Advertisements
Advertisements
Question
How do you explain the presence of five – OH groups in glucose molecule?
Advertisements
Solution
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
RELATED QUESTIONS
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
A 10% solution (by mass) of sucrose in water has freezing point of 269.15 K. Calculate the freezing point of 10% glucose in water, if freezing point of pure water is 273.15 K.
(Given: Molar mass of sucrose = 342 g mol−1, Molar mass of glucose = 180 g mol−1)
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?
How is glucose prepared by commercial method? How is peptide linkage formed?
How is glucose prepared from starch?
Hydrolysis of starch yields ____________.
Which among the following is the simplest sugar?
Carbohydrates are classified on the basis of their behaviour on hydrolysis and also as reducing or non-reducing sugar. Sucrose is a:
(i) monosaccharide
(ii) disaccharide
(iii) reducing sugar
(iv) non-reducing sugar
How do you explain the presence of all the six carbon atoms in glucose in a straight chain?
During curdling of milk, what happens to sugar present in it?
How do you explain the presence of an aldehydic group in a glucose molecule?
Which of the following is an example of aldo hexose?
A nucleoside acids, the sequence is
Amylopectin is a polymer of:-
