Содержание
- 2. PLAN Classification of carbohydrates. Nomenclature. Structural representations be Fisher and Haworth. Chirality. Optical isomers. Tautomerism. Mutarotation.
- 3. Carbohydrates The term "carbohydrate" was proposed by K.G. Shmidt in 1844. Cn(H2O)m (n=3-9) A carbohydrate is
- 4. Carbohydrates. Classification. There are two classes of carbohydrates: simple carbohydrates and complex carbohydrates. Simple carbohydrates are
- 5. Monosaccharide‘s classification. type of the carbonyl group Carbon chain length 3 Carbon - Trioses are not
- 6. The number of optical isomers: N=2n (number of asymmetric centers) triose tetroses D-glyceraldehyde D-eritrose D-treose Dexter-reference
- 7. Structure of monosaccharides. Carbonyl and hydroxyl groups of monosaccharides react to form intramolecular hemiacetal:
- 8. The structure of monosaccharides is presented in three forms: Fisher projection: straight chain representation. 2. Haworth
- 9. Structure of monosaccharides. β-Hemiacetal hydroxyl α-Hemiacetal hydroxyl Anomeric center Anomeric center D-Glucose β,D-glucopyranose α,D-glucopyranose Dexter OH
- 10. Hydroxyl group at the anomeric center is called a hemiacetal or glycoside. Diastereomers - stereoisomers that
- 11. α-Hemiacetal hydroxyl Prospective Haworth formula (1929)
- 12. Prospective Haworth formula One can remember that the β anomer is cis by the mnemonic, "It's
- 13. Isomeric transformation of monosaccharides by the action of alkalis is called epimerization. Epimers are called diastereoisomers,
- 14. Keto-endiol tautomerism Epimerization in alkaline media
- 15. 1. Intermolecular dehydration Chemical properties Reaction to distinguish pentoses from hexoses.
- 16. 1. Intermolecular dehydration Chemical properties Reaction to distinguish pentoses from hexoses.
- 17. Molish test α-naphtol
- 18. Selivanov’s test
- 19. 2. Reactions involving aldehyde group Reaction with hydroxylamine (the product with one less carbon atom)
- 20. Cyanohydrin’s synthesis (the product with one more carbon atom)
- 21. 3. Reduction diabetic sweeteners
- 22. 4. a) Oxidation in neutral and mild acidic media b) Oxidation with strong oxidizers
- 23. c) Oxidation by enzymes
- 24. Identification of aldehyde group with:
- 25. 5. Glycosides formation: Glycoside bonds glycone aglycone
- 26. 6. Acylation: 7. Alkylation:
- 27. Disaccharides (bioses) Depending on the method of the glycosidic bond formation reducing nonreducing In reducing disaccharide
- 28. Maltose
- 29. Cellobiose
- 30. Lactose
- 31. Sucrose "Inversion" - a sign change of the specific rotation after the hydrolysis of sucrose. A
- 32. Sucrose. chemical properties. Doesn’t mutorotate No silver mirror reaction No reactions by aldehyde group Hydrolysing to
- 33. Amylose 20% Soluble in Н2О Amylopectine 80% Insoluble Н2О Starch hydrolysis Starch. Structure
- 34. Amylose α-1,4-glycosidic bond Spiral structure
- 35. Amylose with iodine forms clastrates of dark blue color.
- 36. Amylopectin α-1,6’-glycosidic bond α-1,4’-glycosidic bond branched structure
- 37. Cellulose Cellulose hydrolysis β-1,4-glycosidic bond linear structure
- 38. Hyaluronic acid β-1,3-glycosidic bond β-1,4-glycosidic bond D-glucuronic acid D-N-acetylglucosamine Heteropolysaccharides:
- 39. Chondroitin sulfate β-1,3-glycosidic bond β-1,4-glycosidic bond D-glucuronic acid D-N-acetylgalactosamine
- 40. Heparin L-iduronate-2-sulfate N-sulfo-D-glucosamine- -6-sulfate α-1,4-glycosidic bond
- 42. Скачать презентацию