- WELCOME TO CARBOHYDRATES PART 3.
HERE, WE'LL LOOK AT DISACCHARIDES.
WE'LL LOOK AT HOW TWO MONOSACCHARIDES JOIN TOGETHER
THROUGH A GLYCOSIDIC BOND
TO MAKE LARGER AND LARGER CARBOHYDRATES.
LET'S GET STARTED.
SO THE FIRST THING TO RECOGNIZE IS GLYCO.
WHEN YOU SEE THE PREFIX GLYCO,
YOU WANT TO BE THINKING ABOUT SUGARS.
AND GLYCOSIDIC BONDS ARE HOLLOW SUGARS CONNECT TO EACH OTHER
AND OTHER MOLECULES, PROTEINS, LIPIDS, THAT KINDS OF THINGS.
ALL RIGHT?
SO THESE GLYCOSIDIC BONDS,
THEY LINK THE MONOSACCHARIDES INTO DISACCHARIDES,
OLIGOSACCHARIDES AND POLYSACCHARIDES.
AND THEY ALSO LINK SACCHARIDES TO OTHER MOLECULES
AND IT'S ALL THROUGH THIS HYDROXYL GROUP, RIGHT?
THE OH GROUP, ALCOHOLS.
THE GLYCOSIDIC BONDS,
THEY ALWAYS FORM WITH THE ANOMERIC CARBON
OF THE SUGAR ON THE LEFT, ALL RIGHT?
AND THEN THE HYDROXYL GROUP OF ANOTHER SUGAR
OR BIOLOGICAL MOLECULE.
SO THIS IS WHERE R GROUP GETS VERY FANCY.
SO THE WAY WE ARE GOING TO CLASSIFY THESE BONDS
IS BY LOOKING AT THE CONFIGURATION
OF THE ANOMERIC CARBON AND THE LOCATION OF THAT HYDROXYL GROUP.
SO WHEN WE'RE DESCRIBING A GLYCOSIDIC BOND,
IT'LL ALWAYS START WITH ALPHA OR BETA, RIGHT,
BECAUSE THAT HAS TO DO WITH THE ANOMERIC CARBON AND THE LOCATION
OF THE ANOMERIC CARBON.
SO THE FIRST PART OF THE GLYCOSIDIC BOND HAS TO DO
WITH THE SUGAR--THE SUGAR ON THE LEFT.
AND THEN THAT SUGAR WILL BE BONDED, RIGHT,
TO AN ALCOHOL GROUP ON THE RIGHT WHICH COULD BE ANOTHER SUGAR
OR ANY BIOLOGICAL MOLECULE WITH A SUGAR. SO WE HAVE A NUMBER.
SO THAT'LL BE FOR THE POSITION OF THE OH GROUP,
THE ALCOHOL GROUP FOR THE MOLECULE ON THE RIGHT, RIGHT?
AND SO I'M USING A LITTLE BIT OF VAGUE TERMS HERE.
SO, RIGHT NOW, WE'RE GOING TO FOCUS ON THE OTHER MOLECULE
BEING ANOTHER SUGAR MOLECULE.
BUT REMEMBER THAT SUGARS CAN LINK TO OTHER--
ANY OTHER MOLECULE THAT HAS AN OH GROUP.
SO LET'S PRACTICE CLASSIFYING THIS GLYCOSIDIC BONDS.
SO LEAVE THAT RIGHT THERE.
SO THE FIRST THING, RIGHT, IS THE KEY.
SO FOR THE SUGAR ON THE LEFT,
WE HAVE TO FIND THE ANOMERIC CARBON.
AND IT'S EASY TO SPOT BECAUSE IT'S BONDED TO TWO OXYGENS.
ALL RIGHTY, SO WE LOOK AT THIS FIRST SUGAR AND WE LOOK--
AND WE SEE THAT THE ANOMERIC CARBON
IS THE BEGINNING OF THE CARBON CHAIN.
SO THIS IS AN ALDOSE AND THERE'S OUR SIX CARBONS.
AND WE LOOK HERE AND WHAT DO WE NOTICE?
WE NOTICE THAT THE OH GROUP IS POINTING DOWN
AND WE KNOW THAT DOWN MEANS ALPHA.
SO FOR THIS--FOR THE LEFT PART OF THE GLYCOSIDIC BOND,
WE WOULD SAY IT'S ALPHA-1, WE'LL PUT SOME PARENTHESIS THERE.
