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Osazones are a class of carbohydrate derivatives formed when sugars are reacted with phenylhydrazine. The reaction involves the formation of a pair of phenylhydrazone functionalities, concomitant with the oxidation of the hydroxymethylene group adjacent to the formyl center. The reaction can be used to identify monosaccharides. It involves two reactions. Firstly glucose with phenylhydrazine gives us glucosephenylhydrazone by the elimination of a water molecule from the functional group.The next step involves reaction of one mole of glucosephenylhydrazone with two moles of phenylhydrazine (excess). First, phenylhydrazine is involved in oxidizing the alpha carbon to a carbonyl group, and the second phenylhydrazine involves removal of one water molecule with the formyl group of that oxidized carbon and forming the similar carbon-nitrogen bond. The alpha carbon is attacked here because it is more reactive than the others.They are highly colored and crystalline compounds and can be easily detected. Glucose gives broomstick shaped crystals with this whereas maltose gives sunflower shaped crystals.

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Q: Mechanism for the osazone formation of glucose?
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Why glucose and fructose form same osazone?

Glucose, Fructose and Mannose give the same osazone because these sugars have the same configuration of carbons 3, 4, 5 and 6. osazone formation only affects carbons 1 and 2.


Why osazone obtained from D-glucose and D-fructose have the same melting points?

glucose and fructose form same osazone crystals because carbon no 1 to carbon no 6 are identical both in glucose and in fructose


Why glucose and fructose can be identified through osazone crystal formation?

They are both reducing sugars. They have aldose and ketose group at the side of the structure, which helps the sugar to condense with phenylhydrazine and produce solid derivatives called osazone. The solid is seen as crystals through the microscope.


Why glucose and fructose form similar osazone crystals?

since carbons #3 through #6 of D-glucose and D-fructose molecules are identical, the sa,e osazone is formed.


What is the mechanism involved in the preparation of glucosazone from glucose?

Desolve 2g of sodiume acetate in 20ml water and place in a round bottom flask. Add 2g phenyl hdrazine hydrochloride in it. Dissolve 1g glucose in 5ml water and addit to the above flask. Heat the flask on water bath for 1 hour. separate the yellow crystals by filtration and wash with acetic acid. GLUCOSE + 3PHENHYL HYDRAZINE HYDROCHLORIDE------->PHENYLE GLUCOSAZONE


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The formation of glucose slows down after the temperature reaches 30 degrees Celsius.


What is the mechanism by which the presence of glucose inhibits the lac operon?

The mechanism by which the presence of glucose inhibits the arabinose operon is catabolite repression. The lac operon is responsible for the metabolism of glucose.


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Where does the formation of glucose take place?

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