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    2.1. Remember MonoGlucide

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    Madalina Danila
    The document discusses monosaccharides (simple sugars), including their chemical structures and properties. It specifically focuses on glucose, fructose, and galactose, providing their molecular formulas and perspectives. Glucose is identified as the monosaccharide used in classic identification/quantification reactions for analyzing sugars. The key chemical properties and industrial food applications of glucose are also summarized, such as its roles in alcoholic fermentation, lactic acid fermentation, butyric acid fermentation, and acetic acid fermentation.

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    2.1. Remember MonoGlucide

    Uploaded by

    Madalina Danila
    207 views6 pages
    The document discusses monosaccharides (simple sugars), including their chemical structures and properties. It specifically focuses on glucose, fructose, and galactose, providing their molecular formulas and perspectives. Glucose is identified as the monosaccharide used in classic identification/quantification reactions for analyzing sugars. The key chemical properties and industrial food applications of glucose are also summarized, such as its roles in alcoholic fermentation, lactic acid fermentation, butyric acid fermentation, and acetic acid fermentation.

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    2.1. Remember MonoGlucide (1)

    Original Title

    2.1. Remember MonoGlucide (1)

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    The document discusses monosaccharides (simple sugars), including their chemical structures and properties. It specifically focuses on glucose, fructose, and galactose, providing their molecular formulas and perspectives. Glucose is identified as the monosaccharide used in classic identification/quantification reactions for analyzing sugars. The key chemical properties and industrial food applications of glucose are also summarized, such as its roles in alcoholic fermentation, lactic acid fermentation, butyric acid fermentation, and acetic acid fermentation.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    207 views6 pages

    2.1. Remember MonoGlucide

    Uploaded by

    Madalina Danila
    The document discusses monosaccharides (simple sugars), including their chemical structures and properties. It specifically focuses on glucose, fructose, and galactose, providing their molecular formulas and perspectives. Glucose is identified as the monosaccharide used in classic identification/quantification reactions for analyzing sugars. The key chemical properties and industrial food applications of glucose are also summarized, such as its roles in alcoholic fermentation, lactic acid fermentation, butyric acid fermentation, and acetic acid fermentation.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 6

    MONOGLUCIDE

    Dpdv chimic

    H-C=O CH 2 - OH
    (CH - OH)n C=O
    CH 2 - OH (CH - OH)n
    CH 2 - OH
    Aldoza Cetoza
    HO H H OH HO H
    CH O H OH
    1C 1C 1 C C
    1
    H -C -O H
    H -C -O H H - C -O H H -C - O H H -C -O H
    O O O O
    C1-C5 C1-C4
    H O -C -H H O -C -H
    H O -C - H H O -C - H H O - C -H
    H -C -O H H -C
    H -C -O H H -C -O H H -C
    H -C -O H H -C -O H
    H -C H -C H - C -O H
    C H 2O H C H 2O H
    C H 2O H C H 2O H C H 2O H
    beta D glucopiranoza alfa D glucopiranoza GLUCOZA beta D glucofuranoza alfa D glucofuranoza
    Formule de proiectie Formule de proiectie

    C H 2O H C H 2O H
    C H 2O H C H 2O H
    H -C -O H O H -C -O H O
    H O OH H O H OH H
    H
    H OH H OH H
    OH H OH H
    H OH OH H OH
    OH H H
    OH H OH
    H H
    OH H OH
    beta D glucopiranoza alfa D glucopiranoza beta D glucofuranoza alfa D glucofuranoza
    Formule de perspectiva Formule de perspectiva
    CHO 1CHO CHO
    2 2
    HO-C-H H-C-OH H-C-OH
    3
    HO-C-H HO-C-H HO-C-H
    4 4
    H-C-OH H-C-OH HO-C-H
    5
    H-C-OH H-C-OH H-C-OH
    6
    CH2 OH CH2 OH CH2 OH

    MANOZA GLUCOZA GALACTOZA


    CH2OH CH2OH
    CH2OH CH2OH CH2OH
    2 C OH
    2
    HO-C 2 2 C OH
    HO-C
    2C=O
    HO-C-H HO-C-H
    O O C2-C6 HO-C-H HO-C-H
    C2-C5
    O O
    HO-C-H
    HO-C-H HO-C-H
    HO-C-H HO-C-H
    H-C-OH 5
    H-C-OH H-C-OH H-C 5
    H-C
    6 H-C-OH
    H-C 6 H-C
    CH2OH CH2OH
    CH2OH
    H H
    beta D fructopiranoza alfa D fructopiranoza beta D fructofuranoza alfa D fructofuranoza
    FRUCTOZA
    Reprezentare Tollens Reprezentare Tollens
    Reprezentare Fisher

    H CH2OH CH2OH
    H
    O OH O
    H O OH H O CH2OH CH2OH
    H
    H OH OH OH OH
    OH H OH H
    OH CH2OH
    OH CH2OH OH H OH
    OH H
    H OH H
    H H H H
    beta D fructopiranoza alfa D fructopiranoza beta D fructopiranoza alfa D fructofuranoza
    Reprezentare Haworth Reprezentare Haworth
    Reactia de oxidare la C1
    este reactia de identificare/dozare clasica de baza ptr analiza glucozei din orice substrat

    COOH R. Tollens CHO R. Fehling COOH


    I t 0C I t0C I
    2Ag + (CHOH)4 2Ag(NH3)2OH + (CHOH)4 +2Cu(OH)2 (CHOH)4 +Cu2O
    -2HOH I
    I -HOH I
    CH2OH -4NH3 CH2OH CH2OH
    acid gluconic glucoza acid gluconic
    Proprietati chimice ale glucozei cu aplicatii in industria alimentara

    2 CO2 +2 C2H5OH + 24 Kcal -fermentatia alcoolica


    i
    Acool etilic (anaeroba)

    C6 H12O6 2 CH3-CH(OH)-COOH + 56 Kcal -fermentatia lactica


    Acid lactic (anaeroba)
    Hexoza

    CH3-(CH2)2-COOH + 2 CO2 +2 H2 -fermentatia butirica


    (anaeroba)
    Acid butiric

    2 C2H5OH oxid. 2CH -COOH -fermentatia acetica


    3
    - H2O (aeroba)
    Etanol Acid Acetic

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