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CHEMISTRY
BIOMOLECULES
CARBOHYDRATE
Carbohydrate : Molecules of Support and Energy
A polyhydroxy compound that has an aldehyde or a ketone functional group present, either free or as
hemiacetal or acetal are called carbohydrate.
Carbohydrates are substances with the general formula C
x
(H
2
O)
y
, and were therefore called carbohydrates
(hydrates of carbon) because they contained hydrogen and oxygen in the same proportion as in water.
However, a number of compounds have been discoveredwhich are carbohydrates by chemical behaviour, but
do not conformto the formula C
x
(H
2
O)
y
, e.g., 2-deoxyribose, C
5
H
10
O
4
.
It is also important to note that all compounds conforming to the formula C
x
(H
2
O)
y
are not necessarily
carbohydrates, e.g., formaldehyde, CH
2
O ; acetic acid, C
2
H
4
O
2
; etc.
Carbohydrates are often referred to as Saccharides (Latin, Saccharum= sugar) because of the sweet taste
of the simpler members of the class, the sugars.
The carbohydrates are divided into three major classes depending on the number of simple sugar units
present in their molecule.
(i) Monosaccharide : A carbohydrate that cannot be hydrolyzed to simpler compounds is called
monosaccharide.
Monosaccharide which have six carbon are either aldohexoses or ketohexoses
(ii) Oligosaccharides : Carbohydrates that yield two to ten monosaccharide units, on hydrolysis, are called
oligosaccharides. They are further classified as disaccharides, trisaccharides, tetrasaccharides, etc.,
depending upon the number of monosaccharides, they provide on hydrolysis. Amongst these the most
common are disaccharides. The two monosaccharides units obtained on hydrolysis on a disaccharide may
be same or different. For example, sucrose on hydrolysis gives one molecule each of glucose and fructose
whereas maltose gives two molecules of glucose only.
(iii) Polysaccharide : Acarbohydrate that can be hydrolyzed to many monosaccharide molecules is called
a polysaccharide. Example : Starch, Cellulose, etc.
Aldohexoses
Their structure has been elucidated as follows :
(i) Analysis and molecular-weight determinations show that the molecular formula of the aldohexoses is
C
6
H
12
O
6
.
(ii) When treated with acetic anhydride, aldohexoses formthe penta-acetate. This indicates the presence of
five hydroxyl groups.

O Ac
2
(iii) Aldohexoses formanoximewhen treatedwithhydroxylamine, or addmoleculeof HCNtoformcyanohydrin
and therefore contain a carbonyl group.
(iv) when an aldohexose is oxidised with bromine-water or tollens reagent or fehling solution a pentahydroxy-
acid of formula C
6
H
12
O
7
is obtained. This indicates that the carbonyl group present is an aldehydic group.
(v) When reduced with concentrated hydroiodic acid and red phosphorus at 100C, aldohexoses give n-
hexane. This indicates that the six carobn atoms in an aldohexose are in a straight chain.
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CHEMISTRY
The above reactions showthat structure of aldohexoses is
OH OH OH OH OH
| | | | |
CHO ) H ( C ) H ( C ) H ( C ) H ( C CH
2

