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For the textbook, chapter, and section you specified we found
4 Videos
6 Assessment Questions
118 Molecular Structures
24 Journal Articles
29 Other Resources
Videos: First 3 results
Carbohydrates  
Dehydration of sucrose, Fehling's test, Benedict's test, osazone formation, destructive distillation of wood, oxidation of sucrose with potassium chlorate, and guncotton are demonstrated.
Carbohydrates
Sucrose Dehydration gives Sulfur Dioxide  
Sulfuric acid dehydrates sucrose forming carbon.
Carbohydrates |
Oxidation / Reduction |
Reactions
Benedict's Test for Reducing Sugars  
Tests for glucose, sucrose, and fructose.
Carbohydrates |
Oxidation / Reduction |
Qualitative Analysis
View all 4 results
Assessment Questions: First 3 results
Biochemistry : Disaccharide (20 Variations)
Classify each of the following disaccharides as having an or glycosidic bond.
Carbohydrates
Biochemistry : Carbform (20 Variations)
Which of the following molecules could be a carbohydrate?
Carbohydrates
Biochemistry : NotCarb (16 Variations)
Which of the following is NOT a function of carbohydrates in the cell?
Carbohydrates
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Molecular Structures: First 3 results
d-altrose C6H12O6

3D Structure

Link to PubChem

Carbohydrates

d-glucose C6H12O6

3D Structure

Link to PubChem

Carbohydrates

D-glucitol C6H14O6

3D Structure

Link to PubChem

Alcohols |
Carbohydrates

View all 118 results
Journal Articles: First 3 results.
Pedagogies:
Converting Municipal Waste into Automobile Fuel: Ethanol from Newspaper  Mark Mascal and Richard Scown
In this experiment, waste newspaper is pulped with acid and its cellulose hydrolyzed to produce glucose syrup that is fermented and distilled to yield ethanol. In doing so, students are introduced to carbohydrate chemistry and the use of fermentation in organic synthesis.
Mascal, Mark; Scown, Richard. J. Chem. Educ. 2008, 85, 546.
Acids / Bases |
Alcohols |
Applications of Chemistry |
Biotechnology |
Carbohydrates |
Qualitative Analysis |
Synthesis |
Thin Layer Chromatography
The Chemistry of Popcorn: Polymers of Glucose  William F. Coleman
The Featured Molecules this month are all polymers of glucose and include cellobiose, maltose, 10-mer of cellulose, 40-mer of amylose, and an amylopectin fragment.
Coleman, William F. J. Chem. Educ. 2006, 83, 413.
Molecular Modeling |
Molecular Properties / Structure |
Carbohydrates
Glycosyltransferases A and B: Four Critical Amino Acids Determine Blood Type  Natisha L. Rose, Monica M. Palcic, and Stephen V. Evans
Human A, B, and O blood type is determined by the presence or absence of distinct carbohydrate structures on red blood cells. In this review the chemistry of the blood group ABO system and the role of glycosyltransferase A, glycosyltransferase B, and the four amino acids critical to determining blood group status are discussed.
Rose, Natisha L.; Palcic, Monica M.; Evans, Stephen V. J. Chem. Educ. 2005, 82, 1846.
Carbohydrates |
Enzymes |
Kinetics |
Bioorganic Chemistry |
Crystals / Crystallography |
Molecular Biology |
X-ray Crystallography |
Amino Acids
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Other Resources: First 3 results
Biomolecules (Netorials)  Rachel Bain, Mithra Biekmohamadi, Liana Lamont, Mike Miller, Rebecca Ottosen, John Todd, and David Shaw
Biomolecules: this is a resource in the collection "Netorials". This set of modules will provide you with a descriptive overview of the four major classes of biomolecules found in all living organisms: carbohydrates, lipids, proteins, and nucleic acids. The Netorials cover selected topics in first-year chemistry including: Chemical Reactions, Stoichiometry, Thermodynamics, Intermolecular Forces, Acids & Bases, Biomolecules, and Electrochemistry.
Bioorganic Chemistry |
Carbohydrates |
Nucleic Acids / DNA / RNA |
Lipids |
Proteins / Peptides
The Building Blocks of Biochemistry  Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Biosynthesis
The Chemistry of Coffee  William F. Coleman
The paper Our Everyday Cup of Coffee: The Chemistry behind Its Magic by Marino Petracco provides a hearty blend of molecules for this month. The author deals with coffee at a number of different levels ranging from the economic and social to the still perplexing questions of flavor and aroma. The associated molecules demonstrate a range of structural features that students will benefit from examining in three dimensions.
Bioorganic Chemistry
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