OXIDATION REACTIONS

* the
carbonyl group of a monosaccharide can be oxidized to

a carboxylic acid .
In the presence of :

>MILD oxidizing agent > STRONG oxidizing agent

aldose -> aldonic acid aldose
-> aldaric acid

* aldose
->

alduronic acid
OH
H H
H
[O] I [O] I
[O] I
G
=

a
6 -0H ->
"To
H ->
R -> R
-
- -

↓ it R

alkyl alcohol aldehyde carboxylic acid

H
 What forms when a
carboxylic acid reacts with dhol ?
* Ester
In the of a
*
presence
STRONG OXIDIENG AGENT ,

will
galactose transform

into a meso compound-

& ketones do not

undergo oxidation
.

·
Isomerization affects () and C2 .

MORE MONOSACCHARIDE DERIVATIVES

products of reduction of hydroxyl groups

S
 ⑪

a polysaccharide
↳ carbohydrate
composed of
repeating monosa-
charide or oligo-
NONE Saccharide units

enantiomers are mirror of each other

connected by a
images
glycosidic bond
.

⑪
.

because they are more stable have ress steric anglestrain)

Yes .

b furanose .

↳p five- membered
ring sugar (in its
cyclic structure)
6-memberd

EPIMERS
C ·

pyranose-ring
ENANTIOMERS -

133
134
-

-
134
d aldose.
-

polyhydroxy
-

234 -

135
-

233 aldehyde (a monosa-

ccharide that has

-

225
atteast 2 -
OH groups and
-
234
functional
an
aldeby de
group .

Polyhydroxy
e . Ketose -

ketone

f .

glycosidic bond
-

an acetal linkage between

2 monosaccharides,
in w/c an OH group
is replaced by OR .

g
.
oligosaccharides
C When a few (10)
linked
monosaccharides are

h ·

glycoprotein- ???
⑰ Open una in
cyclic form of

zo
⑨ H
form of glucose glucose W
CH204
"g/0 CH20H
I d - On
c -
on

/OH
O
IHOH I gaT ↓
4 chiral
d on -> no
-

-die OH-C ↓- or
-

centers
I
·
I
OH-C
C -OH ↓- on
I 5 chiral centers
I
a on
C -OH
C - OH
I
I
C - OH
CH20H
I
CH20H
 ⑥ 6

⑬ ⑤ 5
⑭
④ ⑪ I
↓

③ 3 2

Pour t
CH20H
-

!
①
HO- 8 H 04 I - 0

I
-

0 H -

HO
-

1/
-

i
for I
x
:I
1
1OutI
I
1 -

0
-

- UH
a
- -
a- D-galactose
⑥CH 201 CH20H
D- allose D-altose

⑮
PHOU
↓ con
a
o
a
·
.

Y
0
C 1
=

onl
ob Mou onl
ob
d
CHON
Ho--
-
-

on

corno
0 CHOH CHON
V I
0 OU
b
OH d
1 onY
:
-
.

I
Cicon
↳mon
e
 0
02
. %
0,08404 .

has
able to undergo mutarotation
-
those
at
wI a free OH group
the anomenc carbon
⑱ a sugar phosphate a
phosphate group
linked to a monosacchande ,
where as

Slycosidic bond links & morosaccharides tst .

more free anomeric carbon

=
easier
release of energy whenever needed .

Sucrose Lactose
???
⑪
, (1 2) glyosi di
BCIycosidic
+ e -
-
a
-
both are

disaccharides bond
+ fructose
-

glucose -both hav -

galactose +
serits
Steco glucose
honreducing sugar
-

reducing sugar
-

⑪ CH20 11
I

-
-

I/OH
..
ILo
-

↳ water-soluble al I I
-

I
I
F
/OH
↳lu
it

al I

⑭ bax-proteoglycan (glycoproteins
plants -
-
Cellulose (Carbohydrate)
of fungi
⑫ Chitin-amino Sugar (cellwall
bo the ratio of nonreducing to
cellulose carbohydrate -

(cell wall
of plants)
reducing is large

glycosen-highly branched (Chergystorage

for
& animals S
less branched (energy plants
storage for
starch
-
-

⑲ cellulose
=
(1 4) +

starch= a
(1 2) ha(1 6)
+ -

CH20 11
⑭
-

a .
CHOll I
I O OH

I V↳T
0
-

/ I
OHX1 /
on

al-
1

10
di
I
I -

I
dis

q
. di
b
CHeOl CHeOl
CHeOl
/-I
-
I
OH
CHeOl
I↳ /OH Ox
I Holl -

I /OH OI↳ /- Lo↳I I/ ov↳ /

-

1
'I
OH I
OH I/
on

/-Lo↳I wor
↳I I
dis
-

, I/
OH
/
I

KcloIit e
ov↳I
-

e I
I /
OH
I
it

of↳II I
dis
it
I
-
- -

WI
-

it
it

CH20 11 -

C I

-
-

I/OH
..
Lo
of
A
I I -

IO
-

I
it /
I
 Molysaccharides September 25 2023
-

Oligosaccharide
· Raffinose

a -D-galactopyranosyl-CHG)
-

a - D-glucopyranosyl-(1-2) -

B-p -fructofuranose

HYDROLYSI) -

water +

enzyme (as a catalyst) ano

to get the monomer units back

COR CHOH
CH20H oi

a
/o
! I
sucrase/invertase
1-
\OH HeD zme, / In 1/ on

di !
+

I
cron
d
-

itHannon Or
I

free anomeric hydroxyl groups

- reducing sugars
=

hydrolysis of

sucrose- inversion

function eitherstorage/structure
Perform common :

glucans polysaccharide
-

containing only glucose units

MICROORGANISMS
for microorganisms
< Dextrans glucan (storage polysacchavide
-

↳ a(1 b) continuous chain

-
-

Ip there Gre branches

many types of
↳ all 2)
,
a (1 3), and a Cl.4)
, ,

Size exclusion enomatography