Due to four asymmetric carbon atoms, there are sixteen optical isomers.
or Eight pairs of enantiomers. (8D-variety & 8L- variety).
D-varity of them are as follows
Note
# 1. D-aldohexoses shown above have epimeric / diastereomeric relationship with each other
# 2. D-aldohexoses can be either dextro (+) or laevo (-)
Glucose :
Glucose is the most common monosaccharide. It is known as Dextrose because it occurs in nature principally
as the optically active dextrorotatory isomers.
Naturally-occurring glucose is dextrorotatory (hence name dextrose). It is a strong reducing agent, reducing
both Fehlings solution and ammonical silver nitrate. When heated with sodium hydroxide, an aqueous
solution of glucose turns brown.
+
Ketohexoses The only important ketohexose is D()-fructose, the structure of which has been elucidated as
follows :
(i) Analysis and molecular-weight determinations showthat the molecular formula of fructose is C
6
H
12
O
6
.
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CHEMISTRY
(ii) When treated with acetic anhydride, fructose forms the penta-acetate. This indicates the
presence of five hydroxyl groups.
(iii) Fructose forms oxime when treated with hydroxylamine, and therefore contains a carbonyl group.
(iv) When oxidised with nitric acid fructose is converted into a mixture of trihydroxyglutaric, tartaric and
glycollic acids. Since a mixture of acids each containing fewer carbon atoms than fructose is obtained, the
carbonyl group in fructose must be present in a ketonic group.
(v) Fructose may be reduced to a hexahydric alcohol, sorbitol, which, on reduction with hydroiodic acid and
red phosphorus at 100C, gives n-hexane. This formation indicates that the six carbon atoms in fructose are
in a straight chain.
It is interesting to know that D-fructose is () laevo
Sucrose :
(Sucrose, cane-sugar C
12
H
22
O
11
)
(i) Sucrose is a white crystalline solid, soluble in water.
(ii) When heated above its melting point, it forms a brown substance known as caramel.
(iii) Concentrated sulphuric acid chars sucrose, the product being almost pure carbon.
(iv) Sucrose is dextrorotatory, its specific rotation being + 66.5.
(v) On hydrolysis with dilute acids sucrose yields an equimolecular mixture of D(+)-glucose and
D()-fructose :
C
12
H
22
O
11
+ H
2
O

HCl
e cos glu
6 12 6
O H C +
fructose
6 12 6
O H C
Since D()-fructose has a greater specific rotation than D(+)-glucose, the resulting mixture is laevorotatory.
Because of this, hydrolysis of cane-sugar is known as the inversion of cane-sugar
this is not to be confused with the Walden inversion, and the mixture is known as invert sugar. The inversion
(i.e., hydrolysis) of cane-sugar may also be effected by the enzyme invertase which is found in yeast.
(vi) Sucrose is not a reducing sugar, e.g., it will not reduce Fehlings solution ; it does not form an oxime or
an osazone, and does not undergo mutarotation. This indicates that neither the aldehyde group of glucose
nor the ketonic group of fructose is free in sucrose.
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CHEMISTRY
Maltose (malt sugar), C
12
H
22
O
11
, is produced by the action of malt (which contains the enzyme diastase) on
starch :
(C
6
H
10
O
6
)
n
+
2
n
H
2
O
diastase
2
n
C
12
H
22
O
111
When it is hydrolysed with dilute acids or by the enzyme maltase, maltose yields two molecules of D (+)-
glucose. Maltose is a reducing sugar, e.g., it reduces Fehlings solution ; it forms an oxime and an osazone,
and undergoes mutarotation. This indicates that at least one aldehyde group (of the two glucose molecules)
is free in maltose.
Lactose (milk-sugar), C
12
H
22
O
11
, occurs in the milk of all animals and is dextrorotatory. It is hydrolysed by
dilute acids or by the enzyme lactase, to an equimolecular mixture of D(+)-glucose and D(+)-galactose.
Lactose is a reducing sugar. It should also be noted that lactase is a |-glycosidase, i.e., splits |-glycosides
(it has been shown to be identical with emulsin).
OH
OH
H
H
H CH OH
2
OH H H
CH OH
2
H OH
H OH
HO
H
H
O
O
O
H
Epimerisation The change of configuration of one asymmetric carbon atom in a compound containing two
or more asymmetric carbon atoms is known as epimerisation.
Aldoses which produce the same osazones must have identical configuration on all their asymmetric carbon
atoms except thealpha (sinceonlythealdehydegroupand o-carbonatoms areinvolved inosazoneformation).
Such sugars are known as epimers e.g. epimerisation of glucose into mannose.
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CHEMISTRY
Starch, (C
6
H
10
O
5
)
n
(i) Starch is the main contributor of carbohydrates in our diet. It exists exclusively in plants, stored in the
seeds, roots, and fibres as food reserve. Example rice, potato.
(ii) Starch is actually a mixture of two structurally different polysaccharides, Amylose (20%) andAmylopectin
(80%).
(iii) When starch is heated with hot water, it can be separated into its components. The part that is soluble
in water is amylose and remaining fraction is amylopectin.
(iv) Both amylose and amylopectin are composed of D-glucose units.
(v) The amylose molecule is made up of D-glucose unit joined by o-glycosidic linkages between C-1 of one
glucose unit and C-4 of the next glucose unit. The number of D-glucose units in amylose range from 60-300.
CH OH
2
CH OH
2
H
H
OH OH
OH OH H H
H H
6 6
5
5
1 1 4 4
2 2 3 3
O O
O
O
H H H
n
Amylose
H
o (1 4) Glucosidic
linkage
(vi) Amylopectin has a branched-chain structure. It is composed of chains of 25 to 30 D-glucose units joined
by o-glycosidic linkages between C-1 to one glucose unit and C-4 of the next glucose unit. These chains are
in turn connected to each other by 1, 6-linkages.
CH OH
2
CH OH
2
CH OH
2
CH OH
2
CH
2
H
H H
H
H
OH
OH OH
OH
OH
OH
OH OH
OH
OH
H
H H
H
H
H
H H
H
H
6
6
5
5
1
1
1
4
4
2
2
3
3
O
O O
H
O
H
O
O
O
O
O
O.........
H
H
H
H
H
H
......O
......O
Branch
Main Chain
Amylopectin
H
o (1 6)
branch point
o (1 4)
Starch, o-amylose soluble in water, and the solution gives a blue colour with iodine. Amylopectin is insoluable
in water, is stable in contact with water, and gives a violet colour with iodine.
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CHEMISTRY
Cellulose, (C
6
H
10
O
5
)
n
CH OH
2
CH OH
2
H
H
OH
OH
OH
OH
H
H
H
H
H
6
6
5
5
1
1
4
4
2
2
3
3
O
O
O
H
H O
n
Cellulose
H
| (1 4)
1. Cellulose is the main structural material of tree and other plants. Wood is 50%cellulose, while cotton wool
is almost pure cellulose. Other sources of cellulose are straw, corncobs, bagasse, and similar agricultural
wastes.
2. Artificial silk, rayon, is used collectively to cover all synthetic or manufactured fibres from cellulose.
3. The nitrates are prepared by the reaction of cellulose with a mixture of nitric and sulphuric acids, and the
degree of nitration depends on the concentrations of the acids and the time of the reaction. Cellulose
trinitrate (12.2 13.2%N) is known as gun-cotton and is used in the manufacture of blasting explosives and
smokeless powders.
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CHEMISTRY
AMINOACID
Amino Acid : Building Blocks of Proteins
Amino acids are the building blocks of the molecular structure of the important and very complex class of
compounds known as proteins. The proteins on hydrolysis yield mixture of the component amino acids.
Amino acids are bifunctional compounds containing both an amino and a carboxylic acid group. They are
represented by the general formula :