OKAY. NOW, RIGHT, SO THIS IS THE GLYCOSIDIC BOND RIGHT HERE,
IT'S THE BOND THAT'S LINKING,
RIGHT, THE SUGAR ON THE LEFT TO THE ALCOHOL GROUP ON THE RIGHT.
SO REALLY, ON THE RIGHT, THIS IS JUST A VERY FANCY ALCOHOL,
RIGHT?
SO THERE--HERE IS THE O OF THE ALCOHOL.
SO JUST--WE JUST HAVE A VERY FANCY R GROUP.
HERE'S THE GLYCOSIDIC BOND RIGHT THERE.
OKAY. SO NOW, WE WANT TO LOOK AT OUR MOLECULE TO THE RIGHT,
WE FIND THE ANOMERIC CARBON, IN THIS CASE,
ANOTHER ALDOSE, ONE, TWO, THREE, FOUR, FIVE, SIX.
SO WE SEE THAT THE GLYCOSIDIC BOND IS FORMING
BETWEEN THE ANOMERIC CARBON,
OF COURSE, IT HAS TO BE WHICH IS IN THE ONE POSITION
OF THE CARBON ON THE LEFT
AND IT'S JOINING TO THE ALCOHOL GROUP ON THE FOURTH CARBON
OF THE MOLECULE ON THE RIGHT.
SO THAT ALCOHOL IS COMING OFF OF CARBON FOUR.
SO THERE IS OUR FIRST
CLASSIFICATION OF A GLYCOSIDIC BOND.
LET'S TRY THIS AGAIN.
ALL RIGHT.
SO REMEMBER THE ANOMERIC CARBON IS THE KEY BONDED
TO TWO OXYGENS.
ONCE AGAIN, WE HAVE AN ALDOSE,
ONE, TWO, THREE, FOUR, FIVE, SIX.
SO--BUT THIS TIME, NOTICE THAT THE OH GROUP IS POINTING UP,
SO THAT'S GOING TO BE A BETA, STILL COMING OFF OF CARBON ONE.
NOW, WE GO TO OUR SECOND SUGAR.
FIND THE ANOMERIC CARBON, ONE, TWO, THREE, FOUR, FIVE, SIX.
IT'S ALSO COMING OFF OF THE ALCOHOL ON CARBON FOUR.
SO, WE CAN LOOK AT THAT THESE TWO FIRST GLYCOSIDIC LINKAGES
AND WE CAN SEE THAT WITH THE ALPHA, WE NOTICED, RIGHT,
ALPHA GOES DOWN VERSUS THE SHAPE HERE, BETA GOES UP.
ALL RIGHTY, AND NOW WE'LL LOOK AT ONE LAST EXAMPLE,
SUCROSE, RIGHT?
SO AMONG THE DISACCHARIDES,
YOU WANT TO MEMORIZE MALTOSE, LACTOSE, AND SUCROSE.
SO LET'S LOOK HERE AT THIS GLYCOSIDIC BOND
FOR THE LAST ONE.
AND WE GO TO THE FIRST MOLECULE
AND WE LOOK FOR THE CARBON BONDED TO TWO OXYGENS.
IT'S AT THE END OF THE CARBON CHAIN AGAIN,
SO THAT MAKES IT EASY.
AND WE SEE THE OH GROUP IS POINT--THIS ALCOHOL--
THIS O IS POINTING DOWN.
SO THAT'S GOING TO BE AN ALPHA.
AND IT'S COMING OFF OF CARBON ONE.
NOW, THIS NEXT MOLECULE, RIGHT, IT WAS A KETOSE.
NOTICE THE CARBON CHAIN.
SO THERE'S--THE FIRST CARBON IS A FLAGPOLE.
CARBON TWO, THREE, FOUR, FIVE, SIX.
SO THE LINKAGE HERE IS AN ALPHA 1, 2 OF 2.
NOW NOTICE THAT THIS IS ALSO AN ANOMERIC CARBON.
SO THIS TYPE OF GLYCOSIDIC LINKAGE CAN BE DESCRIBED ALSO
BECAUSE IT'S OCCURRING BETWEEN TWO ANOMERIC CARBONS,
WE CAN CALL IT ALPHA 1 COMMA, RIGHT?
THEN FOR THIS ANOMERIC CARBON, THE OH IS GOING UP, BETA 2,
ALL RIGHT?
