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Questions and Answers
Most glycosides are bitter in taste.
Most glycosides are bitter in taste.
True
Glycosides can be hydrolyzed by acids but not enzymes.
Glycosides can be hydrolyzed by acids but not enzymes.
False
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
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.
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Glycosides reduce Fehling’s solution even before hydrolysis.
Glycosides reduce Fehling’s solution even before hydrolysis.
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Most glycosides are volatile in nature.
Most glycosides are volatile in nature.
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Glycosides can be hydrolyzed by the enzyme emulsin.
Glycosides can be hydrolyzed by the enzyme emulsin.
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Glycosides are always crystalline in nature.
Glycosides are always crystalline in nature.
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Monoglycosides have only one sugar molecule.
Monoglycosides have only one sugar molecule.
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Primary glycosides are classified based on the nature of the glycosides.
Primary glycosides are classified based on the nature of the glycosides.
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Aglycone is the non-sugar part of a glycoside?
Aglycone is the non-sugar part of a glycoside?
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Glycosides can be hydrolyzed by both acids and enzymes?
Glycosides can be hydrolyzed by both acids and enzymes?
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Most glycosides are volatile in nature?
Most glycosides are volatile in nature?
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Glycosides are always crystalline in nature?
Glycosides are always crystalline in nature?
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Tertiary glycosides have three sugar molecules?
Tertiary glycosides have three sugar molecules?
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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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Description
Test your knowledge on the ergastic cell contents of medicinal plants in Lecture 11. Learn about primary metabolites, secondary metabolites, food reserves, metabolism by-products, and various compounds such as carbohydrates, alkaloids, proteins, volatile oils, lipids, tannins, and glycosides.
