By Derek Horton
In view that its inception in 1945, this serial has supplied serious and integrating articles written through study experts that combine commercial, analytical, and technological features of biochemistry, natural chemistry, and instrumentation method within the research of carbohydrates. The articles supply a definitive interpretation of the present prestige and destiny tendencies in carbohydrate chemistry and biochemistry. top of the range accomplished reports overlaying all facets of carbohydrate chemistry
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Additional info for Advances in Carbohydrate Chemistry and Biochemistry, Vol. 59
Occurrence and preparation. , family Lauraceae; see under d-glycerod-galacto-heptose) and from dried roots of Primula ofﬁcinalis Jacq256 (see under d-glycero-d-gluco-heptose). 282 Sephton and Richtmyer prepared the nonulose by using Sowden’s 2-nitroethanol procedure and the diazomethane synthesis. r. m. de lederkremer and c. gallo-rodriguez 52 Occurrence and preparation. This nonulose was obtained from the ripe avocado (Calavo, Hass variety) by extraction and cellulose chromatography (see under d-glycero-d-galacto-heptose).
113 ␤-Linked l-gulose is the only monosaccharide present in the main polar lipid of the archaeobacterial species Thermoplasma acidophilum and T. 114 In a later paper115 gulose was identiﬁed in other neutral glycolipids isolated from T. acidophilum but the enantiomeric conﬁguration was not established. Preparation. 116 26 r. m. de lederkremer and c. gallo-rodriguez Occurrence. There are many polysaccharides that yield d-mannose on hydrolysis. 117 Salep mucilage from tubers of Orchidaceae, the seed of Phoenix canariensis, and white spruce hemicellulose are rich enough sources of d-mannose that they have been used for the preparation of this sugar.
89 Occurrence. 91 It is a constituent of agars, carrageenan, other algal polysaccharides, and ﬂaxseed gum. 94 Preparation. l-Galactose can be prepared by acid hydrolysis of agar or ﬂaxseed gum. 95 naturally occurring monosaccharides 23 Occurrence. D-Glucose (23), in free or combined form, is not only the most common of the sugars but also is probably the most abundant organic compound. It occurs free in blood, cerebrospinal ﬂuid, fruits, honey, lymph, plant juices, and urine, and is a major component of many oligosaccharides and d-glucosides, including sucrose.
Advances in Carbohydrate Chemistry and Biochemistry, Vol. 59 by Derek Horton