Why don\'t all the disaccharides undergo fermentation with yeast? How can the io

Question

Why don't all the disaccharides undergo fermentation with yeast? How can the iodine test be used to distinguish between amylose and glycogen? The Benedict's test of a carbohydrate resulted in a blue solution. The same carbohydrate was heated with HCI for 15 minutes and retested with the Benedict's solution. The time, a red precipitate formed. Explain why the carbohydrate reacted differently after HCI was added. The condensed structural formulas for stearic acid and oleic acid are as follows: Stearic acid: CH_3 (CH-2)_16, COOH Oleic acid: CH_3 (CH_2), CH = CH (CH_2)_7 COOH What is the physical state (solid liquid) of each of these compounds at room temperature? Why?

Explanation / Answer

B) Fermentation is because of enzymes which are known by its 3d structures. If the glycosidic bond has wrong symmetry the enzyme will not effect it. This may be due to the position of the bond according to the atom number in the ring or if it is an alpha or beta linkage.

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