![]() And it makes sense because what you see with Carbohydrates is that they're choke-full of Hydroxides, they're choke-full of these OH groups, and so, really they canįunction really similarly to Alcohols and reactions, and when this happens, the individual MonosaccharidesĪre linked together to make an Acetal, and we call this linkageĪ Glycosidic Linkage. And I believe that I mentioned that sometimes the AlcoholĬomes in and is reduced, is actually another Carbohydrate. Alright, so in a previous video I talked about how cyclic Monosaccharides like this green cyclic GlucoseĬan react with Alcohols, like this pink Alcohol, to form Acetals and Ketals. therefore, this anomeric carbon can't open up the ring structure and react with the reagent. On the other hand, sucrose's anomeric carbon is not "free" since this carbon is used to link fructose and glucose together. Maltose's anomeric carbon is "free" and can therefore open up the ring and reduce the metal ion. This is also the carbon that can open up the ring structure and reduce a metal ion. ![]() this is the carbon which was hydrolyzed in the straight-chain structure. In the ring structures of sucrose and maltose, you have an anomeric carbon. The reducing ability of disaccharides is defined by the presence of a potential aldehyde or ketone group. Maltose is made up of two glucose units while sucrose is made up of glucose and fructose. Maltose and sucrose are disaccharides, which means that they are made up of two monosaccharides. this means that they are all reducing sugars. Reducing capability is defined by the presence of free or potential aldehyde or ketone group.Īll monosaccharides have free ketone or aldehyde group.
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