Before You Begin
Question #44976
The Question
A non-reducing trisaccharide upon exhaustive methylation followed by strong acidic hydrolysis yields equimolar amounts of 2,3,4,6-tetra--methyl-D-galactose, 2,3,4-tri--methyl-D-glucose, and 1,3,4,6-tetra--methyl-D-fructose.
One mole of is subjected to mild acidic hydrolysis (, ) which selectively cleaves the most kinetically labile glycosidic linkage to form a monosaccharide and a disaccharide . The resulting mixture is then treated with excess phenylhydrazine in an acetate buffer (pH 4.5) at until osazone formation is complete.
Determine the total number of moles of phenylhydrazine consumed by the carbohydrate mixture per mole of .
Options
- A.
6 moles
- B.
3 moles
- C.
9 moles
- D.
0 moles
Check Your Answer
Correct Answer
Step-by-Step Solution
Explanation
How the Examiner Thinks
Mechanism_Trap
Don't get tricked by the process! Learn the mechanical traps used in competitive exam questions.
Concepts Behind This Question
Osazone Formation Logic|Reducing Sugar Criteria|Glycosidic Linkage Geometry
Why This Question Is Tricky
Common Mistakes
This question tests the intersection of structural carbohydrate chemistry and chemical kinetics.
The primary trap is 'Glycosidic Linkage Occlusion' and the differential stability of acetals.
Students often fail to recognize that furanosides are significantly more acid-labile than pyranosides.
A common error is assuming complete hydrolysis (yielding 9 moles of phenylhydrazine consumption) or incorrect cleavage of the pyranoside bond (yielding 3 moles, assuming sucrose is formed and remains non-reducing).
Furthermore, students must correctly apply the stoichiometry of Fischer's osazone formation, remembering that each reducing sugar unit (whether mono- or disaccharide) consumes exactly 3 moles of phenylhydrazine.
Quick Facts About This Question
Question Information
| Subject | Chemistry |
| Chapter | Biomolecules - Class 12 |
| Concept | Osazone Formation Logic |
| Difficulty | 8 |
| Cognitive Load | 7 |
| Target Solve Time | 160 sec |
| Access | Free |