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2nd year hell > Properties of Carbohydrates > Flashcards

Properties of Carbohydrates Flashcards

1
Q

what are the physical properties of carbohydrates

A
  1. appearance
  2. solubility
  3. relative sweetness
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2
Q

appearance: white and crystalline

A

monosaccharides and disaccharides

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3
Q

physical appearance of starches

A

amorphous powder

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4
Q

fibrous appearance

A

cellulose

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5
Q

inversely proportional to the complexity of the carbohydrate’s structures

A

solubility

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6
Q

more soluble in water

A

monosaccharides and disaccharides

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7
Q

insoluble, forms colloidal solutions

A

higher CHO

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8
Q

Cellulose: soluble or insoluble

A

insoluble

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9
Q

relative sweetness of sugar
(in order)

A
  1. fructose (100)
  2. relative sugar (75)
  3. sucrose (58)
  4. glucose (43)
  5. maltose (19)
  6. galactose (19)
  7. lactose (9.2)
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10
Q

what are the chemical properties of carbohydrates

A
  1. reducing properties
  2. osazone formation
  3. action of alkalis
  4. action of acids
  5. fermentation
  6. oxidation
  7. reduction
  8. esterification
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11
Q

allow for the reduction of alkaline metals and transforming them into organic acids

A

reducing properties

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12
Q

what groups of sugar contain reducing properties

A

monosaccharides and disaccharides

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13
Q

what are the tests for reducing properties

A
  1. Benedict’s Test
  2. Fehling’s Test
  3. Nylander’s Test
  4. Barfoed’s Test
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14
Q

This test’s reagent is
CuSO in NaOH
Na-citrate

A

Benedict’s Test

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15
Q

positive result for Benedict’s Test

A

reddish brown to red precipitate

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16
Q

true or false:
a positive result means sugar has a reducing property

A

true

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17
Q

This test’s reagent is
Bismuth precipitate

A

Nylander’s Test

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18
Q

a black metallic precipitate

A

Bismuth precipitate

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19
Q

positive result of Nylander’s Test

20
Q

time-based / time-sensitive test

A

Barfoed’s Test

21
Q

this test’s reagent is
Cupric acetate in weak acetic acid

A

Barfoed’s Test

22
Q

Barfoed’s Test positive result

23
Q

formation of crystals

A

Osazone formation

24
Q

can be used to identify sugars from mixed samples

A

Osazone formation

25
when a solution of reducing sugar is with a strong alkali, a brown color will develop with a caramel-like odor
Moore's Test
26
In the presence of a weak alkali, rearrangement of the atoms in the molecule may take place, with the result that one sugar may change into another
Lobry De Bruyn-Van Ekenstein Transformation
27
compounds having the same chemical formula but have differences in the order of atomic connectivities and bonding
constitutional isomer
28
compounds having the same chemical formula but have differences in their three-dimensional orientations
stereoisomer
29
similar atoms on the same and opposite side of the double bond
geometric
30
mirror images of each other that cannot be superimposed on one another
optical
31
a type of constitutional isomerism that involves the interconversion of one isomer form to another
tautomerism
32
breakdown of disaccharides and polysaccharides into monosaccharides
Action of Acids
33
what do these acids form when they act on monosaccharides by dehydrating them
furfural derivatives
34
Pentoses = Furfural Hexoses =
hydroxymethylfurfural
35
Tests for action of acids
1. Molisch Test 2. Anthrone Test 3. Seliwanoff's Test 4. Tollen's Phloroglucinol Test
36
conversion of sugar(CHO) to alcohol or acid
Fermentation
37
hardest to ferment
galactose
38
enzyme in yeast
zymase
39
more readily oxidized forming sugar acids
aldose
40
oxidation of aldehyde group
aldonic acids
41
oxidation of primary ROH
uronic acid
42
oxidation of both aldehyde group and primary ROH
aldaric/saccharic acid
43
most common acid used in aldaric/saccharic acid
nitric acid
44
absorption of energy and the formation of of products convertibles into fats
Reduction
45
removal of water for the substitution of alcohol
Esterification
46
*Glucose-6-Phosphate (G6PD)
*nut allergy

2nd year hell (13 decks)

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