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1. Glycoside formation
Carbohydrate acetals, also call glycosides are formed when monosaccahrides react
with alcohol (symbol as ROH) in gaseous hydrogen chloride. The reaction results in
For example, when we put methanol into a solution of D-(+)-glucose with hydrogen
(source : http://www.ncbi.nlm.nih.gov/)
Beacsue glucosides are acetals, they are stable in basic solution. However, in acidic
2. Oxidation reactions
Benedict’s reagent is a basic solution that contain a cupric citrate complex ion. When
Mixing aqueous silver nitrate with aqueous ammonia produces a solution called
Tollen’s reagent.
Although the ion Ag(NH3)2+ is a very weak oxidizing agent, it oxidizes aldehydes
Sugars that give positive tests with Tollens’ or Benedict’s solutions are called
reducing sugar. All carbohydrates that contain a hemiacetal of hemiketal group give
positive test.
carboxyl group. In other words, the reaction converts an aldose to an an aldonic acid.
FIGURE : The formation gluconic acid from the reaction of glucose and Bromine
Since nitric acid is an oxidizing agent which stronger than bromine water, it oxidizes
both the –CHO group and the terminal –CHO group of an aldose to –COOH groups.
FIGURE : The reaction between aldose and HNO3 to form aldaric acid ( source:
http://www.grossmont.net/tomolmstead/)
3. Reduction reactions
Alsoes and ketoses can be reduced with sodium borohydride or hydrogen with
sorbitol.
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4. Esters formation
Monosaccharides can react with acetic anhydride and a catalyzed weak base ( i.e
pyrimidine or sodium acetate). It convets all the hydroxyl groups to ester groups.
e. Fermentation
Glucose fermentation results in four major products: additional yeast cells, ethanol,