group Acid
Carboxylic e min A
2
OH C
R
|
C N H
|| |
O
H

or
R
|
COOH CH N H
2

Where, R = alkyl, aryl, or any other group.
Dipolar Nature of Amino acids (Zwitter ion) :
In a neutral amino acid solution, the COOH loses a proton and the
2
. .
H N of the same molecule picks up
one.
R
|
OH C C N H
|| |
O H
2

+
+
+

H
H
ion Zwitter
R
|
O C C N H
|| |
O H
3

+
The resulting ion is dipolar, charged but overall electrically neutral. This is called Zwitterion (German, two
ions). Therefore amino acids are amphoteric.
) II ( form Cationic
) . ln so Acid ( pH Low
3
R
|
OH C C N H
|| |
O H

+

+
H
) I ( form Neutral
Zwitterion
3
R
|
O C C N H
|| |
O H

+
) O H (
HO
2

) III ( form Anionic
.) ln so Basic ( pH High
2
R
|
O C C N H
|| |
O H

Isoelectric Point
When an ionised amino acid is placed in an electric field, it will actually migrate towards the opposite
electrode. Depending upon the pHof the medium, three things can happen. The positive form(II) will migrate
to the cathode, the neutral form (Zwitterion) will not migrate, while the negative form (III) will migrate to the
anode. The pH at which the amino acid shows no tendency to migrate when placed in an electric field is
known as its isoelectric point. This is characteristic of a given amino acid. Thus glycine has its isoelectric
point at pH 6.1.
Name Abbreviation Formula
(+) - Alanine
A
Ala
3
3
NH
|
CHCOO CH
+

