Carbohydrates

General Information: ,[object Object],[object Object]

General Information: ,[object Object],[object Object],[object Object],[object Object],[object Object]

A- Simple Sugars ,[object Object],[object Object],[object Object],[object Object],[object Object]

A - Methods of Classification: Several methods are used to classify carbohydrates. ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

[object Object],[object Object],[object Object],[object Object],[object Object],A - Methods of Classification: Several methods are used to classify carbohydrates.

[object Object],[object Object],[object Object],[object Object],A - Methods of Classification: Several methods are used to classify carbohydrates.

[object Object],[object Object],[object Object],A - Methods of Classification: Several methods are used to classify carbohydrates.

Usually combine the carbonyl classification and the number classification together.

B- Stereoconfigurations of simple sugars. Carbohydrates contain many stereocenters. ,[object Object],[object Object]

B- Stereoconfigurations of simple sugars.

Cyclic Structures: ,[object Object]

Carbohydrate Anomers: ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Important Carbohydrates * Monosaccharides composed of three to seven carbon atoms. ,[object Object],[object Object],[object Object],[object Object],[object Object]

Important Carbohydrates * Monosaccharides composed of three to seven carbon atoms. ,[object Object],[object Object],[object Object],[object Object]

Important Carbohydrates * Disaccharides composed of 2 monosaccharide units. ,[object Object],[object Object],[object Object]

Important Carbohydrates * Disaccharides composed of 2 monosaccharide units. ,[object Object],[object Object],[object Object],[object Object]

Important Carbohydrates * Polysaccharides composed of many (more than 10) monosaccharide units. ,[object Object],[object Object],[object Object]

Important Carbohydrates * Polysaccharides composed of many (more than 10) monosaccharide units. ,[object Object],[object Object],[object Object],[object Object]

Important Carbohydrates * Polysaccharides composed of many (more than 10) monosaccharide units. ,[object Object],[object Object]

Reducing sugars ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

QUALITATIVE TESTS FOR CARBOHYDRATES

Exp. 1 Molisch Test ,[object Object],[object Object]

Exp. 1 Molisch Test ,[object Object],[object Object],[object Object]

Exp. 1 Molisch Test ,[object Object],[object Object],[object Object],[object Object],- ve + ve

Exp. 2 Fehling's Test ,[object Object],[object Object],[object Object],[object Object]

Exp. 2 Fehling's Test ,[object Object]

Exp. 2 Fehling's Test ,[object Object],[object Object]

Exp. 2 Fehling's Test ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Exp. 2 Fehling's Test ,[object Object],[object Object],[object Object],[object Object],[object Object]

Exp. 3 Benedict's Test ,[object Object],[object Object],[object Object],[object Object]

Exp. 3 Benedict's Test ,[object Object],[object Object],[object Object],[object Object],[object Object]

Exp. 4 Barfoid Test ,[object Object],[object Object],[object Object]

Exp. 4 Barfoid Test ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Exp. 5 Seliwanoff Test ,[object Object],[object Object],[object Object]

Exp. 5 Seliwanoff Test ,[object Object],[object Object],[object Object],[object Object],[object Object],+ ve - ve

Exp. 6 Hydrolysis Test ,[object Object]

Exp. 6 Hydrolysis Test ,[object Object],[object Object],[object Object],[object Object]

Exp. 7 Iodine Test (Test for Polysaccharides) ,[object Object],[object Object],[object Object],[object Object],[object Object]

Exp. 8 The preparation of osazone ,[object Object]

Exp. 8 The preparation of osazone ,[object Object],[object Object]

Exp. 8 The preparation of osazone ,[object Object],[object Object],[object Object],[object Object]

Exp. 8 The preparation of osazone ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Exp. 8 The preparation of osazone ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Samar A. Damiati

Carbohydrates

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Carbohydrates