Explanation The anomeric carbon of β-D-glucopyranose is joined to another unit of D-glucopyranose at the third carbon forming β-1,3-glycosidic bond...

Organic Chemistry

8th Edition

ISBN: 9781305580350

Author: William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote

Publisher: Cengage Learning

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Concept explainers

Carbohydrates

Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.

Starch

Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.

Mutarotation

The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of th…

L Sugar

A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotat…

Question

Chapter 25.4, Problem 25.6P

Interpretation Introduction

Interpretation:

The chair conformation of α-form of disaccharide in which two units of D-glucopyranose joined by β-1,3-glycosidic bond has to be drawn.

Concept Introduction:

A disaccharide is said to be the carbohydrate molecule which contains two monosaccharide units linked by a glycosidic bond. The bond forms in between the anomeric carbon of one monosaccharide and the –OH group of another monosaccharide.

Expert Solution & Answer

Chapter 25 Solutions

Organic Chemistry

Ch. 25.1 - Prob. 25.1P Ch. 25.2 - Prob. 25.2P Ch. 25.2 - Prob. 25.3P Ch. 25.3 - Prob. 25.4P Ch. 25.3 - Prob. 25.5P Ch. 25.3 - Prob. AQ Ch. 25.3 - Prob. BQ Ch. 25.3 - Prob. CQ Ch. 25.3 - Prob. DQ Ch. 25.3 - How many stereoisomers would result from the...

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