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Ch.6 Carbohydrates–Life’s Sweet Molecules
Chapter 3, Problem 6.77

Draw the product of the following 1→4 condensation and name the glycosidic bond: 
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1
Identify the two monosaccharides involved in the reaction.
Determine the anomeric carbon in the first monosaccharide, which will participate in the glycosidic bond formation.
Identify the hydroxyl group on the fourth carbon of the second monosaccharide, which will participate in the condensation reaction.
Draw the glycosidic bond formed between the anomeric carbon of the first monosaccharide and the fourth carbon of the second monosaccharide, releasing a molecule of water.
Name the glycosidic bond as a 1→4 glycosidic bond, indicating the carbons involved in the linkage.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

1→4 Condensation Reaction

A 1→4 condensation reaction refers to the chemical process where two monosaccharides are linked together by forming a glycosidic bond between the first carbon of one sugar and the fourth carbon of another. This reaction releases a molecule of water and is fundamental in the formation of disaccharides and polysaccharides, such as starch and glycogen.
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Glycosidic Bond

A glycosidic bond is a type of covalent bond that connects a carbohydrate (sugar) molecule to another group, which can be another carbohydrate or a different type of molecule. In the context of the 1→4 condensation, this bond specifically forms between the anomeric carbon of one sugar and the hydroxyl group on the fourth carbon of another, determining the structure and properties of the resulting carbohydrate.
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Glycosidic Linkage Formation Concept 1

Product Structure

The product structure resulting from a 1→4 condensation reaction is typically a disaccharide or a longer polysaccharide, depending on the number of sugar units involved. Understanding the specific arrangement of atoms and the type of glycosidic bond formed is crucial for predicting the properties and biological functions of the resulting carbohydrate, such as solubility and digestibility.
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