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4.2 Intramolekularer Ringschluss .......................................................... 33
4.2.1 Zucker bilden intramolekular Halbacetale aus.......................... 33
4.2.2 Verschiedene Darstellungsmöglichkeiten der Ringform ........... 35
4.2.3 Mutarotation ............................................................................ 38
4.3 Reaktionen der Monosaccharide .................................................... 41
4.3.1 Reduktion von Monosacchariden ............................................. 41
4.3.2 Oxidation von Monosacchariden .............................................. 42
4.3.3 Glycosidbildung ....................................................................... 44
4.3.4 Reduzierende Zucker und nicht- reduzierende Zucker ............. 47
4.3.5 Der anomere Effekt.................................................................. 47
4.3.6 Hydrolytische Spaltung ............................................................ 48
4.4 Monosaccharide natürlich vorkommender Kohlenhydrate ............... 50
4.4.1 Pentosen (C 5 H 10 O 5 ) ................................................................. 50
4.4.2 Hexosen (C 6 H 12 O 6 ) .................................................................. 51
5. Disaccharide .......................................................................................... 52
5.1 Nomenklatur der Disaccharide ........................................................ 52
5.2 Reduzierende und nicht-reduzierende Disaccharide ....................... 53
5.3 Wichtige Disaccharide .................................................................... 56
5.3.1 Saccharose ............................................................................. 56
5.3.2 Lactose .................................................................................... 57
5.3.3 Maltose .................................................................................... 58
5.3.4 Trehalose ................................................................................ 58
5.4 Rohrzucker-Inversion ...................................................................... 60
6. Polysaccharide ...................................................................................... 62
6.1 Cellulose ......................................................................................... 63
6.2 Stärke ............................................................................................. 65
6.2.1 Amylose ................................................................................... 65
6.2.2 Amylopektin ............................................................................. 67
6.2.3 Iod-Stärke-Reaktion ................................................................. 68
6.3 Glycogen ........................................................................................ 69
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