Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

20. Carbohydrates

Disaccharides

GOB Chemistry

20. Carbohydrates

Disaccharides

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1:35 minutes

Problem 39a

Textbook Question

Identify a disaccharide that fits each of the following descriptions:
(a) ordinary table sugar

Verified step by step guidance

Understand the term 'disaccharide': A disaccharide is a carbohydrate composed of two monosaccharide units joined by a glycosidic bond. Common examples include sucrose, lactose, and maltose.

Recall the common name for ordinary table sugar: Ordinary table sugar is chemically known as sucrose, which is a disaccharide.

Identify the monosaccharides that make up sucrose: Sucrose is composed of one glucose molecule and one fructose molecule linked by a glycosidic bond.

Recognize the source of sucrose: Sucrose is commonly derived from sugarcane or sugar beets and is widely used as a sweetener in food and beverages.

Confirm the description matches sucrose: Ordinary table sugar fits the description of a disaccharide commonly used in households and food preparation, confirming that sucrose is the correct answer.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Disaccharides

Disaccharides are carbohydrates formed by the combination of two monosaccharides through a glycosidic bond. They are a type of simple sugar and can be broken down into their constituent monosaccharides by hydrolysis. Common examples include sucrose, lactose, and maltose, each serving different functions in biological systems.

Sucrose

Sucrose is a specific disaccharide composed of glucose and fructose. It is commonly known as table sugar and is widely used as a sweetener in food and beverages. Sucrose is naturally found in many plants, particularly in sugarcane and sugar beets, and is a primary source of energy in the human diet.

Glycosidic Bond

A glycosidic bond is a type of covalent bond that links a carbohydrate (sugar) molecule to another group, which can be another carbohydrate or a different type of molecule. In disaccharides, this bond forms between the hydroxyl group of one sugar and the anomeric carbon of another, resulting in the release of a water molecule during the reaction. This bond is crucial for the formation and stability of disaccharides.

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Related Practice

Textbook Question

The structure of sucralose, found in the artificial sweetener Splenda, is shown in the figure. It consists of a chlorinated disaccharide made up of galactose and fructose. In its structure shown,

(a) identify the galactose unit and the fructose unit.

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Textbook Question

Trehalose is a naturally occurring disaccharide used in cosmetics because of its ability to retain moisture. The formal name of trehalose is glucose α, α(1→1) glucose. Draw the structure of trehalose. Is it a reducing or nonreducing sugar?

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Textbook Question

Write the products for the following condensation or hydrolysis reactions:

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Textbook Question

Lactulose is a disaccharide used in the treatment of chronic constipation. Its formal name is galactose β(1→4) fructose.

(a) Draw the structure of lactulose.

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Textbook Question

Isomaltose, a disaccharide formed during caramelization in cooking, contains two glucose units bonded ⍺(1→6). Draw the structure of isomaltose.

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Textbook Question

Carbohydrates are abbreviated using a three-letter abbreviation followed by their glycosidic bond type. For example, maltose and sucrose can be written respectively as

Provide the structure for the O-type blood carbohydrate set given the following abbreviation:

L-Fucα (1→2) Galß(1→4)GlcNAc

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Multiple Choice

Which disaccharide forms a 1,1-glycosidic linkage?

What is the identity of the disaccharide below?

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