(+) - Aspartic acid

D
Asp
3
2
NH
|
CHCOO HOOCCH
+

() - Cysteine
C
Cys
3
2
NH
|
CHCOO HSCH
+

(+) - Glutamic acid

E
Glu
3
2 2
NH
|
CHCOO CH HOOCCH
+

(+) - Glutamine
Q
Gin
3
2 2 2
NH
|
CHCOO CH NCOCH H
+

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CHEMISTRY
Glycine
G
Gly
3
2
NH
|
COO CH
+
() - Hydroxylysine Hyl
+
H
3
NCH
2
OH
|
CHCH
2
CH
2

2
NH
|
CHCOO
() - Hydroxyproline Hyp
() - Leucine
L
Leu
3
2 2 3
NH
|
CHCOO CHCH ) CH (
+

(+) - Lysine
K
Lys
2
2 2 2 2 3
NH
|
CHCOO CH CH CH NCH H
+
() - Proline
P
o Pr
() - Serine
S
Ser
3
2
NH
|
CHCOO HOCH
+

() - Tyrosine
Y
Tyr
(+) - Valine
V
Val
3
2 3
NH
|
CHCOO CH ) CH (
+

(+) - Arginine
R
Arg
2 2
2 2 2 2
NH NH
| ||
CHCOO CH CH NCNHCH H
+

Peptides
Peptides (Proteins) may be defined as condensation polymers of o-amino acids and having peculiar overall
structure which determines their specific physiological functions in the living organism.
Note: Apolypeptide with more than 100 amino acid residues (mol. mass > 10,000) is called a protein.
Structure of Proteins (Peptides)
Amino acids are bifunctional molecules with NH
2
group at one end and COOH at the other. Therefore,
COOHof one molecule and NH
2
of another molecule interact by elimination of H
2
Oto form an amide-like
linkage.
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CHEMISTRY
General method of preparation
1. Aminolysis of o-halocarboxylic acid
acid propanic Bromo 2
Br
excess |
NH 2 H CHCO CH
3 2 3

+
O H
2
2. By strecker synthesis : Aldehyde reacts with a mixture of NH
4
Cl and NaCN to form o-aminonitrile (as an
intermediate) which on hydrolysis gives an amino carboxylic acid.
CH CH
||
O
3
NaCN
Cl NH
4

trile opropaneni min a 2
NH
|
CHCN CH
2
3

OH . 2
, HCl / O H . 1
2

A
3. From aceto acetic ester :
OH H C
5 2
5 2
H NaOC

RX
2
2
NH
|
H RCHCO

hydrolysis

reduction
4. By Gabriel Synthesis :
+
ate chloroacet ethyl
H COC ClCH
||
O
5 2 2
o

glycine
COH NCH H
||
O
2 2
+
Chemical reaction
1. Formaldehyde reacts with amino acids to formN-methylene amino acids. In this reaction basic character is
lost and thus, free acid can be determined by titration - Sorenson titration method for amino acids.
COH NCH H O CH
||
O
2 2 2
+

glycine methylene N
O H COH NCH CH
||
O
2 2 2

+ =
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CHEMISTRY
2. DNFB (2, 4-dinitrofluorobenzene) also called Sangers reagent reacts with the free amino group of terminal
amino acid in a peptide or protein to form yellow coloured dinitro phenyl amino acid. This is thus, used to
determine N-terminal amino acid.
COOH
|
NH C R
|
H
2
+

3 2
CO Na
3. Cu
2+
salts form blue coloured complex with amino acids which is a bidentate legand.
2
2
NH
|
COH CH 2
||
O
+ Cu
2+

A
O
4. Effect of Heat :
o-amino acids undergo intermolecular dehydration on heating at about 200Cto give diketopiperazines.

A
+ 2H
2
O
|-amino acids undergo intramolecular deamination on heating to formo, |-unsaturated acids.

