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it is a stereoisomer that differs in configuration at only one chiral center
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Are Anomers and Epimers same?
Yes, anomers and epimers are the same. In chemistry, anomers are special types of epimers.
Why all anomers are epimers but all epimers are not anomers?
Epimers are two diastereomers that differ at one stereogenic center (a chiral carbon). An anomer is is an epimer that is created after cyclization.-that is the new sterogenic center is created by a cyclization reaction.Added:This above might be true, but is an answer to the OTHER question:'Why all anomers are epimers but notall epimers are anomers'in stead of the original question:'Why all anomers are epimers but allepimers are not anomers'This origional is not fully logic when the ambiguous word 'all' is wrongly interpreted.
What are Anomers and Epimers?
it is a stereoisomer that differs in configuration at only one chiral centerIs_glucose_and_galactose_are_epimersIs_glucose_and_galactose_are_epimers
Reaction of a simple sugar with an alcohol produces?
glycoside cyclic acetal mixture of anomers
What are anomers?
It is a state or condition of individuals or society characterized by a breakdown or absence of social norms and values, as in the case of uprooted people.
Why does maltose have a and b anomers?
Maltose is a disaccharide made of 2 glucose units. So, "α" or "β" is based on the relation between the stereochemistry of the anomeric carbon and the furthest chiral centre in the ring. The α anomer is the one in which these two positions have the same configuration; they are opposite in the β anomer.
Is alpha lactose is more soluble than beta lactose?
Lactose is a disaccharide that consists of a galactose unit and a glucose unit bonded together with a β glycosidic linkage. The glucose unit can exists in one of two isomeric hemiacetal forms as well as in a free aldehyde form. The isomeric hemiacetal forms, beta and alpha lactose, are anomers because the hemiacetal hydroxyl group gives diasteromeric products at the anomeric carbon. Alpha and beta-lactose are able to change back and forth because of mutarotation, which is the change in specific rotation. The rate of this interchanging is influenced by a number of conditions including: the concentration of lactose, the temperature and the acidity, or pH, of the milk. At room temperature, the ratio of isomers is about 40% alpha to 60% beta. The solubility of the two anomers is temperature dependent and therefore the equilibrium concentration of the 2 forms will be different at different temperatures. At room temperature (70°F, 20°C) the equilibrium ratio is approximately 37% α- and 63% ß-lactose. At temperatures above 200°F (93.5°C) the ß-anomer is less soluble so there is a higher ratio of α- to ß-lactose. The type of anomer present does not affect the nutritional properties of lactose.
What does the term anomeric effect refer to?
In organic chemistry, the anomeric effect or Edward-Lemieux effect is a stereoelectronic effect that describes the tendency of heteroatomic substituents adjacent to a heteroatom within a cyclohexane ring to prefer the axial orientation instead of the less hindered equatorial orientation that would be expected from steric considerations. This effect was originally observed in pyranose rings by J. T. Edward in 1955; at that time, N.-J. Chii and R. U. Lemieux began to study the anomerization equilibria of the fully acetylated derivatives of several aldohexopyranoses. The term "anomeric effect" was introduced in 1958. The anomeric effect received its name from the term used to designate the C-1 carbon of a pyranose, the anomeric carbon. Isomers that differ only in the configuration at the anomeric carbon are called anomers.
Compare alpha Glycosidic bond and beta Glycosidic bond?
A "glycosyl bond" is a generic term and refers to the linkage between the anomeric carbon of a glycosyl moiety and an atom of the aglycon part. A letter in italic placed before the term glycosyl informs about the type of atom linked to the anomeric carbon. For example, in a "N-glycosyl bond" the anomeric carbon of the sugar is linked to a nitrogen atom of the aglycon (for example, the sugar is linked to an amino group of a protein).The term "glycosidic bond" refers exclusively to the linkage between the anomeric carbon of a glycosyl moiety and an oxygen atom of a hydroxyl compound (an alcohol, another sugar, or the hydroxyl group of serine amino acid). For this reason, to write "O-glycosidic bond" is redundant since the term glycosidic is already indicating that the linkage is with an oxygen atom. Nevertheless, IUPAC accepts the term glycosidic to refer the linkage with sulphur as well. But in this case it is necessary to add the prefix thio- or the letter S (i.e., thio-glycosidic bond or S-glycosidic bond).
