Podcast
Questions and Answers
Most glycosides are bitter in taste.
Most glycosides are bitter in taste.
True (A)
Glycosides can be hydrolyzed by acids but not enzymes.
Glycosides can be hydrolyzed by acids but not enzymes.
False (B)
Glycosides consist of a sugar portion linked to a non-sugar part in a particular way.
Glycosides consist of a sugar portion linked to a non-sugar part in a particular way.
True (A)
Glycosides are classified into different groups based on the number of sugar molecules and the linkage between the sugar and aglycone.
Glycosides are classified into different groups based on the number of sugar molecules and the linkage between the sugar and aglycone.
Glycosides reduce Fehling’s solution even before hydrolysis.
Glycosides reduce Fehling’s solution even before hydrolysis.
Most glycosides are volatile in nature.
Most glycosides are volatile in nature.
Glycosides can be hydrolyzed by the enzyme emulsin.
Glycosides can be hydrolyzed by the enzyme emulsin.
Glycosides are always crystalline in nature.
Glycosides are always crystalline in nature.
Monoglycosides have only one sugar molecule.
Monoglycosides have only one sugar molecule.
Primary glycosides are classified based on the nature of the glycosides.
Primary glycosides are classified based on the nature of the glycosides.
Aglycone is the non-sugar part of a glycoside?
Aglycone is the non-sugar part of a glycoside?
Glycosides can be hydrolyzed by both acids and enzymes?
Glycosides can be hydrolyzed by both acids and enzymes?
Most glycosides are volatile in nature?
Most glycosides are volatile in nature?
Glycosides are always crystalline in nature?
Glycosides are always crystalline in nature?
Tertiary glycosides have three sugar molecules?
Tertiary glycosides have three sugar molecules?
Flashcards
Glycosides are bitter
Glycosides are bitter
Most glycosides have a bitter taste.
Glycoside hydrolysis by acids/enzymes
Glycoside hydrolysis by acids/enzymes
Glycosides can be broken down by both acids and enzymes.
Glycoside structure
Glycoside structure
A glycoside is a sugar molecule linked to a non-sugar part (aglycone).
Glycoside classification
Glycoside classification
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Glycosides and Fehling's solution
Glycosides and Fehling's solution
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Glycoside volatility
Glycoside volatility
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Emulsin and Glycosides
Emulsin and Glycosides
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Glycoside crystallinity
Glycoside crystallinity
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Monoglycoside structure
Monoglycoside structure
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Primary Glycoside Classification
Primary Glycoside Classification
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Aglycone
Aglycone
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Tertiary Glycosides
Tertiary Glycosides
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Hydrolyzable Glycosides
Hydrolyzable Glycosides
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Glycosides and volatility
Glycosides and volatility
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Glycosides and crystallinity
Glycosides and crystallinity
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Study Notes
Glycosides Overview
- Glycosides typically exhibit a bitter taste.
- They consist of a sugar component linked to a non-sugar (aglycone) part.
- Hydrolysis of glycosides can occur through acids or the enzyme emulsin, with acids being the more common method.
Classification and Properties
- Glycosides are categorized based on the number of sugar molecules and their linkage to the aglycone.
- Monoglycosides contain a single sugar molecule.
- Tertiary glycosides consist of three sugar molecules.
- Primary glycosides classification is based on the nature of the glycoside itself.
Chemical Reactions
- Glycosides can reduce Fehling’s solution even without prior hydrolysis.
- Most glycosides are characterized as volatile, meaning they easily evaporate.
- They are always found in a crystalline form, providing a structural characteristic that aids in identification.
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