Textbook Question
Describe the similarities and differences in the following:
a. amylose and cellulose
Ch.13 Carbohydrates
Timberlake13th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9780134421353
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Table of contents
- Ch.1 Chemistry in Our Lives11
- Ch.2 Chemistry and Measurements80
- Ch.3 Matter and Energy54
- Ch.4 Atoms and Elements51
- Ch.5 Nuclear Chemistry42
- Ch.6 Ionic and Molecular Compounds57
- Ch.7 Chemical Quantities and Reactions41
- Ch.8 Gases29
- Ch.9 Solutions51
- Ch.10 Acids and Bases and Equilibrium65
- Ch.11 Introduction to Organic Chemistry: Hydrocarbons78
- Ch.12 Alcohols, Thiols, Ethers, Aldehydes, and Ketones83
- Ch.13 Carbohydrates54
- Ch.14 Carboxylic Acids, Esters, Amines, and Amides90
- Ch.15 Lipids61
- Ch.16 Amino Acids, Proteins, and Enzymes84
- Ch.17 Nucleic Acids and Protein Synthesis83
- Ch.18 Metabolic Pathways and ATP Production67
Timberlake13th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9780134421353Not the one you use?Change textbook
Chapter 13, Problem 45a
Identify the disaccharide that fits each of the following descriptions:
a. ordinary table sugar
Verified step by step guidance1
Understand the problem: The question asks us to identify the disaccharide commonly referred to as 'ordinary table sugar.' Disaccharides are carbohydrates composed of two monosaccharide units linked by a glycosidic bond.
Recall the common disaccharides: The most well-known disaccharides are sucrose, lactose, and maltose. Each has a specific composition and function.
Focus on sucrose: Sucrose is the disaccharide commonly known as table sugar. It is composed of one glucose molecule and one fructose molecule linked by an α(1→2) glycosidic bond.
Relate to everyday use: Sucrose is widely used as a sweetener in households and food products, making it the most likely candidate for 'ordinary table sugar.'
Confirm the answer: Based on its composition and common usage, the disaccharide that fits the description of 'ordinary table sugar' is sucrose.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Disaccharides
Disaccharides are carbohydrates formed by the combination of two monosaccharides through a glycosidic bond. They serve as important energy sources in biological systems. Common examples include sucrose, lactose, and maltose, each composed of different monosaccharide units.
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Sucrose
Sucrose is a specific type of disaccharide commonly known as table sugar. It is composed of one glucose molecule and one fructose molecule. Sucrose is widely used as a sweetener in food and beverages and is naturally found in many plants, particularly in sugarcane and sugar beets.
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Glycosidic Bond
A glycosidic bond is a type of covalent bond that links monosaccharides together to form disaccharides and polysaccharides. This bond is formed through a dehydration reaction, where a water molecule is released. The nature of the glycosidic bond can affect the properties and digestibility of the resulting carbohydrate.
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Related Practice
Textbook Question
Give the name of one or more polysaccharides that matches each of the following descriptions:
a. not digestible by humans
Textbook Question
Indicate whether each disaccharide in Problem 13.41 is a reducing sugar or not.
a.
b.
Textbook Question
For each of the following, give the monosaccharide units produced by hydrolysis, the type of glycosidic bond, and the name of the disaccharide, including α or β:
a.
Textbook Question
Describe the similarities and differences in the following:
a. amylose and amylopectin
Textbook Question
Draw the Fischer projection for the oxidation and the reduction products of D-arabinose. What are the names of the sugar acid and the sugar alcohol produced?