Isomers: same molecular formula but different structural formula
Carbohydrates:
- Monosaccharides - sweet, water soluble, reducing sugars (test-benedicts),
- Disaccharides - sweet, water soluble, all but sucrose are reducing sugars,
- Polysaccharides - long chains of repeating subunits (monosaccharides) joined by condensation reactions,
- Sucrose —> Glucose + Fructose
- Lactose —> Glucose + Galactose
- Maltose —> Glucose + Glucose
Triglycerides:
Fatty acid chains can be SATURATED (they contain no carbon-carbon double bonds) or UNSATURATED (they do contain carbon-carbon double bonds). The more unsaturated the fatty acid the lower the melting point. Fats are insoluble in water.
Formation of a Triglyceride:
No comments:
Post a Comment