Noun
A limpid, colorless, inflammable liquid from the slow oxidation of alcohol under the influence of platinum black.
Source: Webster's dictionaryDivision Carbohydrates are polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives and their polymers having linkages of the acetal type. Source: Internet
Saccharose does not have a reducing end because of full acetal formation between the aldehyde carbon of glucose (C1) and the keto carbon of fructose (C2). Source: Internet
Lactose contains a reducing end at its glucose moiety, whereas the galactose moiety form a full acetal with the C4-OH group of glucose. Source: Internet
Physical and chemical properties Structural O-α- D -glucopyranosyl-(1→2)-β- D -fructofuranoside In sucrose, the components glucose and fructose are linked via an acetal bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. Source: Internet
The picture on the right shows a fractured acetal joint in a water supply system. Source: Internet
Under acidic conditions, the hemiacetal and the alcohol can further react to form an acetal and water. Source: Internet