The ratio of oxygen to hydrogen in a polysaccharide is independent of the type of monosaccharides that it consists of. The ratio does not depend on the number of carbons in the monosaccharide. Thus, for all polysaccharide compounds the ratio of hydrogen to oxygen is 2:1.
the basic formula is C6H12O6, so there are twice as many number of hydrogen-to-oxygen atoms. This applies to carbon atoms as well when compared to hydrogen atoms.
Sucrose is a disaccharide made up of one molecule of glucose and one of fructose; the elements are carbon, hydrogen & oxygen.
Usually the oxidation no of oxygen is -2 and the oxidation no of hydrogen is +1 in a compound.
Two monosaccharides bond together through a dehydration reaction to form a disaccharide. Water is released during this process. For example, glucose + fructose forms the disaccharide sucrose.
The number of hydrogen atoms is typically twice the number of carbon atoms in carbohydrates, while the number of oxygen atoms is similar to the number of carbon atoms. Therefore, the number of hydrogen atoms is usually larger than the number of oxygen atoms in carbohydrates.
the basic formula is C6H12O6, so there are twice as many number of hydrogen-to-oxygen atoms. This applies to carbon atoms as well when compared to hydrogen atoms.
Carbon, hydrogen, oxygen. No large ones at all.
Sucrose is a disaccharide made up of one molecule of glucose and one of fructose; the elements are carbon, hydrogen & oxygen.
The ratio of oxygen to hydrogen in a polysaccharide is independent of the type of monosaccharides that it consists of. The ratio does not depend on the number of carbons in the monosaccharide. Thus, for all polysaccharide compounds the ratio of hydrogen to oxygen is 2:1.
The attraction between hydrogen and oxygen atoms in a water compound is called a hydrogen bond. Hydrogen bonds form due to the difference in electronegativity between the hydrogen and oxygen atoms, creating a partial positive charge on the hydrogen atom and a partial negative charge on the oxygen atom.
As far as I understand, there is no direct correlation between the number of hydrogens and the number of oxygens in a disaccharide. This is because monosaccharides (which form disaccharides) can be very different from one an other. Monosaccharides may be either an aldose or a ketose. These have different heads (aldehyde and ketone) with different numbers of both oxygens and hydrogens. Monosaccharides can also vary in length, which adds to the diversity of oxygen and hydrogen count. So disaccharides can be composed of two aldoses, two ketose, or one of each. Not to mention the possibility of sugar alcohols, sugar esters, deoxy sugars, or other derivatives. All these dynamics makes defining a distinct and simple relationship between H and O atom counts very challenging, if not impossible.
Usually the oxidation no of oxygen is -2 and the oxidation no of hydrogen is +1 in a compound.
In a water molecule (H₂O), there are two hydrogen atoms for every one oxygen atom. This means that the number of hydrogen atoms is twice the number of oxygen atoms in water. Therefore, the number of hydrogen atoms is 2 times larger than the number of oxygen atoms.
A chemical reaction between oxygen and hydrogen occur.
Two monosaccharides bond together through a dehydration reaction to form a disaccharide. Water is released during this process. For example, glucose + fructose forms the disaccharide sucrose.
The number of hydrogen atoms is typically twice the number of carbon atoms in carbohydrates, while the number of oxygen atoms is similar to the number of carbon atoms. Therefore, the number of hydrogen atoms is usually larger than the number of oxygen atoms in carbohydrates.
A hydroxide molecule has one bond between the oxygen and hydrogen atoms. The hydrogen atom donates its electron to form a bond with the oxygen atom, resulting in a covalent bond between the two atoms.