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प्रश्न
What is monosaccharide?
उत्तर
Monosaccharides are carbohydrates which do not hydrolyse further into smaller units of polyhydroxy aldehydes or ketones.
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संबंधित प्रश्न
Give scientific reasons:
Hydrolysis of sucrose is called inversion.
Give two evidences for presence of formyl group in glucose.
Glucose on oxidation with dilute nitric acid gives _______________
Write the name of the polysaccharide used for the commercial preparation of glucose.
Draw the Haworth projection structure of the following.
α-D-(–)-Fructofuranose
Write a commercial method for preparation of glucose.
Which of the following type of carbohydrates cannot be hydrolyzed?
From the following identify an example of disaccharides.
Formation of lactose by conden ation results in the release of how many molecules of water?
Which carbon atoms of α- D glucopyranose and β-D-fructofuranose respectively are linked together to form glycosidic linkage in sucrose?
One mole of a carbohydrate on hydrolysis gives one mole of glucose and one mole of galactose. Identify the carbohydrate.
Which one of the following is a carbohydrate but does NOT follow the general formula of carbohydrate?
Which one of the following carbohydrates is insoluble in water?
Glucose and gluconic acid treated with dilute nitric acid forms saccharic acid. What does this indicate?
Identify the number of secondary carbon atoms in glucose.
Which of the following statement is NOT true about saccharic acid?
On hydrolysis sucrose gives ____________.
Which among the following sugars does not reduce Tollen's reagent?
What is the molecular formula of glyceraldehyde?
When one mole of lactose is hydrolysed, the hydrolysate contains ____________.
The number of sp2 and sp3 hybridised carbon in fructose are respectively ____________.
Write the structure of α-D (+) glucopyranose.
Identify the monosaccharide containing only one asymmetric carbon atom in its molecule.
Starch and cellulose are compounds made up of many units of ______.
The glycosidic linkage present in maltose is ______.
Describe the action of the following reagent on glucose:
dil. Nitric acid.
Why carbohydrates are generally optically active.
