25 Jan Identify and label the monosaccharides that the disaccharide is made from. (b) (1 point) Identify the anomeric carbons associated with each monomer by circling them. (c) (1 point) Character
(a) (1 point) Identify and label the monosaccharides that the disaccharide is made from.
(b) (1 point) Identify the anomeric carbons associated with each monomer by circling them.
(c) (1 point) Characterize the glycosidic linkage by designating the carbons involved and
orientation of the bond.
(d) (1 point) Based on the structure, predict whether the disaccharide would be positive or
negative towards Seliwanoff’s assay.
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