The letter 'D' in D-glucose signifies
configuration at all chiral carbons
dextrorotatory
that it is a monosaccharide
configuration at a particular chiral carbon
α-maltose consists of
one α-D-glucopyranose unit and one β-D-glucopyranose unit with 1-2 glycosidic linkage.
two α-D-glucopyranose units with 1-2 glycosidic linkage
two β-D-glucopyranose unit with 1-4 glycosidic linkage.
two α-D-glucopyranose units with 1-4 glycosidic linkage
Which one of the following does not correctly match with each other?
Silk-polyamide
Lipase enzyme
Butter fat
oxytocin-enzyme
Oils are liquids at room temperature since they contain higher percentage of
oleates
palmitates
stearates
myristates
A given sample of milk turns sour at room temperature (27°C) in 5 h. In a refrigerator at - 3°C, it can be stored 10 times longer. The energy of activation for the souring of milk is
2.303 × 5 R kJ mol-1
2.303 × 3 R kJ mol-1
2.303 × 2.7 R kJ mol-1
2.303 × 10 R kJ mol-1
Sucrose is not a reducing sugar since
it contains no free aldehyde or keto group adjacent to, -CHOH group
it is built up of a fructose unit
it is optically active
it is chemically stable
A.
it contains no free aldehyde or keto group adjacent to, -CHOH group
Carbohydrates which can reduce Tollen's reagent or Fehling solution are called reducing sugars. All the monosaccharides and the disaccharides (except sucrose) are reducing agent.
Sucrose does not have free aldehyde or keto group adjacent to -CHOH group, therefore it fails towards Tollen's reagent and Fehling solution.
Dialysis can be used to separate
protein and starch
glucose and protein
glucose and NaCl
glucose and fructose