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CHM - Carbohydrates

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Please answer the following based on the attached table.

Which carbohydrates are reducing monosaccharides?

Which carbohydrates are reducing disaccharides?

Which are nonreducing disaccharides?

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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 ...

Solution Summary

The solution determines which carbohydrate are reducing monosacchaides.

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iii) Linkage type.
iv) Primary function.
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b) Proteins
c) Lipids
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 → ?

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a) The tests you would perform and the reagents you would use.
b) The results you would expect to find.

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