Which of the following is true about Osazone formation in carbohydrate...
Osazone Formation in Carbohydrates
Osazone formation is a chemical reaction that is used to identify and characterize carbohydrates. It involves the reaction of a reducing sugar with excess phenylhydrazine in the presence of an acid catalyst to form a crystalline derivative known as an osazone. The reaction is specific for reducing sugars, which are those that have a free or potentially free carbonyl group, such as glucose, fructose, and maltose.
6-Membered Transition State
The mechanism of osazone formation involves a six-membered transition state in which the phenylhydrazine reacts with the carbonyl group of the sugar to form a hydrazone intermediate. The acid catalyst then protonates the hydrazone to facilitate the elimination of water and the formation of the osazone.
2 Equivalents of PhNHNH2 are Required
The reaction requires the use of excess phenylhydrazine, typically two equivalents, to ensure that all of the carbonyl groups are reacted. The reaction can be carried out in either acidic or basic conditions, although acidic conditions are more commonly used.
Applications
Osazone formation is a useful tool in carbohydrate chemistry because it allows for the identification and differentiation of different types of sugars based on the structure of their osazone derivatives. The size, shape, and composition of the osazone crystals can be used to identify the specific sugar that was used in the reaction. This technique has been used extensively in the past to identify and characterize various types of sugars, including those found in natural products and human physiology.