17

Question 1

Cyclisation

Answer 1

Anomeric carbon (carbonyl carbon) bonds to both the ring oxygen and the hydroxyl group

Question 2

Glucose as a reducing sugar

Answer 2

1/3 α, 2/3 β, <1% in the open-chain form.
The free open chain form reacts with oxidising agents.

Question 3

Glucosinates

Answer 3

Special class of glycosides that protect plants by breakdown in humans, leading to acute hemolytic anemia.

Question 4

Vicine and convicine

Answer 4

Glucosinolates present in fava beans.

Question 5

Starch

Answer 5

amylose and amylopectin

Question 6

Amylose

Answer 6

Straight chain linkage that arranges in a helical coil, α(1-4) glycosidic linkages.
Present in bread

Question 7

Amylopectin

Answer 7

Branching linkages that increase the amount of glucose that can be released from food, present in fruits.

Question 8

Cellulose as a structural polysaccharide

Answer 8

An unbranched polymer of glucose residues joined by β(1-4) linkages.

Question 9

Stabilisation of cellulose

Answer 9

Straight cellular fibrils have many hydroxyl groups that are able to participate in hydrogen bonding with water.

Question 10

Benedicts test

Answer 10

Detects the presence of reducing sugars.