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In the low water limit, sucrose forms multiple intramolecular hydrogen bonds, whereas trehalose remains unfolded, and thus has more of its hydrogen-bonding sites available for interactions with other molecules.
- ACS Publications
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- Why Does Water Dissolve Sugar? - American Chemical Society
Key Concepts. For a liquid to dissolve a solid, the...
- Lesson 5.4: Why Does Water Dissolve Sugar?
The ball-and-stick and first space-filling model show that...
- ACS Publications
30 Ιουλ 2024 · Key Concepts. For a liquid to dissolve a solid, the molecules of the liquid and solid must attract one another. The bond between the oxygen and hydrogen atoms (O–H bond) in sugar (sucrose) gives the oxygen a slight negative charge and the hydrogen a slight positive charge. Sucrose is a polar molecule.
The ball-and-stick and first space-filling model show that sucrose is a large molecule made up of carbon, oxygen, and hydrogen. Sucrose has many O–H bonds which are polar. These polar areas are shown with a + near the hydrogen atom and a − near the oxygen atom.
Hydrolysis of Sucrose. In the hydrolysis of any di- or poly saccharide, a water molecule helps to break the acetal bond as shown in red. The acetal bond is broken, the H from the water is added to the oxygen on the glucose. The -OH is then added to the carbon on the fructose. Figure \(\PageIndex{1}\): Hydrolosis of Sucrose
Several groups have examined the number of bonds formed between the different disaccharides, and some of them have concluded that trehalose forms more and stronger hydrogen bonds with water than, for example, sucrose.
12 Δεκ 2019 · Hydrogen-bonding interactions for the solutions of natural disaccharides: (A) for sucrose and (B) for lactose. The water–water radial distribution functions for the two samples are reported at the top of the graphic for comparison.
4 Οκτ 1996 · Introduction With eight hydroxyl groups, three hydrophilic oxygen atoms, and fourteen hydrogen atoms, the sucrose molecule can readily interact through hydrogen bonding with water, molecules, and proteins.