SO THAT'S ANOTHER ALTERNATIVE FOR HOW TO DESCRIBE IT.
I THINK--I DON'T KNOW WHY.
MY DASHES OR COMMAS, I'M NOT FEELING CONFIDENT WITH,
BUT YOU GET THE IDEA.
ALL RIGHT, SO NOW TO FINISH THIS UP,
LET'S GO BACK AND LOOK AT OUR--
WELL, I THINK THAT'S ENOUGH FOR THIS PAGE, ALL RIGHT?
SO THE MAIN THING TO KEEP IN MIND IS FOR THE CARBON
ON THE LEFT OR JUST READING TOP TO BOTTOM,
SO WE'LL TREAT THESE JUST LIKE WE WOULD READ ENGLISH, RIGHT?
SO THEN THE COMPOUND YOU WOULD ENCOUNTER FIRST,
FOCUS ON THE ANOMERIC CARBON,
AND LOOK AT THE ORIENTATION OF THE OXYGEN FOR ALPHA OR BETA
AND THEN WE SIMPLY USE THE LOCATOR NUMBER FOR THE ALCOHOL
THAT'S CREATING THE LINK TO THE ANOMERIC CARBON.
SO THERE IS A INTRODUCTION TO THE GLYCOSEDIC BONDS.
AND NOW, WE'LL LOOK AT SOME CONSEQUENCES
OF GLYCOSIDIC BONDS.
SO INTRODUCE THE IDEA OF REDUCING SUGARS.
AND THIS IS SOMETHING THAT WE WILL BE SEEING IN LAB.
IT'S A REALLY IMPORTANT CONCEPT.
SO LET'S THINK ABOUT WHAT WE KNOW ABOUT MONOSACCHARIDES,
RIGHT?
SO FOR MONOSACCHARIDES,
WE KNOW THAT THEY'RE IN A DYNAMIC EQUILIBRIUM,
GOING FROM THE OPEN CHAIN, RIGHT, TO THE CLOSED RING,
RIGHT?
BUT THAT--THIS IS AN EQUILIBRIUM, RIGHT?
SO IT'S--SO THE--IT'S CONSTANTLY OPENING AND CLOSING.
AND THE THING THAT'S IMPORTANT ABOUT THIS IS THAT WHEN WE'RE
IN THE OPEN RING, THIS ALDEHYDE CAN BE OXIDIZED, RIGHT?
SO--AND WE'LL DO--ALDEHYDE GETS OXIDIZED TOO, RIGHT,
TO CARBOXYLIC ACIDS.
OKAY. SO WHAT--ONLY IN THE OPEN CHAIN.
WHEN IT'S IN THE CLOSED RING, RIGHT,
THE CLOSED RING CANNOT BE OXIDIZED.
BUT BECAUSE THE SUGAR IS GOING BACK AND FORTH IN EQUILIBRIUM,
THIS SUGAR HAS THE ABILITY TO BECOME OXIDIZED.
SO NOW WE NEED TO HAVE SOME FRESH EYES
FOR LOOKING AT OUR DISACCHARIDES.
SO WHEN WE LOOK AT LIKE MALTOSE,
WE'LL FIND THE TWO ANOMERIC CARBONS.
NOW, WHEN THE ANOMERIC CARBON IS--FORMS TWO ETHER GROUPS,
THEN THIS RING IS CLOSED AND IT'S LOCK CLOSED.
SO THIS PART OF THE SUGAR MOLECULE IS NOW PERMANENTLY
LOCKED IN THE RINGED POSITION.
SO THIS CARBON CANNOT BE OXIDIZED.
HOWEVER, WHEN OUR ANOMERIC CARBON HAS ONE ETHER GROUP
AND ONE ALCOHOL GROUP, THEN THAT'S THIS--
THAT'S THIS SITUATION RIGHT HERE, RIGHT?
SO THIS PART OF THE DISACCHARIDE CAN STILL UNDERGO
THE DYNAMIC EQUILIBRIUM, RIGHT?
SO IT CAN OPEN AND CLOSE, CAN OPEN AND CLOSE.
SO IF IT CAN OPEN AND CLOSE THEN IT CAN BE OXIDIZED.
SO NOW WE HAVE SOME NEW INFORMATION WHEN WE'RE LOOKING
AT DISACCHARIDES AND LARGER CARBOHYDRATES.
SO NOW LET'S THAT AWARENESS AND LOOK AT THE OTHER DISACCHARIDES
THAT YOU WANT TO BE FAMILIAR WITH.
