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 Chapter 25: Carbohydrates 
Ch 25 contents

Reactions of Carbohydrates
Carbohydrates are characterised by the reactions of the component functional groups: alcohols, aldehydes or ketones and acetals or ketals.
 

 
Alkylation of -OH
(preparation of ethers)
Acylation of -OH
(preparation of esters)
Reduction
Oxidation (mild)
(reducing sugars)
Hydrolysis
Glycoside formation 

Other reactions from earlier chapters that can be applied to carbohydrates included:


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© Dr. Ian Hunt, Department of Chemistry, University of Calgary