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Generally, Benedict's test detects the presence of aldehyde groups, alpha-hydroxy-ketones, and hemiacetals, including those that occur in certain ketoses. In example, although the ketose fructose is not strictly a reducing sugar, it is an alpha-hydroxy-ketone which results to a positive test because the base component of Benedict converts it ...
Hemiacetals form in the reaction between alcohols and aldehydes or ketones. Using an acid catalyst, the reaction proceeds via nucleophilic attack of the carbonyl group by the alcohol. [4] A subsequent nucleophilic attack of the hemiacetal by the alcohol results in an acetal. [2] Solutions of simple aldehydes in alcohols mainly consist of the ...
Hemiacetals of ketones (sometimes called hemiketals) are even less stable than those of aldehydes. However, cyclic hemiacetals and hemiacetals bearing electron withdrawing groups are stable. Electron-withdrawing groups attached to the carbonyl atom shift the equilibrium constant toward the hemiacetal.
The anomeric centre in hemiacetals is the anomeric carbon C-1; in hemiketals, it is the carbon derived from the carbonyl of the ketone (e.g. C-2 in D-fructose). In aldohexoses the anomeric reference atom is the stereocenter that is farthest from the anomeric carbon in the ring (the configurational atom, defining the sugar as D or L).
The chemical structure of ribose in its furanose form. The wavy bond indicates a mixture of β-ribofuranose and α-ribofuranose. The furanose ring is a cyclic hemiacetal of an aldopentose or a cyclic hemiketal of a ketohexose.
In organic chemistry, a lactol is a functional group which is the cyclic equivalent of a hemiacetal (−CH(OH)O−) or a hemiketal (>C(OH)O−). The compound is formed by the intramolecular , nucleophilic addition of a hydroxyl group ( −OH ) to the carbonyl group ( C=O ) of an aldehyde ( −CH=O ) or a ketone ( >C=O ).
This forms an intramolecular hemiacetal. If reaction is between the C-4 hydroxyl and the aldehyde, a furanose is formed instead. [1] The pyranose form is thermodynamically more stable than the furanose form, which can be seen by the distribution of these two cyclic forms in solution. [2]
It undergoes rapid polymerization, including forming a hemiacetal cyclic dimer. Under alkaline conditions, it undergoes a rapid aldol condensation. Hydroxyacetone can be produced by degradation of various sugars. In foods, it is formed by the Maillard reaction. It reacts further to form other compounds with various aromas. [6]