324570
The charring of sugar when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to
1 Dehydration
2 Hydrolysis
3 Reduction
4 Oxidation
Explanation:
Charring of sugar, when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to dehydration. All water molecules are removed from the sugar. \(\mathrm{\mathrm{C}_{12} \mathrm{H}_{22} \mathrm{O}_{11}+}\) conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4} \rightarrow 12 \mathrm{C}+11 \mathrm{H}_{2} \mathrm{O}}\).
CHXII14:BIOMOLECULES
324571
Hydrolysis of sucrose with dilute aqueous sulphuric acid yields
On hydrolysis with dilute aqueous sulphuric acid, sucrose forms an equimolar mixture of D - (+) - glucose and D -(-)- fructose. \(\mathop {{{\text{C}}_{{\text{12}}}}{{\text{H}}_{{\text{22}}}}{{\text{O}}_{{\text{11}}}}}\limits_{{\text{ Sucrose }}} {\text{ + }}{{\text{H}}_{\text{2}}}{\text{O}}\xrightarrow{{{{\text{H}}_{\text{2}}}{\text{S}}{{\text{O}}_{\text{4}}}}}\) \(\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( + ) - glucose }}} {\text{ + }}\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( - ) - fructose }}} \)
AIIMS - 2018
CHXII14:BIOMOLECULES
324572
Hydrolysis of sucrose is called
1 inversion
2 esterification
3 hydration
4 saponification
Explanation:
On hydrolysis, sucrose gives an equimolar mixutre of D-(+)-glucose and D-(-)- fructose Here, the configuration of sucrose changes (gets inverted) after hydrolysis, thus its hydrolysis is called inversion.
CHXII14:BIOMOLECULES
324573
Invert sugar is mixture of
1 D-glucose + D-fructose
2 L-glucose \(+\mathrm{D}\)-fructose
3 L-glucose + D-glucose
4 L-glucose + L-glucose
Explanation:
Invert sugar is a mixture of D-glucose and D-fructose. Solution of sucrose is dextrorotatory. When sucrose is hydrolysed it forms equimolar quantity of D-glucose and D-fructose. The solution of formed products is found to be laevorotatory. This change in optical properties of sucrose is called inversion of cane sugar. The equimolar product formed, i.e D-glucose and D-fructose is called invert sugar.
CHXII14:BIOMOLECULES
324574
When sucrose is heated with conc. \(\mathrm{\mathrm{HNO}_{3}}\), the product formed is
324570
The charring of sugar when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to
1 Dehydration
2 Hydrolysis
3 Reduction
4 Oxidation
Explanation:
Charring of sugar, when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to dehydration. All water molecules are removed from the sugar. \(\mathrm{\mathrm{C}_{12} \mathrm{H}_{22} \mathrm{O}_{11}+}\) conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4} \rightarrow 12 \mathrm{C}+11 \mathrm{H}_{2} \mathrm{O}}\).
CHXII14:BIOMOLECULES
324571
Hydrolysis of sucrose with dilute aqueous sulphuric acid yields
On hydrolysis with dilute aqueous sulphuric acid, sucrose forms an equimolar mixture of D - (+) - glucose and D -(-)- fructose. \(\mathop {{{\text{C}}_{{\text{12}}}}{{\text{H}}_{{\text{22}}}}{{\text{O}}_{{\text{11}}}}}\limits_{{\text{ Sucrose }}} {\text{ + }}{{\text{H}}_{\text{2}}}{\text{O}}\xrightarrow{{{{\text{H}}_{\text{2}}}{\text{S}}{{\text{O}}_{\text{4}}}}}\) \(\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( + ) - glucose }}} {\text{ + }}\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( - ) - fructose }}} \)
AIIMS - 2018
CHXII14:BIOMOLECULES
324572
Hydrolysis of sucrose is called
1 inversion
2 esterification
3 hydration
4 saponification
Explanation:
On hydrolysis, sucrose gives an equimolar mixutre of D-(+)-glucose and D-(-)- fructose Here, the configuration of sucrose changes (gets inverted) after hydrolysis, thus its hydrolysis is called inversion.
