The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points. Introduction: Osazone is a derivation of carbohydrate studied in organic chemistry . This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate. Given: Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives. Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C) Glucose 146 205 Mannose 132 205 Galactose 165-168 201 Talose 128-130 201 Table 1: Melting points of aldose-osazone derivatives.

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Answer 1

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Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

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Answer 2

Question

Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

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Answer 3

Question

Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

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Answer 4

Question

Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

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Answer 5

Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

Answer 6

Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

Answer 7

Chapter 7, Problem 3P

Summary Introduction

To explain: The reason that why does glucose and mannose, and similarly galactose and talose, form osazone derivatives with the same melting points.

Introduction:

Osazone is a derivation of carbohydrate studied in organic chemistry. This osazone formed when carbohydrate or sugar groups react with excess amount of phenylhydrazine. This osazone is developed by German chemist name Emil Fischer to identify the epimers of carbohydrate.

Given:

Tabular representation: Table 1 represents the melting points of some aldose-osazone derivatives.

Monosaccharide Melting point of anhydrous monosaccharide (°C) Melting point of osazone derivative (°C)

Glucose 146 205

Mannose 132 205

Galactose 165-168 201

Talose 128-130 201

Table 1: Melting points of aldose-osazone derivatives.

Answer 8

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Answer 11

Ch. 7 - Prob. 1P Ch. 7 - Prob. 2P Ch. 7 - Prob. 3P Ch. 7 - Prob. 4P Ch. 7 - Prob. 5P Ch. 7 - Prob. 6P Ch. 7 - Prob. 7P Ch. 7 - Prob. 8P Ch. 7 - Prob. 9P Ch. 7 - Prob. 10P

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Chapter 7 Solutions

Monosaccharide	Melting point of anhydrous monosaccharide (°C)	Melting point of osazone derivative (°C)
Glucose	146	205
Mannose	132	205
Galactose	165-168	201
Talose	128-130	201