CARBOHYDRATES 



69 



11. Give another example of two substances that have the same molecular formula 

 and explain the differences in their structure. 



12. Name three carbohydrates found in animal material, telling where each is found 

 and approximately how nuicli of each is present. 



13. Discuss the occurrence of pentose-yielding substances in nature. What be- 

 comes of these sub.stances? What commercial value do they have? 



14. Explain the changes that occur when fruits are boiled to make jelly. What 

 happens when the fruit is boiled too long? 



15. Name some important commercial products made from cellulose. 



16. What is raj'on? Name the principal cellulose compounds used in its manu- 

 facture. 



17. Name all the carbohydrates that are suitable for food purposes. Name those 

 not digested by the digestive enzymes of higher animals. Name an animal that 

 can digest cellulose. 



REFERENCES AND SUGGESTED READINGS 



Bates, F. J., Polarinietry, Saccharimetry, and the Sugars, National Bureau of Stand- 

 ards Circular C440, U. S. Government Printing Office, Washington, D. C, 1942. 



Bell, D. J., Introduction to Carbohydrate Biochemistry, University Tutorial Press 

 Ltd., London, 1940. 



Browne, C. A., and Zerban, F. W., Physical and Chemical Methods oj Sugar Analysis. 

 3rd ed., John Wiley and Sons, Inc., New York, 1941. 



"Dextran as a Plasma Substitute" (editorial), J. Am. Med. Assoc, 139, 850 (1949). 



Fetzer, W. R., Evans, J. W., and Longenecker, J. B., "DeteiTnination of Dextrin, 

 Maltose, and Dextrose in Corn Symp," Ind. Eng. Chcm., Anal. Ed., 5, 81 (1933). 



Furnas, C. C. (editor), Rogers Manual oj Industrial Chemistry, 6th ed., D. Van 

 Nostrand Company, Inc., New York, 1942, vols. I and II. 



Gortner, R. A., Gortner, R. A., Jr., and Gortner, W. A., Outlines of Biochemistry, 

 3rd ed., John Wiley and Sons, Inc., New York, 1949, pp. 517-764. 



Honeyman, John, An Introduction to the Chemistry of the Carbohydrates, The 

 Clarendon Press, Oxford, 1948. 



Klein, G. (editor), Handbuch dcr Pflanzenanalyze, Julius Springer, Vienna, 1932, 

 vol. 2, pp. 764-788. 



Levene, P. A., Hexosamines and Mu/:oproteins, Longmans, Green and Company, 

 London, 1925. 



McCance, R. A., and Widdowson, E. M., The Chemical Composition of Foods, 2nd 

 ed., Chemical Publishing Company, Inc., New York, 1947. 



Norman, A. G., The Biochemistry of Cellulose, the Polyuronides, Lignin, etc., Oxford 

 University Press, London, 1937. 



Percival, E. G. V., Structural Carbohydrate Chemistry, Prentice-Hall, Inc., New 

 York, 1950. 



Pigman, W. W., and Goepp, R. M., Jr., Chemistry of the Carbohydrates, Academic 

 Press Inc., New York, 1948. 



Pigman, W. W., and Wolfrom, M. L. (editors). Advances in Carbohydrate Chem- 

 istry, Academic Press Inc., New York, vols. 1-5, 1945-1950. 



Sherman, H. C, Chemistry of Food and Nutrition, 7th ed.. The Macmillan Com- 

 pany, New York, 1946, Chap. II. 



Shreve, R. Norris, The Chemical Process Industries, McGraw-Hill Book Company, 

 Inc., New York, 1945. 



Smith, L. T., and Clabora, H. V., "Utilization of Lactic Acid," Ind. Eng. Chem., 

 News Ed., 17, 370 (1939). 