HERE'S OUR ANOMERIC CARBONS.
WHEN WE SEE TWO ETHER GROUPS,
WE RECOGNIZE THAT IT CAN'T BE OPENED,
SO IT CANNOT BE OXIDIZED.
HOWEVER, THE ANOMERIC CARBON HERE, ETHER AND ALCOHOL,
SO IT CAN BE OXIDIZED.
AND THEN WE LOOK AT OUR LAST EXAMPLE HERE.
NOTICE WITH SUCROSE,
THEN WHEN WE LOOK AT THE TWO ANOMERIC CARBONS,
ETHER, ETHER, ETHER.
SO NOTICE WITH SUCROSE THAT NEITHER OF THE ANOMERIC CARBONS
CAN WE OPEN TO THE OPEN CHAIN. ALL RIGHT?
SO, NOW WE HAVE SOME LANGUAGE TO GO WITH THAT.
SO WHEN THE RING CAN OPEN AND THE SUGARS CAN BE OXIDIZED,
THE SUGARS ARE DESCRIBED AS REDUCING SUGARS.
IT'S THE SAME WAY WE WOULD USE THE TERM REDUCING AGENT.
SO WE LOOK HERE.
SO FOR EXAMPLE, THIS IS A REACTION
WE'VE BEEN DOING IN LAB,
SO HERE IN THE OPEN CHAIN FORM THE ALCOHOL OR THE ALDEHYDE
CAN BE OXIDIZED TO THE CARBOXYLIC ACID.
THERE'S OUR OXIDIZATION.
AND THEN WE HAVE THE COPPER.
YOU CAN GO FROM COPPER + 2, 2 COPPER + 1.
AND SO THAT WOULD BE A GAIN OF ELECTRONS WHICH IS REDUCTION.
AND SO THEN IF WE TALK ABOUT THIS, RIGHT,
SO THE ALDEHYDE IS OXIDIZED TO THE CARBOXYLIC ACID,
AND SO THE COMPOUND THAT IS OXIDIZED
REMEMBER IS CALLED THE REDUCING AGENT
AND SO THEN THAT LANGUAGE HAS MORPHED INTO CALLING IT
A REDUCING SUGAR.
SO NOW IF WE TAKE THIS KNOWLEDGE
AND APPLY IT TO THE DISACCHARIDES ABOVE,
WE WOULD SAY THAT MALTOSE
AND LACTOSE ARE REDUCING SUGARS BECAUSE ONE OF THEIR RINGS
CAN OPEN TO BECOME OXIDIZED.
SO WE WOULD PUT MALTOSE AND LACTOSE.
NOTICE THAT SUCROSE IS NOT A REDUCING SUGAR
BECAUSE BOTH RINGS ARE LOCKED AND WE KNOW THAT
BECAUSE THERE ARE TWO ETHER GROUPS.
OKAY, SO NOW LET'S PRACTICE A LITTLE BIT MORE
ABOUT BRINGING TOGETHER MONOSACCHARIDES
TO FORM DISACCHARIDES.
SO WE HAVE ONE LAST PRACTICE PROBLEM HERE TO TIE TOGETHER
ALL THE LOOSE ENDS.
ALL RIGHTY, SO FIRST OFF, HERE'S ARE TWO MONOSACCHARIDES.
LET'S SEE HOW WELL WE'RE DOING.
LET'S TOUCH BASE AND SEE HOW WE'RE DOING ON MEMORIZING.
SO IF I LOOK AT THIS FIRST ONE.
THERE IS OUR CARBON FIVE AND IF WE GO TO NAME THIS--OKAY.
SO IT'S DEFINITELY A D-SUGAR AND THEN RIGHT, LEFT, RIGHT.
OH, I CAN RECOGNIZE THIS RIGHT NOW AS D-GLUCOSE.
AND THEN I SEE THIS IS ALSO A D-SUGAR.
AND THEN I GO LEFT, LEFT, RIGHT.
OH, SO LOOK IT'S EXACTLY LIKE GLUCOSE EXCEPT FOR CARBON FOUR.
SO, NOW I RECOGNIZE THAT AS D-GALACTOSE.
ALL RIGHT, SO WE'VE NAMED BOTH OF THEM MONOSACCHARIDES.
NOW LET'S DRAW EACH MONOSACCHARIDE IN ITS BETA FORM
USING A HAWORTH PROJECTION.
