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

Previous problemNext problem

3:18 minutes

Problem 14a

Textbook Question

Write the products for the following condensation or hydrolysis reactions:
a.

Verified step by step guidance

Step 1: Understand the type of reaction involved. Condensation reactions typically involve the combination of two molecules with the loss of a small molecule, such as water. Hydrolysis reactions involve the breaking of a bond in a molecule using water.

Step 2: Analyze the reactants provided in the image. Identify functional groups such as alcohols, carboxylic acids, or esters, which are commonly involved in condensation or hydrolysis reactions.

Step 3: For a condensation reaction, determine which functional groups will react to form a new bond and identify the small molecule (e.g., H₂O) that will be lost during the reaction.

Step 4: For a hydrolysis reaction, identify the bond that will be broken (e.g., ester or amide bond) and determine the products formed when water is added to the molecule.

Step 5: Write the chemical equations for the reactions, ensuring that the reactants and products are balanced. Use MathML to represent the chemical structures and equations accurately.

Verified video answer for a similar problem:

This video solution was recommended by our tutors as helpful for the problem above

Video duration:

Play a video:

Was this helpful?

Key Concepts

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

Condensation Reaction

A condensation reaction is a chemical process where two molecules combine to form a larger molecule, accompanied by the loss of a small molecule, often water. This type of reaction is fundamental in organic chemistry, particularly in the formation of polymers and larger biomolecules like proteins and nucleic acids.

Hydrolysis Reaction

Hydrolysis is a chemical reaction that involves the breaking down of a compound by the addition of water. In this process, a larger molecule is split into smaller units, which can be crucial for the digestion of food and the breakdown of complex biomolecules into simpler forms that can be utilized by the body.

Reaction Products

Reaction products are the substances that result from a chemical reaction. Understanding the products of condensation and hydrolysis reactions is essential for predicting the outcomes of these processes, as they determine the structure and function of the resulting molecules in biological and chemical systems.

Watch next

Master Types of Disaccharides Concept 1 with a bite sized video explanation from Jules

Start learning

Related Videos

Related Practice

Textbook Question

What are the disaccharides and polysaccharides present in each of the following?

a. <IMAGE>

550

views

Textbook Question

The glycosidic bond in a disaccharide was determined to be α(1→6). Hydrolysis of the disaccharide produced one galactose and one fructose. Draw the structure of the disaccharide.

433

views

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.

1242

views

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?

507

views

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.

572

views

Textbook Question

Identify a disaccharide that fits each of the following descriptions:

(a) ordinary table sugar

513

views

Textbook Question

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

797

views

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

574

views

Show more practices