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The oxidation of D-arabinose involves the conversion of its alcohol functional groups to carbonyl groups, leading to the formation of D-arabinonic acid. This reaction typically occurs under the influence of oxidizing agents, such as nitric acid or enzymes like aldose oxidase. The process results in changes to the sugar's physical and chemical properties, which can be significant in biochemical pathways and applications in food chemistry. Additionally, the oxidation can affect the sugar's reactivity in further chemical reactions.

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2mo ago

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When a substance is undergoing oxidation does the oxidation number increase?

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