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प्रश्न
Explain the preparation of glucose from sucrose.
Write chemical reaction for the preparation of glucose from sucrose.
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उत्तर
- Sucrose is hydrolysed by warming with dilute hydrochloric acid or sulfuric acid for about two hours.
- This hydrolysis converts sucrose into a mixture of glucose and fructose.
- Glucose is separated from fructose by adding ethanol during cooling.
- Glucose being almost insoluble in alcohol crystallizes out first. The solution is filtered to obtain crystals of glucose. The reaction can be given as,
\[\ce{\underset{Sucrose}{C12H22O11} + H2O ->[H+][\Delta] \underset{Glucose}{C6H12O6} + \underset{Fructose}{C6H12O6}}\]
संबंधित प्रश्न
Give scientific reasons:
The disaccharide sucrose gives negative Tollens test while the disaccharide maltose gives a positive Tollens test.
Give scientific reasons:
Hydrolysis of sucrose is called inversion.
Give two evidences for presence of formyl group in glucose.
Draw a neat diagram for the following:
Haworth formula of glucopyranose.
Draw a neat diagram for the following:
Haworth formula of maltose
Write the name of the unit to which glucose unit is linked to from sucrose.
Classify the following carbohydrates into monosaccharide, disaccharide, oligosaccharide and polysaccharide:
glucose, cellulose, maltose, stachyose
Explain the classification of carbohydrates with examples.
Write a chemical reaction to convert glucose into glucose cyanohydrin.
By which of the following process formation of glycosidic bond occurs?
Which of the following type of carbohydrates cannot be hydrolyzed?
Identify the bond that links the carbon of two adjacent monosaccharides.
Which enzymes would work sequentially on potatoes consumed by an individual?
Which of the following is the basic unit of carbohydrates?
Which is the product obtained, when Br2 water reacts with glucose?
From the following identify the two types of glucose polymers present in starch.
Identify the CORRECT combination.
Which reagent among the following is used to confirm presence of aldehydic carbonyl group in glucose?
Raffinose, sucrose and stachyose are respectively ____________.
All these carbohydrates contain \[\ce{1 -> 4β}\] glycosidic linkage, EXCEPT ____________.
Which one of the following carbohydrates is insoluble in water?
How many moles of fructose and galactose respectively are obtained on hydrolysis of 1 mole stachyose?
Identify the number of secondary carbon atoms in glucose.
Which of the following statement is NOT true about saccharic acid?
On hydrolysis sucrose gives ____________.
Identify the number of oxygen atoms present in saccharic acid?
Identify the product Y in the following reaction.
\[\ce{Maltose ->[Hydrolysis] X ->[dil. HNO3][(excess)] Y}\]
Which among the following is a product of hydrolysis of one mole raffinose?
How many hydroxyl groups are present in Erythrulose?
How many optical isomers are possible for a compound having four asymmetric carbon atoms?
\[\ce{Glucose ->[(HCN)] Product ->[(hydrolysis)] Product ->[(HI + Heat)] A}\], the compound A is:
Which of the following are epimers?
Classify the following into monosaccharides, oligosaccharides and polysaccharides.
Lactose
Classify the following into monosaccharides, oligosaccharides and polysaccharides.
Maltose
Lactose is made of ______.
Glucose on oxidation with bromine water yields gluconic acid. This reaction confirms the presence of ______.
A molecule of stachyose contains how many carbon atoms?
Which carbon atoms of fructose are bonded together through oxygen forming fructofuranose?
Corn is immersed in boiling water. It is then cooled, and the solution becomes sweet. It is due to ______.
Starch and cellulose are compounds made up of many units of ______.
Formation of gluconic acid from glucose by oxidation using Br2 water.
Identify the product obtained in the following conversion.
\[\ce{Glucose ->[(O)][Br2 water] Product}\]
Why carbohydrates are generally optically active.
Assign D/L configuration to the following monosaccharides:
Describe the action of the following reagent on glucose:
dil. Nitric acid.
Explain the hydrolysis of sucrose.
Why carbohydrates are generally optically active?
\[\ce{CH2OH-CO-(CHOH)4-CH2OH}\] is an example of ______.
Why carbohydrates are generally optically active.
Why carbohydrates are generally optically active.
