When sucrose (common table sugar) is treated with aqueous acid, it is cleaved and yields simpler sugars
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For reasons to be studied later, in the use of this procedure for the identification of the sugars incorporated in a saccharide like sucrose, the product mixtures are often treated with sodium borohydride before analysis. What limitation(s) does this put on identification of the sugar building blocks of the starting saccharide?
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Organic Chemistry
ISBN: 978-1118133576
11th edition
Authors: Graham Solomons, Craig Fryhle, Scott Snyder
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