Skip to main content
Ch.6 Carbohydrates Life's Sweet Molecules
Frost - General, Organic and Biological Chemistry 4th Edition
Frost4th EditionGeneral, Organic and Biological ChemistryISBN: 9780134988696당신이 사용하는 게 아니라요?교과서 변경
모든 교과서Frost 4th EditionCh.6 Carbohydrates Life's Sweet Molecules문제 93
3장, 문제 93

Trehalose is a naturally occurring disaccharide used in cosmetics because of its ability to retain moisture. The formal name of trehalose is glucose α, α(1→1) glucose. Draw the structure of trehalose. Is it a reducing or nonreducing sugar?

검증된 단계별 안내
1
Understand the structure of trehalose: Trehalose is a disaccharide composed of two glucose molecules linked by an α, α (1→1) glycosidic bond. This means the anomeric carbons of both glucose units are involved in the bond.
Draw the structure of trehalose: Start by sketching two glucose molecules. Identify the anomeric carbon (carbon 1) in each glucose unit, and connect them via an α, α (1→1) glycosidic bond. Ensure both glucose units are in their cyclic (pyranose) form.
Determine if trehalose is a reducing or nonreducing sugar: A sugar is reducing if it has a free anomeric carbon that can open to form an aldehyde group. Since both anomeric carbons in trehalose are involved in the glycosidic bond, neither is free.
Conclude trehalose's reducing property: Based on the structure, trehalose is a nonreducing sugar because it lacks a free anomeric carbon.
Review the significance: Trehalose's nonreducing nature contributes to its stability and ability to retain moisture, making it useful in cosmetics and other applications.

비슷한 문제에 대한 검증된 영상 답변:

이 영상 해법은 위 문제에 도움이 된다고 튜터들이 추천한 것입니다.
영상 길이:
9m

주요 개념

질문에 올바르게 답하기 위해 반드시 이해해야 하는 핵심 개념들은 다음과 같습니다.

Trehalose Structure

Trehalose is a disaccharide composed of two glucose molecules linked by an α,α (1→1) glycosidic bond. This unique linkage means that both anomeric carbons of the glucose units are involved in the bond, resulting in a specific three-dimensional structure that influences its properties, including its ability to retain moisture.
추천 영상:
가이드 코스
1:01
Structural Formula Concept 2

Reducing vs. Nonreducing Sugars

Reducing sugars are carbohydrates that can donate electrons to other molecules, typically due to the presence of a free anomeric carbon. In contrast, nonreducing sugars, like trehalose, have both anomeric carbons involved in glycosidic bonds, preventing them from acting as reducing agents. This characteristic is crucial for understanding their chemical behavior and applications.
추천 영상:
가이드 코스
1:03
Ketoses as Reducing Sugars Concept 2

Moisture Retention in Cosmetics

Trehalose is valued in cosmetics for its hygroscopic properties, meaning it can attract and hold water molecules. This ability helps to maintain skin hydration and improve the texture of cosmetic products. Understanding the role of trehalose in moisture retention is essential for formulating effective skincare solutions.
관련 실천
교과서 질문

D-Fructose can also form a six-membered ring. Draw the β anomer of D-fructose in the six-membered ring form.

512
views
교과서 질문

How much energy is produced if a person eats 50 g of digestible carbohydrate (not fiber) in a day? In this case, what percent of a 2200 Calorie diet would be digestible carbohydrate? Recall that carbohydrates provide four Calories of energy per gram consumed.

762
views
교과서 질문

Which of the components in starch is more likely to be broken down more quickly in plants, amylose or amylopectin? Why?

713
views