This book is concerned with experiments and methodology of carbohydrate with illustrated examples, graphs and charts. This textbook is useful for graduate and post graduate students.
Inhaltsverzeichnis (Table of Contents)
- Chapter I: Carbohydrate
- 1.1 Introduction
- 1.1.1 Classification of Carbohydrate
- 1.1.2 Monosaccharide
- 1.1.3 Oligosaccharide
- 1.1.4 Dissacharide
- 1.1.5 Trisaccharide
- 1.1.6 Polysaccharide
- 1.1.7 General Properties
- 1.1.8 Physical Properties
- 1.1.9 Chemical Properties
- 1.2 Chemical Properties
- 1.2.1 Acetylation
- 1.2.2 Formation of Glycoside
- 1.2.3 Formation of salts
- 1.2.4 Reduction
- 1.2.5 Oxidation
- 1.2.6 Formation of Cyanohydrin
- 1.2.7 Formation of Oximes
- 1.2.8 Formation of osazones
- 1.3 Monosaccharides
- 1.3.1 Tetroses
- 1.3.2 Pentoses
- 1.3.3 Hexoses
- 1.1 Introduction
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This text aims to provide a comprehensive analysis of carbohydrates, covering their classification, structure, properties, and various chemical reactions.
- Classification and Structure of Carbohydrates
- Chemical Properties and Reactions of Carbohydrates
- Analysis of Monosaccharides, including Tetroses, Pentoses, and Hexoses
- Methods for Distinguishing Different Types of Carbohydrates
- Experimental Techniques for Carbohydrate Analysis
Zusammenfassung der Kapitel (Chapter Summaries)
Chapter I: Carbohydrate
This chapter introduces the concept of carbohydrates, their chemical composition, and their classification into monosaccharides, oligosaccharides, and polysaccharides. It delves into the properties of monosaccharides, including their structure, physical properties, and chemical reactions. The chapter explores various chemical reactions of carbohydrates, including acetylation, glycoside formation, reduction, oxidation, and the formation of cyanohydrins, oximes, and osazones.
Schlüsselwörter (Keywords)
Carbohydrates, monosaccharides, disaccharides, polysaccharides, aldoses, ketoses, chemical properties, reactions, acetylation, glycoside formation, reduction, oxidation, tetroses, pentoses, hexoses, experimental techniques, carbohydrate analysis.
Frequently Asked Questions
How are carbohydrates classified?
Carbohydrates are classified into monosaccharides (simple sugars), oligosaccharides (short chains), and polysaccharides (complex long chains like starch or cellulose).
What are the key chemical properties of monosaccharides?
Monosaccharides exhibit properties such as acetylation, glycoside formation, reduction (to sugar alcohols), and oxidation (to sugar acids), as well as the formation of osazones.
What is the difference between aldoses and ketoses?
Aldoses contain an aldehyde group (-CHO) at the end of the carbon chain, while ketoses contain a ketone group (C=O) usually at the second carbon atom.
What is an osazone test used for?
The formation of osazones is a classic experimental technique used to identify and distinguish different sugars based on the characteristic crystal structures they form with phenylhydrazine.
What are examples of hexoses?
Hexoses are six-carbon sugars; the most common examples include glucose, fructose, and galactose, which are vital energy sources for living organisms.
- Quote paper
- Dr. Ekta Prakash (Author), 2014, Analysis and Experiments of Carbohydrate, Munich, GRIN Verlag, https://www.grin.com/document/284516
