Monosaccharides Lab Report

2.3) Describe α and ß linkages of disaccharides; classify polysaccharide and state their functions.(P2.3)

Disaccharides

These consist of two monosaccharide components chemically joined to create sugars, through glycosidic bonds. The two monosaccharide’s combine together in a condensation reaction, in addition to a molecule of water is unconcerned the link among the two monosaccharide that outcomes is a covalent bond known as a glycosidic bond. This fitting together of monosaccharide’s provides dissimilar general formula disaccharides, and certainly chains of the monosaccharides of the distance, be necessary to have the general formula (C6H10O5) n

While altered monosaccharides combine together, and dissimilar disaccharides outcomes. Several disaccharides are sweet in taste. The significant disaccharides are; maltose, sucrose, lactose.

MALTOSE

Figure: 51

Maltose are obtained by the partial hydrolysis of the starch by enzyme amylase consist of two molecules of glucose linked together by α glycosidic bonds and it is reducing sugar. Epimers are those sugars that differ only in configuration at any other carbons atom other than anomeric carbon. Maltose is correspondingly known as malt sugar. This disaccharide is composed of two of the α D glucose molecules. These glucose molecules are linkage with α 1-4 bond. In here OH group on the primary carbon of one glucose components and the -OH on the 4th carbon of the further glucose binding with glycosidic bond. (Lecture notes)