This document provides answers to questions about carbohydrate chemistry. It defines the osazones produced from glucose, fructose, and maltose. It ranks sugars' reactivity with Benedict's reagent from most to least reactive. It explains the differences between Benedict's and Barfoed's tests for reducing sugars. It states that Seliwanoff's test cannot differentiate sucrose from fructose. It shows the hydrolysis products of sucrose and starch as glucose and fructose or glucose, respectively. Finally, it describes molecularly how starch traps iodine through helical amylose structures, reducing iodine poisoning.
This document provides answers to questions about carbohydrate chemistry. It defines the osazones produced from glucose, fructose, and maltose. It ranks sugars' reactivity with Benedict's reagent from most to least reactive. It explains the differences between Benedict's and Barfoed's tests for reducing sugars. It states that Seliwanoff's test cannot differentiate sucrose from fructose. It shows the hydrolysis products of sucrose and starch as glucose and fructose or glucose, respectively. Finally, it describes molecularly how starch traps iodine through helical amylose structures, reducing iodine poisoning.
This document provides answers to questions about carbohydrate chemistry. It defines the osazones produced from glucose, fructose, and maltose. It ranks sugars' reactivity with Benedict's reagent from most to least reactive. It explains the differences between Benedict's and Barfoed's tests for reducing sugars. It states that Seliwanoff's test cannot differentiate sucrose from fructose. It shows the hydrolysis products of sucrose and starch as glucose and fructose or glucose, respectively. Finally, it describes molecularly how starch traps iodine through helical amylose structures, reducing iodine poisoning.
1. Draw the structures of the osazones produced in the experiment.
2. Theoretically, arrange the following sugars according to their reactivity with the Benedicts reagent. Glucose, Fructose, Maltose, Sucrose, Starch 3. What is the difference between Benedicts Test and Barfoeds test? 4. Can the Seliwanoffs test be used to differentiate sucrose from fructose? Why? 5. Draw the hydrolysis products of sucrose and starch. 6. Give a molecular explanation for the role of starch as an antidote for the iodine poisoning. ANSWERS TO QUESTIONS: 1. A. Glucose produces glucosazone
3. Benedicts test is used to determine the presence of reducing sugars, including both monosaccharides and disaccharides, lactose and maltose. Barfoeds test, on the other hand, is also used in detecting the presence of reducing sugars but specifically for monosaccharides. Barfoeds reagent is generally mild, having a low pH, so reducing monosaccharides react quickly in Barfoeds reagent but disaccharides react very slowly or not at all. Simply put, compared to Benedicts test, Barfoeds test is the one to be used to distinguish between a monosaccharide and disaccharide. 4. No. Seliwanoffs test is used to differentiate an aldohexose from a ketohexose. Fructose is a ketohexose. Sucrose on the other hand is a disaccharide made up of fructose and glucose. Since both molecules contain the ketone functionalities, it would be hard to differentiate the two compounds using the Seliwanoffs test. 5. A. Hydrolysis products of sucrose: Glucose and Fructose
Glucose Fructose B. Hydrolysis product of starch: Glucose
Glucose
6. Starch is composed of a branched amylopectin and an unbranched, linear
amylose that consists of only -1,4 linked glucoses. The linear amylase, when reacted with iodine, forms a blue complex (amylose-iodine) wherein the amylose forms a helical structure. The cavity formed by the starch helices acts as a cage/space that captures and sequesters the iodine. Thus, the amylose in starch removes the presence of excess iodine reducing its toxicity.