The Galactose Formula is also referred to as brain sugar. It is a monosaccharide sugar that is roughly the same sweetness as glucose and approximately 65% the sweetness of sucrose. It is a glucose C-4 epimer. E. O. Erdmann hydrolysed lactose in 1855, yielding galactose (unknown at that time). Galactose can be found in open-chain and cyclic forms. It can be found in dairy products, avocados, sugar beets, and other gums. Because of structural differences, galactose has a higher melting point than glucose.
What Is Galactose?
Galactose Formula is a simple sugar that occurs in lactose in the D-form and belongs to the class of simple carbohydrates. Charles Weissman coined the term galactose, which is derived from the Greek word galaktos, which means milk, and ose is used for sugars. It is a white solid with no odour. Students can learn more about the Galactose Formula and its properties with the help of the various resources provided by Extramarks. All the resources offered by Extramarks can be downloaded from the website and mobile application of Extramarks.
What Is The Formula Of Galactose?
The Galactose Formula has the molecular formula C6H12O6. Galactose is a monosaccharide and glucose epimer. The hydrogen bond donor and acceptor have property values of 5 and 6, respectively.
Structure Of Galactose
The Galactose Formula is made up of two different sugars: galactose and glucose. It’s a type of disaccharide. Louis Pasteur isolated and studied galactose for the first time in 1856, giving it the name “lactose.” Berthelot renamed it “galactose” or “glucose lactique” in 1860. Emil Fischer and Robert Morrell discovered the structure of galactose in 1894. Galactose can be found in open-chain and cyclic forms. A carbonyl is found at the end of the chain in the open-chain form.
Properties Of Galactose
Galactose is a simple sugar that occurs in lactose in the D-form and belongs to the class of simple carbohydrates. It is a white solid with no odour. Galactose is a monosaccharide and glucose epimer. It has a density of 1.5 g/cm3. It has a boiling point of 168-170 °C (334-338 °F). Galactose is a type of monosaccharide. Lactose is formed when glucose (monosaccharide) is combined with it in a condensation reaction.