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  • PIL HW Carbohydrates

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    BIANCA PIL
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    This document discusses carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides the structures and properties of glucose, maltose, sucrose, and starch. Key points include: 1) Glucose is a monosaccharide with carbon atoms C1 and C5 in the β configuration. It is a solid and soluble crystalline structure. 2) Maltose is a reducing disaccharide composed of two glucose units bonded at C1 and C4. 3) Sucrose is a non-reducing disaccharide of glucose and fructose with bonds at C1 and C4 that prevent free carbonyl groups. 4) Starch is

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    This document discusses carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides the structures and properties of glucose, maltose, sucrose, and starch. Key points include: 1) Glucose is a monosaccharide with carbon atoms C1 and C5 in the β configuration. It is a solid and soluble crystalline structure. 2) Maltose is a reducing disaccharide composed of two glucose units bonded at C1 and C4. 3) Sucrose is a non-reducing disaccharide of glucose and fructose with bonds at C1 and C4 that prevent free carbonyl groups. 4) Starch is

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    © All Rights Reserved
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    9 views2 pages

    PIL HW Carbohydrates

    Uploaded by

    BIANCA PIL
    This document discusses carbohydrates including monosaccharides, disaccharides, and polysaccharides. It provides the structures and properties of glucose, maltose, sucrose, and starch. Key points include: 1) Glucose is a monosaccharide with carbon atoms C1 and C5 in the β configuration. It is a solid and soluble crystalline structure. 2) Maltose is a reducing disaccharide composed of two glucose units bonded at C1 and C4. 3) Sucrose is a non-reducing disaccharide of glucose and fructose with bonds at C1 and C4 that prevent free carbonyl groups. 4) Starch is

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    of 2

    Bianca Margarita N.

    Pil
    1 Nur-4
    HW – CARBOHYDRATES

    1) a.
    CH2OH OH
    O
    OH Anomeric carbon

    CH2OH β anomer
    OH
    b. C2 & C5
    c. Solid (soluble, colorless, crystalline)

    2) a.
    CH2OH
    OH OOH
    OH
    Anomeric carbon

    OH β anomer

    b. C1 & C5
    c. Solid (soluble, colorless, crystalline)

    3) a. The structure below represents a maltose disaccharide (two glucose units bonded by
    glycosidic linkage). Maltose is a reducing sugar. This is because while one of their two
    anomeric carbons in maltose (C1 from the 1st glucose molecule) is involved in both oxide
    and glycosidic linkage, the other anomeric carbon (C4 of the 2nd glucose molecule) is
    involved only with oxide linkage. In the presents of water (hydrolysis) oxide linkage breaks
    and converts to a free aldehyde group.
    b. Oxide linkage
    c. C1; 2nd Structure

    CH2OH
    O CH2OH
    HO O
    O
    HO OH
    OH HO
    OH
    4) a. The structure below represents a sucrose disaccharide (one glucose unit and one fructose
    unit bonded by glycosidic linkage). Sucrose is a non-reducing sugar. This is because both of
    their anomeric carbons (C1 from the 1st glucose molecule & C4 of the 2nd glucose molecule) is
    involved with both oxide and glycosidic linkage. That means it has no free carbonyl group.
    b. oxide linkage
    c. C1; 1st structure
    CH2OH
    HO O

    HO HO

    CH2OH OO

    HO
    CH2O
    H OH

    5) a. 1st glucose molecule: C1

    2nd glucose molecule: C4

    A
    A

    Segment 1 Segment 2

    b. The polysaccharide above is a starch. The type of sugar produced if starch


    undergoes complete hydrolysis at Bond B is a-glucose. Since glucose is an
    aldohexose and monosaccharide, it is a reducing sugar because there is a free
    carbonyl group present. Free carbonyl group is gives glucose its reducing property
    when reacting with oxidizing tests.
    c. The expected result would have a positive visible result of red precipitate. The
    polysaccharide above-- Starch, when is completely hydrolyzed would produces glucose
    molecule. Glucose is a reducing sugar since it has a free anomeric carbon at C1 position.
    When glucose reacts with Fehling’s reagent A&B, redox reactions occurs, thus glucose
    would be oxides into gluconic acid.

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