ALL RIGHTY, SO THIS IS A GOOD CHANCE TO SEE HOW YOU'RE DOING
WITH YOUR MONOSACCHARIDE WORK.
SO I'M GOING TO MAKE A LITTLE MORE ROOM.
SLIDE THIS DOWN.
ALL RIGHT?
SO REMEMBER, THINK ABOUT TIPPING THEM TO THE SIDE
AND--UNTIL WE GET OUR SIX MEMBERED RING
AND WE CAN HELP TO NUMBER, ONE, TWO, THREE, FOUR, FIVE, SIX.
SO THERE'S CARBON ONE, TWO, THREE, FOUR, FIVE.
RIGHT, BRING IN OUR FLAGPOLE, CARBON SIX.
ALL RIGHTY, NOW WE NEED TO ORIENT THE HYDROXYL GROUPS,
RIGHT?
SO WHEN THEY'RE ON THE RIGHT,
THEY--OOPS. WHAT DID I DO WITH MY NUMBERING?
THERE'S A TWO AND A THREE.
THAT WILL WORK BETTER.
OKAY, SO ALL RIGHT.
SO FOR CARBON TWO, IF IT'S ON THE RIGHT, IT POINTS DOWN.
CARBON THREE, LEFT POINTS UP, RIGHT POINTS DOWN.
AND WE'VE BEEN ASKED TO WRITE THEM IN THE BETA FORM, RIGHT?
SO BUTTERFLIES FLY HIGH IN THE SKY.
SO WE'LL PUT OUR OH GROUP UP.
SO, NOW WE HAVE SUCCESSFULLY SHOWN BETA D-GLUCOSE.
NOW WE'LL WRITE OUT BETA D-GALACTOSE.
ALL RIGHTY, SO FOR ME IT ALWAYS HELPS TO NUMBER.
AND GO AHEAD AND PUT OUR OXYGEN IN FOR COMING OFF OF CARBON FIVE
SO WE MAKE OUR SIX MEMBERED RING.
WE'VE BEEN ASKED TO DO BETA, SO WE'LL POINT THAT UP.
THERE'S OUR ANOMERIC CARBON.
GOT TO REMEMBER THAT FLAGPOLE.
DON'T FORGET CARBON SIX.
OKAY, NOW WE BRING IN THE ALCOHOL GROUPS.
SO CARBON TWO IS--THE ALCOHOL IS ON THE RIGHT.
RIGHT POINTS DOWN, LEFT POINTS UP, AND THEN THERE WE GO.
SO WE NOTICE RIGHT THAT THE DIFFERENCE
BETWEEN GLUCOSE AND GALACTOSE IS AT CARBON FOUR.
ALL RIGHT, NOW WE'RE GOING TO BRING
THESE TWO MOLECULES TOGETHER TO FORM THE DISACCHARIDE.
SO IT'S THE ALCOHOL GROUP OF THE ANOMERIC CARBON ON THE LEFT
AND THE HYDROXYL--THE OXYGEN--
EXCUSE ME, THE HYDROGEN OF THE HYDROXYL GROUP ON THE RIGHT.
OKAY, SO WE'RE DOING-- BECAUSE WE'RE DOING BETA--OOPS.
LET ME SLIDE THAT DOWN.
ALL RIGHT, WE'RE GOING TO DO BETA ONE, FOUR,
SO WE'RE FOCUSING ON CARBON ONE AND CARBON FOUR,
SO ALMOST ENOUGH ROOM HERE.
OKAY. SO THE IMPORTANT THING THIS IS, RIGHT, REMEMBER--RIGHT?
REMEMBER THAT THE ANOMERIC CARBON
USED TO BE THE CARBONYL CARBON.
AND SO WHEN WE WERE STUDYING ALL OF THAT CARBONYL CHEMISTRY,
RIGHT, WITH THE CARBOXYLIC ACIDS,
THE CARBONYL CARBON ALWAYS LOST THE OH GROUP.
SO THE ANOMERIC CARBON IS STILL THE CARBONYL CARBON,
RIGHT, IN AN ALTERNATED FORM.
SO WHEN YOU'RE TRYING TO DECIDE, IT CAN BE VERY CONFUSING.
WE HAVE THE OH AND THE OH.
HOW DO I KNOW WHO'S WHO, RIGHT?
SO THINK ABOUT WHAT YOU KNOW ABOUT YOUR CARBONYL CHEMISTRY.
