Carbohydrates are one of the most prevalent and varied classes of organic compounds found in nature. They have played a significant role in the origin and evolution of life on Earth by establishing a direct connection between the sun and chemical energy.
Your Total Savings ₹1500 What are carbohydrates?
Carbohydrates are polyhydroxy aldehydes, ketones or compounds that are transformed into one of a large group of organic compounds that occur in foods and living tissues, including sugars, starch and cellulose.
What is Fehling’s solution?
Fehling’s solution is prepared by mixing two solutions Fehling’s A and Fehling’s B. Fehling’s A contains copper sulfate solution whereas Fehling’s B contains potassium hydroxide and potassium sodium tartrate.
If a compound gives a positive test for iodine test, what is the nature of the compound?
If a chemical compound gives positive iodine test then the given organic compound is starch.
What are the most important constituents of food?
Carbohydrates, proteins and fats are the most important constituents of food.
What are reducing and non-reducing sugars?
Non-reducing sugars do not have an OH group attached to the anomeric carbon so other compounds cannot be reduced. Glucose is a reducing sugar. A disaccharide may be a reducing sugar or non-reducing sugar. Maltose is a reducing sugar, while sucrose is a non-reducing sugar.