6. Do the glucose and fructose fit easily together to form a sucrose molecule? In order to join the molecules, remove an OH end from one molecule and an H end from another. Cut along dotted lines. 7. Does removing the H and the OH ends now allow the molecules to fit easily together? 8. The H and OH ends that were removed can also fit together with each other to form a molecule. This new molecule has a molecule formula of _______ and is called _______. 9. Write the molecular formula for sucrose by adding together the molecular formulas for glucose and fructose and then subtracting water, H2O. (Use structural formulas for this, not the models.)
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Determine the molecular formula for table sugar (sucrose). Draw the Lewis Structure for sucrose. Classify the molecule fully (e.g., primary amine, aliphatic). From your Lewis Structure and knowledge of linkages, identify the structures (names are NOT important) of the parent molecules that formed sucrose. Describe the dimensional shape of the central atoms of sugar using VSEPR. Include the bond angles on your Lewis structure. Show the hybridization filling diagram for the bonds around one of the carbon atoms and one of the oxygen atoms in the molecule. Determine the reaction for the complete combustion of sugar. Assign oxidation numbers to determine this process. Is redox involved? Make a conclusion and justify.
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Monosaccharides (glucose, fructose & galactose): In monosaccharides, the linear form is in equilibrium with the ring form by the formation of hemiacetals. The hemiacetal carbon exists in a pair of isomers named anomers. α-anomer: the hemiacetal -OH is trans to (on the opposite side of) the -CH2OH β-anomer: the hemiacetal -OH is cis to (on the same side as) the -CH2OH Disaccharides (maltose, lactose & sucrose): two monosaccharides are linked by a glycosidic bond, which is an acetal Maltose: two D-glucose molecules are linked via α(1-4) glycosidic bond Lactose: β-D-galactose and β-D-glucose are linked via a β(1-4) glycosidic linkage Sucrose: α-D-glucose and β-D-fructose are linked via a (α1-β2) glycosidic linkage Polysaccharides: Starch (amylose & amylopectin, found in plants): Amylose is a linear polymer of α(1-4) linked D-glucose. Amylopectin is branched amylose chains linked by α(1-6) linkage Glycogen (found in animals): similar to amylopectin (α(1-4) and α(1-6) linkages) Cellulose: cellulose is a linear polymer of β (1-4) linked D-glucose Reducing sugars (due to the hemiacetal moiety): All monosaccharides and disaccharides are reducing sugars EXCEPT sucrose because it does not contain a hemiacetal Questions: 1. As a ketose, why is fructose a reducing sugar? Why is sucrose NOT a reducing sugar? 2. Name all monosaccharides, disaccharides, and polysaccharides discussed above and describe the glycosidic bond linkages in disaccharides and polysaccharides?
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