February 27, 2006

16.8 Polysaccharides- polymers of glucose

Plant Starch: amylose (~20%)and amylopectin (~80%,branches ~25 glucose units)

a-(1,4) glycosidic bonds

	H⁺ or amylase		H⁺ or amylase		H⁺ or amylase
Amylose, amylopectin	---------------->	dextrins	---------------->	maltose	---------------->	many D-glucose units

Animal Starch: glycogen (branches ~10-15 glucose units)

Cellulose: b-(1,4) glycosidic bonds

Homework:
16.1, 16.5, 16.7, 16.9, 16.13, 16.15, 16.17, 16.19. 16.21, 16.23, 16.25, 16.27, 16.35, 16.37, 16.39, 16.41, 16.43

Chapter 17 Carboxylic Acids and Esters

17.1 Carboxylic Acids

Structure: carboxyl group -COOH

Nomenclature

STEP 1 Identify the longest chain containing the carboxyl group and use the suffix -oic acid

STEP 2 Number the carbon chain beginning with the carboxyl carbon as carbon #1.

Preparation: oxidation of aldehydes

17.2 Physical Properties of Carboxylic Acids

Solubility in Water

17.3 Acidity of Carboxylic Acids

Hydrolysis

	K_a
Methanoic acid	1.8 x 10^-4
Ethanoic acid	1.8 x 10^-5
Propanoic acid	1.3 x 10^-4
Butanoic acid	1.5 x 10^-4
Pentanoic acid	1.5 x 10^-4
Benzoic acid	6.5 x 10^-4

Neutralization: Salts

17.4 Esters of Carboxylic Acids

Esterification
17.5 Naming Esters

Homework:
17.1, 17.2, 17.5, 17.7, 17.9, 17.11, 17.13, 17.15, 17.17, 17.19, 17.21, 17.23, 17.25, 17.27, 17.29, 17.31, 17.35, 17.39, 17.41, 17.47, 17.51, 17.57