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Ruff Degradation is a chemical process used to analyze and simplify carbohydrates by sequentially reducing the carbon chain of aldoses. Named after Otto Ruff, it transforms aldoses into shorter-chain sugars, aiding in structural elucidation and the synthesis of rare sugars. The technique is enhanced by Ruff Fenton Degradation, which incorporates the Fenton reaction for improved efficiency. Additionally, ketoses can be integrated into the process, expanding its applicability in various scientific and industrial fields.
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Ruff Degradation is an oxidative process that simplifies complex carbohydrate structures into more manageable forms
Named after Otto Ruff
Ruff Degradation is named after the German chemist Otto Ruff
Targeting aldoses
Ruff Degradation specifically targets aldoses, which are monosaccharides with an aldehyde group
Ruff Degradation is essential for the structural elucidation of carbohydrates and has practical applications in fields such as medicinal chemistry and genetics
The first step of Ruff Degradation involves the oxidation of an aldose to its corresponding aldonic acid using a strong oxidizing agent
Conversion to lactone
The aldonic acid is then converted to a lactone, which undergoes a chain-shortening reaction
Cleavage of lactone ring
The lactone ring is cleaved using bromine water, followed by the removal of the terminal carbon atom as carbon dioxide
The end product of Ruff Degradation is an aldose with one less carbon atom
Ruff Degradation plays a pivotal role in the structural analysis of sugars, providing insights into their chemical behavior and arrangement of carbon atoms
Ruff Degradation is used in medicinal chemistry for the synthesis of drug molecules, including antibiotics
Ruff Degradation is utilized in genetic research to analyze sugar components within nucleic acids
Ruff Fenton Degradation combines Ruff Degradation with the Fenton reaction, enhancing the degradation capability and efficiency
The Lobry de Bruyn-Alberda van Ekenstein transformation allows for the inclusion of ketoses in Ruff Degradation, broadening its scope and applications
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In the process of ______ Degradation, D-Glucose is transformed into D-Gluconic acid, and subsequently into ______, a pentose sugar.
Ruff
D-Arabinose
01
Initial reactant in Ruff Degradation
Aldose oxidized to aldonic acid using strong oxidizing agent like nitric acid.
02
Lactone formation in Ruff Degradation
Oxidized aldonic acid is converted into a lactone, setting the stage for chain-shortening.
