During the Napoleonic Wars in the early 1800s, there was a
Chapter 0, Problem 5.5(choose chapter or problem)
During the Napoleonic Wars in the early 1800s, there was a sugar shortage in Europe because supply ships could not enter block aded harbors. To create artifi cialsweeteners, German scientists hydrolyzed wheat starch. They did this by adding hydroch1oric acid to heated starch solutions, breaking some ofthe glycosidic linkages between the glucose monomers. The graph here shows the percentage ofglycosidic linkages broken overtime. Why do you think consumers found the sweetener to be less sweet than sugar? Sketch a glycosidic linkage in starch using Figures 5.5a and S.7b roT reference. Show how the acid was able to break this bond Why do you think the acid broke only SO% ofthe linkages in the wheatstarch?
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