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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