1 / 11

Chapter 14 Carbohydrates

Chapter 14 Carbohydrates. 14.5 Disaccharides . Important Disaccharides. A disaccharide consists of two monosaccharides. Monosaccharides Disaccharide glucose + glucose maltose + H 2 O glucose + galactose lactose + H 2 O glucose + fructose sucrose + H 2 O .

niabi
Télécharger la présentation

Chapter 14 Carbohydrates

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 14 Carbohydrates 14.5 Disaccharides

  2. Important Disaccharides A disaccharide consists of two monosaccharides. Monosaccharides Disaccharide glucose + glucose maltose + H2O glucose + galactose lactose + H2O glucose + fructose sucrose + H2O

  3. Maltose Maltose is • a disaccharide also known as malt sugar. • composed of two D-glucose molecules. • obtained from the hydrolysis of starch. • linked by an -1,4-glycosidic bond formed from the  −OH on C1 of the first glucose and −OH on C4 of the second glucose. • used in cereals, candies, and brewing. • found in both the - and β - forms.

  4. Formation of Maltose Free α-OH

  5. Lactose Lactose • is a disaccharide of β-D-galactose and α- orβ-D-glucose. • contains a β -1,4-glycosidic bond. • is found in milk and milk products. α-form α-form

  6. Sucrose Sucrose or table sugar • is obtained from sugar cane and sugar beets. • consists of α-D-glucose and β-D-fructose.. • has an α,β-1,2-glycosidic bond. α-D-glucose β-D-fructose

  7. Learning Check Write the structures of the two monosaccharides that form when sucrose is hydrolyzed.

  8. Solution Write the structures of the two monosaccharides that form when sucrose is hydrolyzed.

  9. Sweetness of Sweeteners Sugars and artificial sweeteners • differ in sweetness. • are compared to sucrose (table sugar), which is assigned a value of 100. 60 000

  10. Learning Check Identify the monosaccharides in each of the following: A. lactose (1) α-D-glucose (2) β-D-fructose (3) β-D-galactose B. maltose (1) α-D-glucose (2) β-D-fructose (3) β-D-galactose C. sucrose (1) α-D-glucose (2) β-D-fructose (3) β-D-galactose

  11. Solution Identify the monosaccharides in each of the following: A. lactose (1) α-D-glucose (3) β-D-galactose B. maltose (1) α-D-glucose C. sucrose (1) α-D-glucose (2) β-D-fructose

More Related