CHXII14:BIOMOLECULES
324573
Invert sugar is mixture of
1 D-glucose + D-fructose
2 L-glucose \(+\mathrm{D}\)-fructose
3 L-glucose + D-glucose
4 L-glucose + L-glucose
Explanation:
Invert sugar is a mixture of D-glucose and D-fructose. Solution of sucrose is dextrorotatory. When sucrose is hydrolysed it forms equimolar quantity of D-glucose and D-fructose. The solution of formed products is found to be laevorotatory. This change in optical properties of sucrose is called inversion of cane sugar. The equimolar product formed, i.e D-glucose and D-fructose is called invert sugar.
CHXII14:BIOMOLECULES
324574
When sucrose is heated with conc. \(\mathrm{\mathrm{HNO}_{3}}\), the product formed is
324570
The charring of sugar when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to
1 Dehydration
2 Hydrolysis
3 Reduction
4 Oxidation
Explanation:
Charring of sugar, when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to dehydration. All water molecules are removed from the sugar. \(\mathrm{\mathrm{C}_{12} \mathrm{H}_{22} \mathrm{O}_{11}+}\) conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4} \rightarrow 12 \mathrm{C}+11 \mathrm{H}_{2} \mathrm{O}}\).
CHXII14:BIOMOLECULES
324571
Hydrolysis of sucrose with dilute aqueous sulphuric acid yields
On hydrolysis with dilute aqueous sulphuric acid, sucrose forms an equimolar mixture of D - (+) - glucose and D -(-)- fructose. \(\mathop {{{\text{C}}_{{\text{12}}}}{{\text{H}}_{{\text{22}}}}{{\text{O}}_{{\text{11}}}}}\limits_{{\text{ Sucrose }}} {\text{ + }}{{\text{H}}_{\text{2}}}{\text{O}}\xrightarrow{{{{\text{H}}_{\text{2}}}{\text{S}}{{\text{O}}_{\text{4}}}}}\) \(\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( + ) - glucose }}} {\text{ + }}\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( - ) - fructose }}} \)
AIIMS - 2018
CHXII14:BIOMOLECULES
324572
Hydrolysis of sucrose is called
1 inversion
2 esterification
3 hydration
4 saponification
Explanation:
On hydrolysis, sucrose gives an equimolar mixutre of D-(+)-glucose and D-(-)- fructose Here, the configuration of sucrose changes (gets inverted) after hydrolysis, thus its hydrolysis is called inversion.
CHXII14:BIOMOLECULES
324573
Invert sugar is mixture of
1 D-glucose + D-fructose
2 L-glucose \(+\mathrm{D}\)-fructose
3 L-glucose + D-glucose
4 L-glucose + L-glucose
Explanation:
Invert sugar is a mixture of D-glucose and D-fructose. Solution of sucrose is dextrorotatory. When sucrose is hydrolysed it forms equimolar quantity of D-glucose and D-fructose. The solution of formed products is found to be laevorotatory. This change in optical properties of sucrose is called inversion of cane sugar. The equimolar product formed, i.e D-glucose and D-fructose is called invert sugar.
CHXII14:BIOMOLECULES
324574
When sucrose is heated with conc. \(\mathrm{\mathrm{HNO}_{3}}\), the product formed is
NEET Test Series from KOTA - 10 Papers In MS WORD
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CHXII14:BIOMOLECULES
324570
The charring of sugar when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to
1 Dehydration
2 Hydrolysis
3 Reduction
4 Oxidation
Explanation:
Charring of sugar, when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to dehydration. All water molecules are removed from the sugar. \(\mathrm{\mathrm{C}_{12} \mathrm{H}_{22} \mathrm{O}_{11}+}\) conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4} \rightarrow 12 \mathrm{C}+11 \mathrm{H}_{2} \mathrm{O}}\).