PUT--THE OH THAT'S COMING OFF OF THE ANOMERIC CARBON IS LOST.
SO NOW LET'S REWRITE THESE MOLECULES SHOWING THEM
AS A DISACCHARIDE.
OKAY, SO WE BRING IN OUR GLUCOSE, RIGHT?
AND THERE IS OUR ANOMERIC CARBON BUT IT IS POINTING UP.
SO IT'S A--THIS WILL--WE'LL DO THE--THIS IS THE GLYCOSIDIC BOND
RIGHT HERE AND NOW THAT WILL FORM TO CARBON--
THERE IS THE OXYGEN COMING OFF OF CARBON FOUR.
OKAY, WE'LL PROBABLY DON'T WORRY ABOUT THOSE
BUT WE'LL DO IT ANYWAY.
OKAY, SO THIS IS THE MAIN POINT,
RIGHT, THAT WE'RE GOING FROM CARBON ONE,
BETA IS UP TO CARBON FOUR, RIGHT?
SO THERE'S OUR BETA ONE, FOUR BOND THAT'S FORMING.
ALL RIGHT, SO THAT'S THE IMPORTANT PART.
THAT'S WHERE THE CHEMICAL CHANGE IS TAKING PLACE.
THE LOSS OF WATER, SO THE OTHER THING WE CAN SAY, RIGHT,
AND THEN PLUS WATER.
SO WE CAN THINK OF THIS, RIGHT, AS A SYNTHETIC DEHYDRATION.
WE'RE LINKING TWO SMALL MOLECULES INTO A BIG MOLECULE
AND WE'RE SPITTING OUT WATER, RIGHT?
SO THAT'S THE KEY PIECE OF INFORMATION
THAT WE'RE LEARNING IN THIS CHAPTER.
NOW THE REST IS JUST KEEPING TRACK OF ALL OF THE ADAMS.
LET'S FOCUS ON THE CARBON SKELETON FIRST
AND GET OUR FLAGPOLES IN THERE.
ALL RIGHT, SO, NOW WE'VE TAKEN CARE OF ALL SIX CARBONS.
SO WE'VE--COUNTING FOR ALL-- OOPS, THREE, FOUR.
WE'VE BEEN COUNTING FOR ALL SIX CARBONS.
NOW WE CAN GO IN AND FILL IN THE REST OF THE INFORMATION, RIGHT?
NOTHING-- THERE WAS NO CHEMICAL REACTION
AT CARBON TWO OR CARBON THREE OR EVEN CARBON FOUR
OF THE GLUCOSE MOLECULE.
SO NOTHING CHANGED THERE.
FOR THE GALACTOSE NOW WE CAN--
WE'LL JUST KEEP THIS THE SAME AND THEN WE KEEP--
NOTHING HAPPENED AT CARBON TWO OR CARBON THREE.
AT CARBON FOUR, THIS WAS THE ALCOHOL GROUP
THAT CREATED THE GLYCOSIDIC BOND.
SO REALLY, YOU CAN JUST THINK OF THIS MOLECULE HERE
AS A VERY FANCY ALCOHOL, RIGHT?
SO THIS IS THE R-GROUP OF THE ALCOHOL.
ALL RIGHTY, OKAY.
SO WE'VE DONE THE--THE THIRD PART OF THIS QUESTION IS WE'VE
DRAWN THE STRUCTURE OF THE DISACCHARIDE.
AND THEN THERE'S ONE LAST QUESTION,
WOULD THIS DISACCHARIDE BE A REDUCING SUGAR?
WELL, WHEN WE LOOK AT THE ANOMERIC CARBON ON THE LEFT,
IT'S LOCKED.
HOWEVER, WHEN WE LOOK AT THE ANOMERIC CARBON ON THE RIGHT,
WE CAN SEE THAT IT CAN OPEN.
AND ANYTIME IT CAN OPEN, IT CAN BE OXIDIZED.
SO THIS SUGAR WOULD BE A REDUCING SUGAR.
ALL RIGHTY. OKAY.
SO THAT WRAPS UP OUR TUTORIAL ON DISACCHARIDES
AND THE REALLY IMPORTANT CONCEPT OF GLYCOSIDIC BOND.
PLEASE TAKE SOME TIME NOW TO WORK WITH THESE CONCEPTS
IN YOUR HOMEWORK TO REINFORCE YOUR UNDERSTANDING.