Advertisements
Advertisements
प्रश्न
How do you explain the presence of five – OH groups in glucose molecule?
Advertisements
उत्तर
Acetylation of glucose with acetic anhydride gives glucose pentaacetate which confirms the presence of five –OH groups. Since it exists as a stable compound, five –OH groups should be attached to different carbon atoms.
\[\begin{array}{cc}
\phantom{....}\ce{CHO}\phantom{...................}\ce{CHO}\phantom{......}\ce{O}\phantom{...........}\\
\phantom{....}|\phantom{........................}|\phantom{..........}||\phantom{...........}\\
\phantom{}\ce{(CHOH)4 ->[Acetic anhydride] \phantom{.}(CH - O - C - CH3)4}\phantom{}\\
\phantom{..................}|\phantom{..........}\ce{O}\\
\phantom{....}|\phantom{........................}|\phantom{..........}||\phantom{...........}\\
\phantom{.....}\ce{CH2OH}\phantom{.................}\ce{CH2 - O - C - CH3}\phantom{.....}
\end{array}\]
APPEARS IN
संबंधित प्रश्न
Describe laboratory method for preparation of glucose.
What is the action of following reagents on glucose?
bromine water
What is the action of following reagents on glucose?
hydroxyl amine
Stachyose is an example of _______.
(A) monosaccharides
(B) disaccharides
(C) trisaccharides
(D) tetrasaccharides
How is glucose prepared from cane sugar (sucrose)?
Write the formula of the complex copper (II) hexacyanoferrate (II).
How is glucose prepared by commercial method? How is peptide linkage formed?
Hydrolysis of starch yields ____________.
Which among the following is the simplest sugar?
How do you explain the presence of all the six carbon atoms in glucose in a straight chain?
How do you explain the presence of an aldehydic group in a glucose molecule?
The α-D glucose and β-D glucose differ from each other due to difference in carbon atom with respect to its
In the acetylation of glucose, which group is involved in the reaction
A nucleoside acids, the sequence is
Amylopectin is a polymer of:-
When sucrose is heated with cone. HNO3 the product is ______.
Which of the following statements is not true about glucose?
How is glucose prepared on commercial scale?
