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प्रश्न
Write a commercial method for preparation of glucose.
How is glucose prepared on a commercial scale?
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उत्तर
Commercial method for preparation of glucose: Commercially glucose is obtained by hydrolysis of starch by boiling it with dilute sulphuric acid at 393K under 2 to 3 atm pressure.
\[\ce{\underset{\text{Starch}}{(C6H10O5)}_{{n}} + {n}H2O ->[H+][393K, 2-3 atm] \underset{\text{Glucose}}{{n}C6H12O6}}\]
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संबंधित प्रश्न
Give scientific reasons:
Hydrolysis of sucrose is called inversion.
Draw the structure of α-D glucopyranose.
Write the name of the unit to which glucose unit is linked to from sucrose.
What is the action of the following reagents on glucose?
hydrogen iodide
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Which of the following carbohydrate is sweet to taste?
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From the following identify the group that is exclusively consists of polysaccharides.
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Identify the WRONG statement.
Which among the following compounds is obtained when glucose reacts with hydrogen cyanide?
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Monosaccharides are ______ in nature.
From the following identify the two types of glucose polymers present in starch.
Which among the following type of linkages is present in cellulose?
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Which one of the following is generally applicable to polysaccharides?
Which one of the following is Tetrose sugar?
Which among the following statements is true for amylose?
What is the number of hydroxyl groups present in lactic acid?
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Identify the number of oxygen atoms present in saccharic acid?
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\[\ce{Maltose ->[Hydrolysis] X ->[dil. HNO3][(excess)] Y}\]
How many moles of acetic acid are obtained in the reaction when one mole glucose is treated with excess acetic anhydride?
What is the product obtained when Br2 water reacts with glucose?
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Match the Column I with Column II and choose the correct answer from options below:
| Column I | Column II |
| A. Purine | 1. Glycogen |
| B. Pyrimidine | 2. Cellulose |
| C. Structural polysaccharide | 3. Glucagon |
| D. Storage polysaccharide | 4. Adenine |
| 5. Cytosine |
Why carbohydrates are generally optically active.
Assign D/L configuration to the following monosaccharides:
CH2 OH - CO - (CHOH)4 - CH2 OH is an example of ______.
Why carbohydrates are generally optically active.
Why are carbohydrates generally optically active?
Why carbohydrates are generally optically active?
Why carbohydrates are generally optically active.
\[\ce{CH2OH - CO - (CHOH)4 - CH2OH}\] is an example of ______.
\[\ce{CH2OH - CO - (CHOH)4 - CH2OH}\] is an example of ______.
Why carbohydrates are generally optically active.
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