CHXII14:BIOMOLECULES
324571
Hydrolysis of sucrose with dilute aqueous sulphuric acid yields
On hydrolysis with dilute aqueous sulphuric acid, sucrose forms an equimolar mixture of D - (+) - glucose and D -(-)- fructose. \(\mathop {{{\text{C}}_{{\text{12}}}}{{\text{H}}_{{\text{22}}}}{{\text{O}}_{{\text{11}}}}}\limits_{{\text{ Sucrose }}} {\text{ + }}{{\text{H}}_{\text{2}}}{\text{O}}\xrightarrow{{{{\text{H}}_{\text{2}}}{\text{S}}{{\text{O}}_{\text{4}}}}}\) \(\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( + ) - glucose }}} {\text{ + }}\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( - ) - fructose }}} \)
AIIMS - 2018
CHXII14:BIOMOLECULES
324572
Hydrolysis of sucrose is called
1 inversion
2 esterification
3 hydration
4 saponification
Explanation:
On hydrolysis, sucrose gives an equimolar mixutre of D-(+)-glucose and D-(-)- fructose Here, the configuration of sucrose changes (gets inverted) after hydrolysis, thus its hydrolysis is called inversion.
CHXII14:BIOMOLECULES
324573
Invert sugar is mixture of
1 D-glucose + D-fructose
2 L-glucose \(+\mathrm{D}\)-fructose
3 L-glucose + D-glucose
4 L-glucose + L-glucose
Explanation:
Invert sugar is a mixture of D-glucose and D-fructose. Solution of sucrose is dextrorotatory. When sucrose is hydrolysed it forms equimolar quantity of D-glucose and D-fructose. The solution of formed products is found to be laevorotatory. This change in optical properties of sucrose is called inversion of cane sugar. The equimolar product formed, i.e D-glucose and D-fructose is called invert sugar.
CHXII14:BIOMOLECULES
324574
When sucrose is heated with conc. \(\mathrm{\mathrm{HNO}_{3}}\), the product formed is
324570
The charring of sugar when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to
1 Dehydration
2 Hydrolysis
3 Reduction
4 Oxidation
Explanation:
Charring of sugar, when it is treated with conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4}}\) is due to dehydration. All water molecules are removed from the sugar. \(\mathrm{\mathrm{C}_{12} \mathrm{H}_{22} \mathrm{O}_{11}+}\) conc. \(\mathrm{\mathrm{H}_{2} \mathrm{SO}_{4} \rightarrow 12 \mathrm{C}+11 \mathrm{H}_{2} \mathrm{O}}\).
CHXII14:BIOMOLECULES
324571
Hydrolysis of sucrose with dilute aqueous sulphuric acid yields
On hydrolysis with dilute aqueous sulphuric acid, sucrose forms an equimolar mixture of D - (+) - glucose and D -(-)- fructose. \(\mathop {{{\text{C}}_{{\text{12}}}}{{\text{H}}_{{\text{22}}}}{{\text{O}}_{{\text{11}}}}}\limits_{{\text{ Sucrose }}} {\text{ + }}{{\text{H}}_{\text{2}}}{\text{O}}\xrightarrow{{{{\text{H}}_{\text{2}}}{\text{S}}{{\text{O}}_{\text{4}}}}}\) \(\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( + ) - glucose }}} {\text{ + }}\mathop {{{\text{C}}_{\text{6}}}{{\text{H}}_{{\text{12}}}}{{\text{O}}_{\text{6}}}}\limits_{{\text{ D - ( - ) - fructose }}} \)
AIIMS - 2018
CHXII14:BIOMOLECULES
324572
Hydrolysis of sucrose is called
1 inversion
2 esterification
3 hydration
4 saponification
Explanation:
On hydrolysis, sucrose gives an equimolar mixutre of D-(+)-glucose and D-(-)- fructose Here, the configuration of sucrose changes (gets inverted) after hydrolysis, thus its hydrolysis is called inversion.
CHXII14:BIOMOLECULES
324573
Invert sugar is mixture of
1 D-glucose + D-fructose
2 L-glucose \(+\mathrm{D}\)-fructose
3 L-glucose + D-glucose
4 L-glucose + L-glucose
Explanation:
Invert sugar is a mixture of D-glucose and D-fructose. Solution of sucrose is dextrorotatory. When sucrose is hydrolysed it forms equimolar quantity of D-glucose and D-fructose. The solution of formed products is found to be laevorotatory. This change in optical properties of sucrose is called inversion of cane sugar. The equimolar product formed, i.e D-glucose and D-fructose is called invert sugar.
CHXII14:BIOMOLECULES
324574
When sucrose is heated with conc. \(\mathrm{\mathrm{HNO}_{3}}\), the product formed is
