| Sugar | a-Form | Equilibrium mixture | ß-Form |
| D-Ribose | -23.1 | -23.7 | ----- |
| L-Arabinose | +54.0 | +104.5 | +175.0 |
| D-Xylose | +92.0 | +19.0 | -20.0* |
| D-Glucose | +113.4 | +52.2 | +19.0 |
| D-Galactose | +144.0 | +80.5 | +52.0 |
| D-Fructose | -21.0* | -92.0 | -133.5 |
| D-Mannose | +34.0 | +14.6 | -17.0 |
| L-Rhamnose | -7.7 | +8.9 | +54.0* |
2. Write the reaction used in the saponification
of a triglyceride with KOH.
3. From the following data, compute the
iodine number of an unknown fat. 0.29[53] g of a yellow-tinted
liquid were placed into a 500 mL Ehrlenmeyer flask and dissolved in 10.0
mL chloroform. 30.00 mL of Hanus iodine were added and the reaction stirred
intermittently for 30 minutes. 10.0 mL of 20% KI and 100.0 mL of deionized
water were added. The initial burette reading was 0.23 mL. 0.0984 N sodium
thiosulfate were added until a straw-colored solution was obtained. 15
drops of 1% starch were added and the solution was noted to be an intense
blue color. After 3 more drops of thiosulfate were added, the solution
turned colorless, with no change in temperature noted. The final burette
reading was 42.67[35.52] mL. Titration of 10.0 mL Hanus
iodine required 11.49[18.32] mL thiosulfate.
The reaction involved is: I2
+ 2 Na2S2O3 ----> 2 NaI + Na2S4O6
4. Given the structures of cholesterol
and lecithin, explain how they can be separated.
5. What is the relationship of saponification
number to mass of a triglyceride molecule? Explain your answer.