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HCL Question

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HCL Question

Postby ScienceRob » Fri Feb 05, 2010 6:05 am

The question on my study guide for my 200 level class says: What will HCL do to a monomer of glucose in a disaccaride?

My personal understanding (my labs and books don't say it outright) is that adding Hydrochloric Acid to a polysaccaride will create a hydrolysis reaction separating the polymers into monosaccarides. Is this correct?
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Postby JackBean » Fri Feb 05, 2010 7:13 am

basically, esters are sensitive to acids
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.
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Postby ScienceRob » Sat Feb 06, 2010 9:35 pm

I appreciate the reply but this doesn't really tell me if my reasoning is correct. Its interesting to know that esters are sensitive to acids (I had to wikipedia Ester to fully understand what you meant) but that doesn't tell me if I am correct in my assumption or not. I appreciate any reply.
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Postby jwalin » Sun Feb 07, 2010 3:29 am

you are correct
polysaccharides form monosaccharides (mostly) and a little of disaacharides. depending on other conditions like temperature
higher the temperature more is the monomer formed
it isn't what you do that matters but it is how you do it
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Postby jwalin » Sun Feb 07, 2010 3:30 am

and another thing it's HCl and not HCL
it isn't what you do that matters but it is how you do it
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Postby mith » Sun Feb 07, 2010 7:20 am

Living one day at a time;
Enjoying one moment at a time;
Accepting hardships as the pathway to peace;
~Niebuhr
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Re:

Postby JackBean » Sun Feb 07, 2010 9:00 am

jwalin wrote:you are correct
polysaccharides form monosaccharides (mostly) and a little of disaacharides. depending on other conditions like temperature
higher the temperature more is the monomer formed


where are there disaccharides?
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.
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Postby jwalin » Sun Feb 07, 2010 4:12 pm

i recall my teacher at one point of time had mentioned that at low temperatures and at low concentrations of HCl also dives dissacharides from poly saccharides.
it isn't what you do that matters but it is how you do it
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Postby JackBean » Sun Feb 07, 2010 4:20 pm

yes, that is true, but you said, that polysaccharides are composed from mono- and sometimes from disaccharides, so I ask how that?
http://www.biolib.cz/en/main/

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Postby Darwin420 » Sun Feb 07, 2010 6:38 pm

...lol
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Re:

Postby jwalin » Mon Feb 08, 2010 3:36 am

JackBean wrote:yes, that is true, but you said, that polysaccharides are composed from mono- and sometimes from disaccharides, so I ask how that?


did i say that

jwalin wrote:polysaccharides form monosaccharides (mostly) and a little of disaacharides. depending on other conditions like temperature
higher the temperature more is the monomer formed


i talked about that polysaccharides :idea: form :!:

and not

polysacharidfes are formed from
it isn't what you do that matters but it is how you do it
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Postby JackBean » Mon Feb 08, 2010 7:53 am

I see now :)

anyway, the question was originally about disaccharide, so even the conclusion about polysaccharides was unneeded :)
http://www.biolib.cz/en/main/

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