Is Amylose different than Amylopectin in that Amylose is a polymer of a-D-glucose but amylopectin is a polymer of b-D-glucose?
Thanks for any help offered.
Carbohydrates that are called reducing sugars are those that__
a. have OH groups that are easily oxidized.
b. form oxidizable aldehydes in the test solution.
c. are reduced in the presence of an oxidizing agent.
d. are only aldose monosacchirides.
I put a. and wanted to see if that is correct. I also thought c. would work too.?
http://answers.yahoo.com/question/index?qid=20090516050151AAx75ST
http://www.gmo-compass.org/eng/glossary/
http://www.elmhurst.edu/~chm/vchembook/547starch.html
c can't be right. Oxidizing agents oxidize; they don't reduce.
http://en.wikipedia.org/wiki/Reducing_sugar
To determine if Amylose and Amylopectin differ in terms of the type of glucose they are polymerized from, you can examine the structure of these two polysaccharides.
Amylose is indeed a linear polymer composed of α-D-glucose units connected by α(1→4) glycosidic bonds. This means that the glucose units are connected through the α configuration at the first carbon atom.
On the other hand, Amylopectin is a branched polymer composed of both α-D-glucose and α(1→6) glycosidic bonds. The presence of α(1→6) glycosidic bonds leads to the branching structure of Amylopectin.
In summary, Amylose is a polymer of α-D-glucose, while Amylopectin contains α-D-glucose units with additional branching points due to α(1→6) glycosidic bonds.
Regarding the question about reducing sugars, let's examine each option:
a. have OH groups that are easily oxidized.
This statement is correct. The presence of easily oxidizable hydroxyl (OH) groups in reducing sugars allows them to be oxidized, resulting in the formation of reducing agents such as aldehydes or ketones.
b. form oxidizable aldehydes in the test solution.
This statement is also correct. When reducing sugars are oxidized, they can form oxidizable aldehydes, which play a role in various chemical reactions.
c. are reduced in the presence of an oxidizing agent.
This statement is incorrect. Reducing sugars are known to be oxidized, not reduced, in the presence of an oxidizing agent. The oxidizing agent accepts electrons from the reducing sugar, resulting in the oxidation of the sugar.
d. are only aldose monosaccharides.
This statement is incorrect. While reducing sugars often include aldose monosaccharides (sugars with an aldehyde group), they can also include other types of monosaccharides, such as some ketoses (sugars with a ketone group).
Based on the information provided, option a. is correct as reducing sugars have OH groups that are easily oxidized. Option c. is not correct, as reducing sugars are oxidized, not reduced, in the presence of an oxidizing agent.
Therefore, your answer of a. is correct.