Domanda del libro di testo
Identify the product when each of the following reactions is performed on the triglyceride of linoleic acid (linoleate).
(b) H2 , Ni (partial hydrogenation)
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Ch. 27 - Carbohydrates, Nucleic Acids, and Lipids
Mullins1st EditionOrganic Chemistry: A Learner Centered ApproachISBN: 9780137566471
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TOC.tableOfContents
- Ch. 2 - General Chemistry Translated: Finding the Electrons114
- Ch. 3 - Alkanes and Cycloalkanes: Properties and Conformational Analysis109
- Ch. 4 - Acids and Bases/Electron Flow144
- Ch. 5 - Chemical Reaction Analysis: Thermodynamics and Kinetics118
- Ch. 6 - Stereoisomerism: Arrangement of Atoms in Space112
- Ch. 7 - Principles of Green (Organic) Chemistry3
- Ch. 8 - Alkenes 1: Properties and Electrophilic Additions158
- Ch. 9 - Alkenes 2: Oxidation and Reduction150
- Ch. 10 - Alkynes: Electrophilic Addition and Redox Reactions101
- Ch. 11 - Properties and Synthesis of Alkyl Halides: Radical Reactions108
- Ch. 12 - Substitution and Elimination: Reactions of Haloalkanes172
- Ch. 13 - Alcohols, Ethers and Related Compounds: Substitution and Elimination239
- Ch. 14 - Structural Identification 1: Infrared Spectroscopy and Mass Spectrometry54
- Ch. 15 - Structural Identification 2: Nuclear Magnetic Resonance Spectroscopy93
- Ch. 16 - Metals in Organic Chemistry48
- Ch. 17 - Carbonyl Addition Reactions: Aldehydes and Ketones45
- Ch. 18 - Nucleophilic Acyl Substitution 1: Carboxylic Acids18
- Ch. 19 - Nucleophilic Acyl Substitution 2: Carboxylic Acid Derivatives39
- Ch. 20 - Enolates: Carbonyl Addition and Substitution13
- Ch. 21 - Conjugated Systems 1: Stability and Addition Reactions56
- Ch. 22 - Conjugated Systems 2: Pericyclic Reactions54
- Ch. 23 - Benzene 1: Aromatic Stability and Substitution Reactions64
- Ch. 24 - Benzene 2: Reactions Influenced by the Aromatic Ring62
- Ch. 25 - Amines: Structure, Reactions, and Synthesis27
- Ch. 26 - Amino Acids, Proteins, and Peptide Synthesis9
- Ch. 27 - Carbohydrates, Nucleic Acids, and Lipids54
Mullins1st EditionOrganic Chemistry: A Learner Centered ApproachISBN: 9780137566471Non è quello che usi tu?Cambia libro di testo
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Mullins 1st EditionCh. 27 - Carbohydrates, Nucleic Acids, and LipidsProblema 39b
Mullins 1st EditionCh. 27 - Carbohydrates, Nucleic Acids, and LipidsProblema 39bCapitolo 26, Problema 39b
In each of the disaccharides shown (a–c), (i) identify the reducing end of the sugar, (ii) tell what monosaccharides are used to make it, and (iii) tell what type of glycoside linkage is present.
(b) 
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Identify the reducing end of the sugar: Look for the anomeric carbon that is not involved in a glycosidic bond. In the given disaccharide, the reducing end is the one with a free anomeric carbon, which is typically the hemiacetal or hemiketal group.
Determine the monosaccharides: Examine the structure to identify the two monosaccharide units. In this disaccharide, the first monosaccharide is glucose, as indicated by the presence of the six-membered ring with hydroxyl groups in the equatorial positions. The second monosaccharide is fructose, which is a five-membered ring with a ketone group.
Identify the type of glycosidic linkage: Look at the oxygen bridge connecting the two monosaccharides. The linkage is between the anomeric carbon of the first sugar and the hydroxyl group of the second sugar. In this case, it is a β(1→2) glycosidic linkage, as the oxygen bridge is formed between the first carbon of glucose and the second carbon of fructose.
Verify the orientation of the glycosidic bond: The bond is β if the oxygen bridge is above the plane of the sugar ring, and α if it is below. In this structure, the glycosidic bond is β because the oxygen is above the plane of the glucose ring.
Summarize the findings: The disaccharide consists of glucose and fructose linked by a β(1→2) glycosidic bond, with the reducing end being the free anomeric carbon on the fructose unit.
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Reducing and Non-reducing Sugars
Reducing sugars are carbohydrates that can donate electrons to other molecules, typically due to the presence of a free aldehyde or ketone group. In disaccharides, the reducing end is the monosaccharide unit that retains this reactive group, allowing it to participate in redox reactions. Non-reducing sugars, on the other hand, have their reactive groups involved in glycosidic linkages, preventing them from acting as reducing agents.
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08:42
Reducing Sugars
Monosaccharide Composition
Disaccharides are formed by the condensation of two monosaccharides, which are the simplest form of carbohydrates. Common examples include glucose, fructose, and galactose. Understanding the specific monosaccharides that combine to form a disaccharide is crucial for identifying its properties and biological functions, as well as for determining its reducing nature.
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12:01Monosaccharide
Glycosidic Linkage
A glycosidic linkage is a covalent bond that connects two monosaccharides through a dehydration reaction, resulting in the formation of a disaccharide. The type of glycosidic linkage is defined by the specific carbon atoms involved in the bond and the orientation of the hydroxyl groups (α or β). This linkage influences the disaccharide's stability, digestibility, and overall chemical behavior.
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12:17Predict the structure of the glycoside products
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