Carbohydrates are optically active polyhydroxy aldehydes and ketones. They are also called saccharides. All those carbohydrates which reduce Fehling's solution and Tollen's reagent are referred to as reducing sugars. Glucose, the most important source of energy for mammals, is obtained by thy hydrolysis of starch. Vitamins are accessory food factors required in the diet. Proteins are the polymers of α-amino acids and perform various structural and dynamic functions in the organisms. Deficiency of vitamins leads to many diseases. Answer the following:
(a) The penta-acetate of glucose does not react with Hydroxylamine. What does it indicate?
(b) Why cannot vitamin C be stored in our body?
(c) Define the following as related to proteins:
(i) Peptide linkage
(ii) Denaturation
OR
(c) Define the following as related to carbohydrates:
(i) Anomers
(ii) Glycosidic linkage