Please answer the following based on the attached table.
Which carbohydrates are reducing monosaccharides?
Which carbohydrates are reducing disaccharides?
Which are nonreducing disaccharides?© BrainMass Inc. brainmass.com October 24, 2018, 9:39 pm ad1c9bdddf
Reducing sugars are those sugars which have a free anomeric carbon. They react with Benedict's reagent (and others) to form a reddish or reddish/brown precipitate. Therefore, all those that turned brick red or brown are reducing sugars. Those that did not are not reducing sugars. Therefore, sucrose, starch, and ...
The solution determines which carbohydrate are reducing monosacchaides.
cell biology questions
1) For each of the following four macromolecules, list their:
ii) Functional groups.
iii) Linkage type.
iv) Primary function.
d) Nucleic acids
2) Show how a peptide bond forms between the two amino acids, glycine and valine. Draw the structural formulas for the reactants and the product. Label the functional groups and linkages present. Glycine + valine → ?
3) Chocolate milk has been a choice for many athletes, as it is a good source of protein, carbohydrates, and lipids. Suppose you were to conduct nutrient testing on a sample of chocolate milk. Describe
a) The tests you would perform and the reagents you would use.
b) The results you would expect to find.