Gelatinisation - where starch absorbs liquid in the presence of heat and therefore thickens the mixture
Gelation - starch also forms gels
Dextrinisation - where starch breaks down into dextrins (eg. when bread is toasted)
Pectin (Gelation) - pectin, a polysaccharide found in many fleshy fruits, thickens liquids and forms gels when heated
Crystallisation - sucrose (sugar) dissolves and reforms as crystals when heated
Caramelisation - crystallisation continues until sugar turns brown, or caramelises.
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The hydroxyl (-OH) group is a key functional group in carbohydrates, contributing to their polarity, hydrogen bonding, and solubility in water. The carbonyl group (such as in an aldehyde or ketone) is also important, influencing reactivity and classification of carbohydrates into monosaccharides, disaccharides, and polysaccharides.
The main functional groups in sugar and other carbohydrates is the carbonyl group and the hydroxyl group. The carbonyl group is composed of the aldehyde and ketone groups.
No, glycerol does not have a carboxyl functional group. It has three hydroxyl groups (-OH) which are responsible for its properties as a polyol.
Morphine contains several functional groups, including a phenol group (OH), an alcohol group (CH3CH2OH), an ether group (ROR'), an amine group (NH2), and an aromatic ring system. These functional groups contribute to the pharmacological actions and properties of morphine as a potent opioid analgesic.
Unique chemical groups that confer special properties to an organic molecule are called functional groups. These groups determine how the molecule interacts with other substances, influencing its reactivity, solubility, and overall behavior in chemical reactions. Examples of functional groups include hydroxyl (-OH), carboxyl (-COOH), and amino (-NH2) groups. Each functional group imparts specific characteristics that are crucial for the molecule's role in biological systems.
Functional groups. These groups determine the chemical behavior and properties of organic compounds.