Monosaccharides hydrolysis

Solution A trisaccharide is a carbohydrate that consists of three monosaccharides. Hydrolysis breaks the glycosidic bonds between the monosaccharides and we note that D-raffinose is made up of D-glucose, D-galactose and D-fructose. We can determine the ring size and the order of the component sugars by examining the products of D-raffinose s methylation and hydrolysis. These compounds are ... 

Consideration of the preference for alkoxy groups to adopt axial conformers at certain positions, as shown in Fig. 4.1, explains the relative rates of monosaccharide hydrolysis [8, 11]. For example, the reactivity pattern exhibited by methyl p5U an-osides 3-5 (Fig. 4.2) showed a trend that the more axial hydroxyl groups are present in the acetal, the faster the rate of hydrolysis (Fig. 4.2) [14, 15]. 

The monosaccharides in oligo- and polysaccharides are linked by acetal or ketal bonds, called glycosidic bonds in carbohydrate chemistry. These bonds link the aldehyde or ketone site of one monosaccharide and a hydroxyl group of another monosaccharide. Hydrolysis of the glycosidic bonds yields the component monosaccharides. 

Lactose on hydrolysis gives glucose and an isomeric monosaccharide galactose, which may be given the symbol Ga-r. The lactose molecule may be represented as Ga-r-G-r, and it has therefore also a free potential aldehyde group and is a reducing sugar like maltose. 

Carbohydrates may be divided into monosaccharides, disaccharides and polysaccharides. The monosaccharides under certain conditions react as polyhydroxy-aldehydes or polyhydroxy-ketones two important representatives are glucose CjHjjO (an aldose) and fructose (laevulose) CgHuO, (a ketose). Upon hydrolysis di- and polysaccharides 3deld ultimately monosaccharides. Common disaccharides are sucrose, lactose and maltose (all of molecular formula C,2H2. 0,), whilst starch, dextrin and cellulose, (CjHjoOj), in which n > 4, are typical polysaccharides. 

Disaccharides are sugars which yield two molecules of monosaccharides upon hydrolysis. The four of greatest practical interest are ... 

Mono- and di saccharides are colourless solids or sjrrupy liquids, which are freely soluble in water, practically insoluble in ether and other organic solvents, and neutral in reaction. Polysaccharides possess similar properties, but are generally insoluble in water because of their high molecular weights. Both poly- and di-saccharides are converted into monosaccharides upon hydrolysis. 

The Latin word for sugar is saccharum and the derived term saccharide is the basis of a system of carbohydrate classification A monosaccharide is a simple carbohydrate one that on attempted hydrolysis is not cleaved to smaller carbohydrates Glucose (C6H12O6)... 

Of all the monosaccharides d (+) glucose is the best known most important and most abundant Its formation from carbon dioxide water and sunlight is the central theme of photosynthesis Carbohydrate formation by photosynthesis is estimated to be on the order of 10 tons per year a source of stored energy utilized directly or indi rectly by all higher forms of life on the planet Glucose was isolated from raisins m 1747 and by hydrolysis of starch m 1811 Its structure was determined in work culmi nating m 1900 by Emil Fischer... 

Disaccharide (Sections 25 1 and 25 14) A carbohydrate that yields two monosaccharide units (which may be the same or different) on hydrolysis... 

Sugar is destroyed by pH extremes, and inadequate pH control can cause significant sucrose losses in sugar mills. Sucrose is one of the most acid-labile disaccharides known (27), and its hydrolysis to invert is readily catalyzed by heat and low pH prolonged exposure converts the monosaccharides to hydroxymethyl furfural, which has appHcations for synthesis of glycols, ethers, polymers, and pharmaceuticals (16,30). The molecular mechanism that occurs during acid hydrolysis operates, albeit slowly, as high as pH 8.5 (18). 

Among the various types of sugars marketed, the mass consumption of sucrose far outweighs by volume the consumption of other products. Sucrose, also called table sugar, is a disaccharide which, upon hydrolysis, yields two monosaccharides glucose and fmctose. Various types of sugar vary in sweetness (1). 

Disaccharides are carbohydrates that yield two monosaccharide molecules on hydrolysis. Str-ucturally, disaccharides are glycosides in which the alkoxy group attached to the anomeric carbon is derived from a second sugar- molecule. 

Sections Disaccharides are carbohydrates in which two monosaccharides are 25.14-25.15 joined by a glycoside bond. Polysaccharides have many monosaccharide units connected through glycosidic linkages. Complete hydrolysis of disaccharides and polysaccharides cleaves the glycoside bonds, yielding the free monosaccharide components. 

Oligosaccharide (Section 25.1) A carbohydrate that gives three to ten monosaccharides on hydrolysis. 

Glycosides are named by first citing the alkyl group and then replacing the -ose ending of the sugar with -oside. Like all acetals, glycosides are stable to neutral water. They aren t in equilibrium with an open-chain form, and they don t show mutarotation. They can, however, be converted back to the free monosaccharide by hydrolysis with aqueous acid (Section 19.10). 

Acetals, nomenclature, 123-124 cyclic, nomenclature, 121-122 Acid degradation, monosaccharides, 457-459 Acid hydrolysis... 

Rhamnogalacturonan 11 (RG-11) is a structurally complex, pectic polysaccharide that is present in the primary cell-walls of higher plants. It is composed of 60 glycosyl residues, and is a very complex molecule indeed. For example, on acid hydrolysis, at least ten different monosaccharides are formed, including the novel aceric acid (30), which is the only branched-... 

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