Carbohydrates:
what is the difference in monosacchrides, disaccharides, and
polysacchrides?
What are the structures of glucose, frustose, sucrose, lactose,
and starch, such that you could predict their responses in the
following tests:
Benedicts test (remains bright blue if negative for a reducing
sugar, turns any other color if positive for reducing sugar. Tests
for free or potentially free aldehyde or ketone groups)
Seliwanoff’s Test (turns red or pink, speed of color change
indicates ketose vs. aldose, and monosacchride vs.
disaccharide)...