Organic Chemistry

22.14 The Anomeric Effect We have seen that -D-glucose is more stable than -D-glucose because there is more room for a substitue ...

942 CHAPTER 22 Carbohydrates c. d. SOLUTION TO 25a The only OH group in an axial position in (a) is the one at C-3. Therefore, t ...

Section 22.17 Disaccharides 943 The products obtained from periodate cleavage of a six-membered-ring acetal are different from t ...

944 CHAPTER 22 Carbohydrates Note that the structure of maltose is shown without specifying the configuration of the anomeric ca ...

Section 22.17 Disaccharides 945 LACTOSE INTOLERANCE Lactase is an enzyme that specifically breaks the linkage of lactose. Cats a ...

946 CHAPTER 22 Carbohydrates The most common disaccharide is sucrose (table sugar). Sucrose is obtained from sugar beets and sug ...

Section 22.18 Polysaccharides 947 an -1,4'-glycosidic bond an -1,6'-glycosidic bond >Figure 22.1 Branching in amylopectin. Th ...

948 CHAPTER 22 Carbohydrates Figure 22.3 The -1,4 -glycosidic linkages in amylose cause it to form a left- handed helix. Many o ...

CONTROLLING FLEAS Several different drugs have been developed to help pet owners control fleas. One of these drugs is lufenuron, ...

950 CHAPTER 22 Carbohydrates HEPARIN Heparin is an anticoagulant that is released to prevent excessive blood clot formation when ...

Section 22.20 Carbohydrates on Cell Surfaces 951 Although L-ascorbic acid does not have a carboxylic acid group, it is an acidic ...

952 CHAPTER 22 Carbohydrates Type A D-galactose PROTEIN L-fucose N-acetyl-D-glucosamine D-galactose PROTEIN L-fucose N-acetyl-D- ...

Section 22.21 Synthetic Sweeteners 953 portions of the donor and acceptor are compatible. Otherwise the donated blood will be co ...

954 CHAPTER 22 Carbohydrates THE WONDER OF DISCOVERY Ira Remsen gave the following account of why he became a scientist:^2 He wa ...

Summary of Reactions 955 projection; the is equatorial when a sugar is shown in a chair conformation and up when the sugar is sh ...

956 CHAPTER 22 Carbohydrates Enolization (Section 22.5). Osazone formation (Section 22.6). Chain elongation: the Kiliani–Fische ...

Problems 957 Key Terms aldaric acid (p. 929) alditol (p. 926) aldonic acid (p. 928) aldose (p. 923) amino sugar (p. 950) anomeri ...

anhydro form of D-idose HO OH OH CH 2 O O 958 CHAPTER 22 Carbohydrates Hyaluronic acid, a component of connective tissue, is th ...

23 Amino Acids, Peptides, and Proteins 959 oxidized glutathione T he three kinds of polymers that are prevalent in nature are po ...

960 CHAPTER 23 Amino Acids, Peptides, and Proteins and antibodies and protein antibiotics protect us from disease. A group of pr ...