Carbohydrates as polyhydroxy aldehydes and ketones

What this note covers

1. Carbohydrate classification depends on structure and hydrolysis
2. Ring–chain equilibrium explains glucose reactivity
3. Condensation gives disaccharide and polysaccharide formulae
4. Finding monomers and repeating units from a structure
5. Carbohydrate functions follow from size, bonding and structure
6. Cellulose feedstocks illustrate opportunity and limitation
7. Mass balance in carbohydrate condensation and hydrolysis
8. Why a ring sugar can still show aldehyde chemistry

8 sections · 10 key terms & formulas · 6 common mistakes