Organic Chemistry · free preview
Chapter 25: Review and Practice
Now that we’ve now seen all the common functional groups and reaction types, our focus has changed to looking at the major classes of biological molecules. Carbohydrates are polyhydroxy aldehydes and ketones. They are classified according t
1. Now that we’ve now seen all the common functional groups and
Now that we’ve now seen all the common functional groups and
2. Chemistry Matters — Sweetness
Chemistry Matters — Sweetness
3. Acesulfame potassium, one of the more recently approved swee
Acesulfame potassium, one of the more recently approved swee
4. Summary of Reactions
Summary of Reactions
5. Additional Problems
Additional Problems
6. Problem 25-30 Galactose, one of the eight essential monosacc
Problem 25-30 Galactose, one of the eight essential monosacc
7. Problem 25-34 One of the steps in the biological pathway for
Problem 25-34 One of the steps in the biological pathway for
8. Problem 25-38 (a) Melting point elting point (b) Solubility
Problem 25-38 (a) Melting point elting point (b) Solubility
9. Problem 25-42 (a) The S enantiomer of 2-bromobutane he S ena
Problem 25-42 (a) The S enantiomer of 2-bromobutane he S ena
10. Problem 25-46 (a) (b) (c) Problem 25-47 Draw D-ribulose in i
Problem 25-46 (a) (b) (c) Problem 25-47 Draw D-ribulose in i
11. Problem 25-50 How many D-2-ketohexoses are possible? Draw th
Problem 25-50 How many D-2-ketohexoses are possible? Draw th
12. Problem 25-54 Gentiobiose, a rare disaccharide found in saff
Problem 25-54 Gentiobiose, a rare disaccharide found in saff
13. Problem 25-58 Which of the other three D aldopentoses gives
Problem 25-58 Which of the other three D aldopentoses gives
14. Problem 25-62 Trehalose (Problem 25-61) is cleaved by enzyme
Problem 25-62 Trehalose (Problem 25-61) is cleaved by enzyme
15. Problem 25-66 Propose a mechanism to account for the fact th
Problem 25-66 Propose a mechanism to account for the fact th
16. Problem 25-70 When heated to 100 °C, D-idose undergoes a rev
Problem 25-70 When heated to 100 °C, D-idose undergoes a rev
17. Key Terms
Key Terms
18. - amino sugar - α anomer - β anomer - anomeric center
- amino sugar - α anomer - β anomer - anomeric center
19. - anomer - carbohydrate - complex carbohydrate - D sugar
- anomer - carbohydrate - complex carbohydrate - D sugar
20. - deoxy sugar - disaccharide - Fischer projection - furanose
- deoxy sugar - disaccharide - Fischer projection - furanose
21. - glycoside - ketose - Kiliani–Fischer synthesis - Koenigs–K
- glycoside - ketose - Kiliani–Fischer synthesis - Koenigs–K
22. - L sugar - monosaccharide - mutarotation - polysaccharide
- L sugar - monosaccharide - mutarotation - polysaccharide
23. - pyranose - reducing sugar - simple sugar - uronic acid
- pyranose - reducing sugar - simple sugar - uronic acid
24. - Wohl degradation
- Wohl degradation
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