Question

какая общая реакция для крахмала белков и сахарозыA.полимеризация Б со спиртовым раствором йодаВ гидролиз Г гидрирование

Answer 1

общая реакция для крахмала белков и сахарозы

 

В гидролиз

Answer 2

General Reaction for Starch, Proteins, and Sucrose

The general reactions for starch, proteins, and sucrose involve various processes such as polymerization, reaction with iodine solution, hydrolysis, and hydrogenation.

A. Polymerization Starch undergoes polymerization, a process in which multiple monomer units are combined to form a larger molecule. This process is characteristic of starch, a polysaccharide composed of glucose units linked together. The polymerization of starch involves the formation of long chains of glucose molecules.

B. Reaction with Iodine Solution Starch reacts with iodine solution to form a characteristic blue-black color. This reaction is often used as a test for the presence of starch in a substance. The blue-black color is a result of the formation of a starch-iodine complex.

C. Hydrolysis Both proteins and sucrose undergo hydrolysis. Hydrolysis is a chemical reaction in which a compound is broken down by the addition of water. In the case of proteins, hydrolysis results in the breakdown of the peptide bonds between amino acids, leading to the formation of individual amino acids. For sucrose, hydrolysis breaks the glycosidic bond between glucose and fructose, resulting in the formation of glucose and fructose.

D. Hydrogenation Hydrogenation is a process that involves the addition of hydrogen to a compound. While this process is not directly related to the reaction of starch, proteins, or sucrose, it is a common reaction for certain types of unsaturated fats.

In summary, the general reactions for starch, proteins, and sucrose involve polymerization for starch, reaction with iodine solution for starch, hydrolysis for both proteins and sucrose, and hydrogenation for specific types of fats.