A
-amino acids and o-amino acid undergo intramolecular dehyderation to form cyclic amides called.
Lactams.
CH CH
2 2
| |
CH
2
C
O
NHH OH
amino acid

A
butyrolactam

A
In case of c-amino acid, intramolecular cyclisation would given a seven-membered ring, which is formed with
difficulty. Hence, there is intermolecular polymerisation forming nylon-6.
nH
2
N(CH
2
)
5
COOH
A
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CHEMISTRY
5. Zwitter ion formation in amino acids
Aspartic acid :
The pI of aspartic acid is the average of pK
a1
(1.88) and the pK
a
of the side chain (3.65) or 2.77.
Lysine :
The pI of lysine is the average of pK
a2
(8.95) and the pK
a
of the side chain (10.53) or 9.74.
Peptides
The amide bond between the amino group of one amino acid and the carboxyl of another is called a peptide
bond. Alanylglycine is a representative dipeptide.
N-terminal amino acid C-terminal amino acid
By agreement, peptide structures are written so that the amino group is at the left and
the carboxyl group (as CO
2
or CO
2
H) is at the right. The left and right ends of the peptide are referred to as
the Nterminus (or amino terminus) and the Cterminus (or carboxyl terminus), respectively. Alanine is the N-
terminal amino acid in alanylglycine ; glycine is the C-terminal amino acid.
Chemical Nature Deficiency Diseases
Vitamin A (Carotenoids or Axerophytol or Tetinol)
Soluble in oils and fats, but insoluble in water.
Night blindness, Xerophthalmia (cornea becomes opaque),
drying of skin.
Vitamin B
1
(Thiamine). Soluble in water, destroyed by heat Beriberi, loss of appetite
Vitamin B
2
(Ribofavin), Soluble in water.
Stable to heat, destroyed by light
Cracked lips, sore tongue and skin disorders.
Vitamin B
6
(Pyridoxine) Nervous disturbances and convulsions (pernicous anaemia).
Vitamin B
12
(Cyano cobalamin). Soluble in water
and contains cobalt, red crystalline.
A serious type of anaemia.
Vitamin C (Ascorbic Acid, C
6
H
8
O
6
). Soluble in
water, destroyed by cooking and exposure to air
Scurvy, dental caries, pyorrhea, anaemia
Vitamin D (Calciferol), mixture of 4 complex compound
containing C, H and O. Soluble in fats and oils but insoluble in
water. Stable towards heat and oxidation. This vitamin
regulates the absorption of calcium and phosphate in intestine.
In fantile rickets ; deformation of bones and teeth.
Vitamin E (Tocopherrol). Mixture of 3 complex substances
containing C, H and O. Soluble in fats and oils but insoluble in
water. Stable to heat and oxidation.
Loss of sexual power and degeneration of muscle
fibres in animals
Vitamin K, mixture of two complex substances containing
C, H and O. Soluble in fats but insoluble in water. Stable
to heat and oxidation.
Tendency to haemorrhage and imparied clotting of blood.
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CHEMISTRY
POLYMER
Classification of Polymers :
(i) Homopolymers. Polymers whose repeating structural units are derived from only one type of monomer
units are called homopolymers.
Other examples of homopolymers are polypropylene, polyvinyl chloride (PVC), polyisoprene, neopreene
(polychloroprene, polyacrylonitrile (PAN), nylon-6, polybutadiene, teflon (polytetrafluoroethylene), cellulose,
starch etc.
(ii) Copolymers. Polymers whose repeating structural units are derived fromtwo or more types of monomer
unit are called copolymers.
Depending upon these two modes of synthesis, polymers have been broadly classified into two types :
1. Addition polymers and 2. Condensation polymers
1. Addition polymers.
In this type of polymerization, the molecules of the same or different monomers simply add on one another
the molecular formula of the repeating structural units is the same as that of the starting monomer.
These are also called chain-growth polymers since they are formed by successive addtion of monomer
molecules to the growing chain.
Some other examples of addition or chain growth polymers are :
Monomer Polymer
(i) Butadiene Polybutadiene
(ii) Tetrafluoroethylene Polytetrafluoroethylene
(iii) Vinyl chloride Polyvinyl chloride (PVC)
(iv) Isoprene cis-Polyisoprene (natural rubber)
2. Condensation polymers.
In this type of polymerization, a large number of monomer molecules combine together usually with the loss
of simple molecules like water, alcohol, ammonia, carbon dioxide, hydrogen chloride etc. to form a
macromolecule in which the molecular formula of the repeating structural unit is generally not the some as
that of the monomer. The polymers thus formed are called condensation polymers. These are also called
step-growth polymers since they are formed as result of stepwise reactions.
Some other example of condensation or step-growth polymers are :
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CHEMISTRY
Polymer Monomers
(i) Terylene or Dacron
Ethylene glycol and terephthalic
acid or its methylester
(ii) Alkyl resin Ethylene glycol and phthalic acid
(iii) Bakelite Phenol and formaldehyde
(iv) Melamine
formaldehyde resin
Melamine and formaldehyde
(v) Polyurethane
Ethylene glycol and toluene
m-diisocyanate
(i) Elastomers Polymers in which the intermolecular forces of attraction between the polymer chains are the
weakest are called elastomers.
(ii) Fibres Polymers in which the intermolecular forces of attraction are the strongest are called fibers. These
forces are either due to H-bonding or dipole-dipole interactions. In case of nylons (polyamides), the
intermolecular forces are due to H-bonding while in polyesters (terylene, dacron etc.) and polyacrylonitrile
(orlon, acrylin etc.) They are due to powerful dipole-dipole interactions between the polar carbonyl (C = O)
groups and, between carbonyl and cyano ( C N) groups respectively.
(iii) Thermoplastics Polymers in which the intermolecular forces of attraction are in between those of
elastomers and fibres are called thermoplastics. The process of heat softening and cooling can be repeated
as many times as desired without any change in chemical composition and mechanical properties of the
plastic.
(iv) Thermosetting polymers. These are semifluid substances with low molecular weights which when
heated in a mould, undergo change in chemical composition to give a hard, infusible and insoluble mass.
This hardening on heating is due to extensive cross-linking between different polymer chains to give a three-
dimensional network solid.
Someexampleof thermosettingpolymers are: phenol-formaldehyde(bakelite), urea-formaldehyde, melamine-
formaldehyde etc.
Polyvinyl Chloride (PVC)
It is obtained by polymerising vinyl chloride. PVC is used in the manufacture of imitation leather, floor
covering, corrugated roofing material, and gramophone records.
CH CH n
|
Cl
2
=

