Behavioral Objectives

          Chapter 2

          Purdue griffin

          1. Define and/or identify:

          • Aldonic acid
          • Aldonate
          • Glucose oxidase
          • Lactone (1,4- and 1,5-)
          • GDL (glucono-delta-lactone)
          • Alditol
          • Sorbitol
          • Polyol
          • Aldaric acid
          • Uronic acid
          • Aldobiouronic acid
          • Ester
          • Ether
          • Anhydrosugar
          • Sorbitan
          • Cyclic acetal
          • Non-enzymic browning
          • Maillard reaction
          • Amadori rearrangement
          • HMF (5-hydroxymethyl-2-furaldehyde)
          • Caramelization
          • Pyrolitic reaction
          2. With equations, show the formation of GDL (D-glucono-1.5-lactone), including all reagents required.

          3. Describe the uses and benefits of GDL in food products.

          4. With equations, show the formation of sorbitol (D-glucitol), mannitol, and xylitol, including all reagents required.

          5. Describe the uses and benefits of sorbitol, mannitol, and xylitol in food products.

          6. When given the name of a monosaccharide acetate, phosphate, or methyl ether, give its structure, and vice versa.

          7. Outline the general steps in determining the linkage positions of an oligo- or polysaccharide.

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          Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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