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- https://chem.libretexts.org/Courses/Westfield_State_University/Chem0103_Chemistry_of_the_Life_Sciences_(Theis)/02%3A_Organic_Chemistry/2.05%3A_Extras/2.5.03%3A_Carbohydrates_(GenChem_Prime)/2.5.3.03%3A_PolysaccharidesAs the name suggests, polysaccharides are substances built up by the condensation of a very large number of monosaccharide units. Cellulose, for example, is a polymer of β-glucose, containing upwards ...As the name suggests, polysaccharides are substances built up by the condensation of a very large number of monosaccharide units. Cellulose, for example, is a polymer of β-glucose, containing upwards of 3000 glucose units in a chain. Starch is largely a polymer of α-glucose.
- https://chem.libretexts.org/Courses/Westfield_State_University/Chem0103_Chemistry_of_the_Life_Sciences_(Theis)/02%3A_Organic_Chemistry/2.05%3A_Extras/2.5.03%3A_Carbohydrates_(GenChem_Prime)/2.5.3.02%3A_DisaccharidesDisaccharides are made up by condensing two sugar units.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/15%3A_Water/15.05%3A_Dissolving_ProcessThis page explains the process of making coffee by extracting material from coffee beans using hot water. It details how substances like sugar and milk can enhance the drink through dissolution, where...This page explains the process of making coffee by extracting material from coffee beans using hot water. It details how substances like sugar and milk can enhance the drink through dissolution, where water's polar nature allows it to mix with and stabilize various compounds, such as salt and sugar, through solvation and hydration. The page highlights the interactions between water and both ionic and covalent substances, resulting in a homogeneous mixture.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/20%3A_Molecules_in_Living_Systems/20.03%3A_The_Building_Blocks_of_BiochemistryFortunately nearly all the substances found in living cells are polymeric—they are built up by different combinations of a limited number of relatively small molecules. For example, the basic structur...Fortunately nearly all the substances found in living cells are polymeric—they are built up by different combinations of a limited number of relatively small molecules. For example, the basic structures of all proteins in all organisms consist of covalently linked chains containing 100 or more amino acid residues. Only 20 different amino acids are commonly incorporated in proteins, but the number of ways of arranging 100 of these in a chain taking any of the amino acids at random for each place
- https://chem.libretexts.org/Courses/Westfield_State_University/Chem0103_Chemistry_of_the_Life_Sciences_(Theis)/02%3A_Organic_Chemistry/2.05%3A_Extras/2.5.03%3A_Carbohydrates_(GenChem_Prime)Carbohydrates are sugars and sugar derivatives whose formulas can be written in the general form: Cx(H2O)y. (The subscripts x and y are whole numbers.) Some typical carbohydrates are sucrose (ordinary...Carbohydrates are sugars and sugar derivatives whose formulas can be written in the general form: Cx(H2O)y. (The subscripts x and y are whole numbers.) Some typical carbohydrates are sucrose (ordinary cane sugar), C12H22O11; glucose (dextrose), C6H12O6; fructose (fruit sugar), C6H12O6; and ribose, C5H10O5.Since the atom ratio H/O is 2/1 in each formula, these compounds were originally thought to be hydrates of carbon, hence their general name.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/20%3A_Molecules_in_Living_Systems/20.10%3A_PolysaccharidesAs the name suggests, polysaccharides are substances built up by the condensation of a very large number of monosaccharide units. Cellulose, for example, is a polymer of β-glucose, containing upwards ...As the name suggests, polysaccharides are substances built up by the condensation of a very large number of monosaccharide units. Cellulose, for example, is a polymer of β-glucose, containing upwards of 3000 glucose units in a chain. Starch is largely a polymer of α-glucose.
- https://chem.libretexts.org/Courses/Westfield_State_University/Chem0103_Chemistry_of_the_Life_Sciences_(Theis)/02%3A_Organic_Chemistry/2.05%3A_Extras/2.5.03%3A_Carbohydrates_(GenChem_Prime)/2.5.3.01%3A_Simple_SugarsIn the β form the C—O bond on carbon atom 1 (shown in dark color) is parallel to the C—O bond on carbon atom 4, while in the α form these two bonds are at an angle of 180° – 109.5° = 70.5°. This geome...In the β form the C—O bond on carbon atom 1 (shown in dark color) is parallel to the C—O bond on carbon atom 4, while in the α form these two bonds are at an angle of 180° – 109.5° = 70.5°. This geometric difference may seem relatively trivial, but it turns out to be important when glucose molecules are used as building blocks to form larger entities.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/20%3A_Molecules_in_Living_Systems/20.09%3A_DisaccharidesDisaccharides are made up by condensing two sugar units.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/20%3A_Molecules_in_Living_Systems/20.07%3A_CarbohydratesCarbohydrates are sugars and sugar derivatives whose formulas can be written in the general form: Cx(H2O)y. (The subscripts x and y are whole numbers.) Some typical carbohydrates are sucrose (ordinary...Carbohydrates are sugars and sugar derivatives whose formulas can be written in the general form: Cx(H2O)y. (The subscripts x and y are whole numbers.) Some typical carbohydrates are sucrose (ordinary cane sugar), C12H22O11; glucose (dextrose), C6H12O6; fructose (fruit sugar), C6H12O6; and ribose, C5H10O5.Since the atom ratio H/O is 2/1 in each formula, these compounds were originally thought to be hydrates of carbon, hence their general name.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/16%3A_Solutions/16.02%3A_Rate_of_DissolvingThis page explains how sugar dissolves in iced tea, highlighting factors such as sugar amount, temperature, surface area, and agitation. Stirring enhances dissolution by increasing interactions betwee...This page explains how sugar dissolves in iced tea, highlighting factors such as sugar amount, temperature, surface area, and agitation. Stirring enhances dissolution by increasing interactions between solvent and solute, while smaller sugar particles dissolve more quickly due to a larger surface area. Higher temperatures improve dissolution rates by increasing the energy and collision frequency of solvent molecules.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/20%3A_Molecules_in_Living_Systems/20.08%3A_Simple_SugarsIn the β form the C—O bond on carbon atom 1 (shown in dark color) is parallel to the C—O bond on carbon atom 4, while in the α form these two bonds are at an angle of 180° – 109.5° = 70.5°. This geome...In the β form the C—O bond on carbon atom 1 (shown in dark color) is parallel to the C—O bond on carbon atom 4, while in the α form these two bonds are at an angle of 180° – 109.5° = 70.5°. This geometric difference may seem relatively trivial, but it turns out to be important when glucose molecules are used as building blocks to form larger entities.