tion Polymerisa
n
CH CH
|
Cl
2

(
(

Vinyl chloride PVC
Vinyl chloride is obtained from acetylene by treatment with HCl in the presence of HgCl
2
.
HC CH + HCl
2
HgCl
CH
2
= CH Cl
Acetylene Vinyl chloride
Teflon (PTFE)
It is obtained by polymerising tetrafluoroethylene. Teflon is familiar because of its use as non-stick coating
particularly for cooking utensils. Nirlep non-stick frying pans have teflon coating. Because of its lowchemical
reactivity, excellent toughness, electrical and heat resistance, teflon is used as insulation for electrical items
and in the manufacture of gaskets and valves.
oethylene Tetrafluor
CF CF n
2 2
=

tion Polymerisa
Teflon
n
F F
| |
C C
| |
F F

(
(
(
(
(

Tetrafluoroethylene is obtained from chloroformas follows :
CHCl
3
+ 2HF CHClF
2
+ 2HCl
Chlorodifluoromethane
CHClF
2

C 900
CF
2
= CF
2
+ 2HCl
Tetrafluoroethylene
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CHEMISTRY
Nylon-6, 6
Nylon-6,6 is the most important polyamide. It is obtained by heating adipic acid with hexamethylene diamine
under nitrogenat 200C. Nylon-6, 6derives its namefromits startingmaterials, adipic acid and hexamethylene
diamine, both of which have six carbons.
HOOC(CH
2
)
4
COOH + NH
2
(CH
2
)
6
NH
2

