.
Functional groups in monosaccharides can undergo chemical reactions.
The aldehyde group can be converted to a carboxylic acid in an aldose.
The carbonyl group can be reduced in an aldose.
The hydroxyl groups can react with other compounds to form a variety of derivatives.
A small amount of the open-chain form is always present, which provides an aldehyde group.
The Cu2O is formed when the Cu2+ is reduced to Cu+.
Benedict's solution gives an open chain of d-glucose, d-Gluconic acid.
A ketone cannot be oxi dized.
There is a rearrangement between the ketone group on carbon 2 and the hydroxyl group on carbon 1.
An aldehyde group with an adjacent hydroxyl can be created when fructose is converted to glucose.
Name the oxidation product of d-altrose.
Reducing sugar is a type ofCarbohydrate that reduces Cu2+ to Cu+.
A urine sample is turned brick red by a solution containing Benedict's reagent.
The brick-red color of the Benedict's reagent shows a high level of reducing sugar in the urine, which may indicate type 2 diabetes.
Bloodglucose flows through the kidneys and is reab from green to a dark brown.
The sorbed into the bloodstream determines the intensity of the color.
A high level ofglucose in H2O2 + dye (2@methylaniline) is a symptom of diabetes.
Benedict's test can be used to determine the presence of a substance in urine.
Benedict's reagent yellow or brick red can be seen if the solution has low to moderate levels of reducing sugar.
A paper strip containing 2-Methylaniline can be used to detect the presence of a substance in the urine.
When the paper strip comes in contact with the urine, it can cause a lot of problems.
A test strip with a dye called 2-methylaniline is used to determine the level of sugar in urine.
Determine whether a carbohydrate is a reducing sugar and identify the products of oxidation or reduction of monosaccharides.
Draw the projection for the oxidation and reduc tion products.
What are the names of the products?
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