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Ch.20 Carbohydrates
McMurry - Fundamentals of General, Organic, and Biological Chemistry 8th Edition
McMurry8th EditionFundamentals of General, Organic, and Biological ChemistryISBN: 9780134015187Non è quello che usi tu?Cambia libro di testo
Tutti i libri di testoMcMurry 8th EditionCh.20 CarbohydratesProblema 22c
Capitolo 20, Problema 22c

Consider the trisaccharide A, B, C shown in Problem 20.23.

c. State the numbers of the carbon atoms that form glycosidic linkages between monosaccharide A and monosaccharide B.

Guida verificata passo dopo passo
1
Identify the structure of the trisaccharide in Problem 20.23.c, focusing on the glycosidic linkages between monosaccharides A and B.
Recall that a glycosidic linkage is a covalent bond formed between the anomeric carbon of one monosaccharide and a hydroxyl group of another monosaccharide.
Locate the anomeric carbon in monosaccharide A. The anomeric carbon is the carbon atom that was part of the carbonyl group (C=O) in the open-chain form of the sugar.
Determine which carbon atom in monosaccharide B is involved in the glycosidic bond. This is typically a hydroxyl group on one of the carbons of monosaccharide B.
State the carbon numbers of both monosaccharides (A and B) that are involved in the glycosidic linkage, based on the structural diagram provided in the problem.

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Glycosidic Linkages

Glycosidic linkages are covalent bonds that connect monosaccharides to form disaccharides or polysaccharides. They are formed through a dehydration reaction, where a hydroxyl group from one sugar reacts with the anomeric carbon of another, releasing a water molecule. Understanding the specific carbon atoms involved in these linkages is crucial for analyzing carbohydrate structures.
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1:44
Glycosidic Linkage Formation Concept 1

Monosaccharide Structure

Monosaccharides are the simplest form of carbohydrates, consisting of single sugar units with a general formula of (CH2O)n. Each monosaccharide has a unique structure defined by the arrangement of carbon atoms, hydroxyl groups, and functional groups. Recognizing the structure of monosaccharides A and B is essential for identifying the carbon atoms that participate in glycosidic linkages.
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2:49
Cyclic Structures of Monosaccharides Concept 1

Trisaccharides

Trisaccharides are carbohydrates composed of three monosaccharide units linked by glycosidic bonds. The specific arrangement and types of monosaccharides involved determine the properties and functions of the trisaccharide. In the context of the question, understanding the structure of the trisaccharide A, B, C is necessary to identify the carbon atoms forming the linkages between A and B.
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3:39
Types of Disaccharides Concept 1
Pratica correlata
Domanda del libro di testo

Are one or more of the disaccharides maltose, lactose, cellobiose, and sucrose part of the trisaccharide in Problem 20.23? If so, identify which disaccharide and its location. (Hint: Look for an α-1,4 link, β-1,4 link, or 1,2 link, and then determine if the correct monosaccharides are present.)

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Domanda del libro di testo

Consider the trisaccharide A, B, C shown in Problem 20.23.

a. Identify the hemiacetal and acetal linkages.

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Domanda del libro di testo

Hydrolysis of both glycosidic bonds in the following trisaccharide A, B, C yields three monosaccharides. 

c. Draw the Fischer projections for the three monosaccharides.

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Domanda del libro di testo

During the digestion of starch from potatoes, the enzyme α-amylase catalyzes the hydrolysis of starch into maltose. Subsequently, the enzyme maltase catalyzes the hydrolysis of maltose into two glucose units. Write an equation (in words) for the enzymatic conversion of starch to glucose. Classify each of the carbohydrates in the equation as a disaccharide, monosaccharide, or polysaccharide.

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Domanda del libro di testo

Identify the following as diastereomers, enantiomers, and/or anomers.

(a) β-D-fructose and β-D-fructose

(b) D-galactose and L-galactose

(c) L-allose and D-glucose (both aldohexoses)

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Domanda del libro di testo

In solution, glucose exists predominantly in the cyclic hemiacetal form, which does not contain an aldehyde group. How is it possible for mild oxidizing agents to oxidize glucose?

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