Heat
HOOC(CH
2
)
4
CONH(CH
2
)
6
NH
2
+ H
2
O
) 6 , 6 on l Ny (
n
] NH ) CH ( CONH ) CH ( CO [
6 2 4 2

Natural rubbers
Natural rubber is hydrocarbon polymer built up fromthe monomer isoprene.
Isoprene
2 2
3
CH CH C C H n
|
CH
= =
) Addition 4 , 1 (
tion Polymerisa

rubber Natural
n
CH CH C CH
|
CH
2 2
3
(
(

=
Vulcanisation :
Raw rubber obtained from milky sap (latex) of the rubber tree does not possess the characteristics of the
rubber with which we are familiar. In order to give it strength and elasticity it is vulcanised. In the vulcanisation
process, raw rubber is mixed with small amount of sulphur and heated. The sulphur reacts with polymer
molecules forming a cross-linked net work.
Properties and uses of few polymers
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CHEMISTRY
Some commercially Important Polymers
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CHEMISTRY
MISCELLANEOUS SOLVED PROBLEMS (MSPS)
1. For
HOOC (CH ) CH COOH
2 2
|
NH
3
+
Glutamic acid value of pKa
1
, pKa
2
, pKa
3
are 2.00, 4.65 and 9.98
respectively. At which pHGlutamic acid will not beobtainedduring electrophoresis at anyone of the electrodes.
(A) 3.325 (B) 7.325 (C) 6.012 (D) 4.65
Ans. (A)
Sol. pi =
2
pKa pKa
2 1
+
2. Identify the anomers
(A) and (B) and
(C) and (D) and
Ans. (D)
Sol. The compounds of this pair are the diastereomers which have different configuration only at C-1 and are thus
anomers.
3. Which of the following is a C-4 epimer of D-glucose.
(A) (B) (C) (D)
Ans. (A)
Sol.
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CHEMISTRY
4. Which of the following will form same product (osazone) on reaction with PhNHNH
2
(excess).
(A) X, Y (B) X, Z (C) Z, W (D) X, Z, W
Ans. (D)
Sol. Osazone formation involves following reaction :
R
|
O C
|
OH CH
2
=
or
R
|
CHOH
|
CHO
R
|
NHPh . N C
|
NHPh N CH
=
=
5. When D-Glucose is placed in basic aqueous solution an equilibrium mixture of three compounds is obtained.
Which of the following will not be present in equilibrium mixture.
(A) (B) (C) (D)
Ans. (D)
Sol.
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CHEMISTRY
6. The smallest repetitive unit of following polymer is
(A) CH
3
CH
2
CH = CH CH
2
CH
3
(B) CH
2
= CH CH = CH
2
(C)
2 2
3
CH CH C CH
|
CH
= = (D) CH
3
CH = CH CH = CH
2
Ans. (D)
Sol. +
7. Which of the following polymerisation reaction can have branched polymers also.
(A)
COOH CH N H
|
R
2

(B)
(C)
(D)
OH
|
COOH CH Me
Ans. (B)
Sol. It can have branching by (1, 6) condensation.
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CHEMISTRY
8. What monomer would you use to prepare the following polymer.
(A)
3
3 2 3
COOCH
|
CH CH CH CH
(B)
3
2 3
COOCH
|
CH CH CH CH =
(C)
3
3 2 2
COOCH
|
CH CH C CH = (D)
3
3 2 3
COOCH
|
CH CH C CH CH =
Ans. (D)
Sol.
9. Column-I Column-II
(A) Bakelite (p) Butadiene and styrene
(B) Dacron (q) Phenol and methanal
(C) Nylon-66 (r) 1,2-dihydroxyethane and dimethyl terepthalate
(D) Buna-S (s) 1,6-hexanedioic acid and 1,6-diamine hexane
Ans. (A q) ; (B r) ; (C s) ; (D p)
Sol. (A) Bakelite is made from phenol and methanal.
(B) Dacron is obtained by the condensation of ester of terephthalic acid and ethylene glycol.
(C) Nylon-66 is obtained by the condensation of 1,6-hexanedioic acid and 1,6-diamino hexane.
(D) Buna-S is an addition polymer of butadiene, styerene.