Carbohydrates fundamental types

The Dictionary of Carbohydrates, ed. P. M. Collins (see Section 1.2.1), is recommended for an overview of all the fundamental types of carbohydrate. Each compound is classified under one or more types of compound code, and perusal of the printed or electronic version can often resolve uncertainties of nomenclature. The dictionary also forms part of the Combined Chemical Dictionary. 

The applications of synthetic, multivalent carbohydrate derivatives range from their use as inhibitors to biosensors [211] to cell type-specific targeting agents [81,212,213]. Further investigations into the fundamental issues of protein-carbohydrate recognition will provide additional tools and insights for the modulation of physiological processes. 

His research interests have included almost all aspects of water-soluble polymers kinetics and synthesis by free-radical processes, controlled substituent placement in the derivati-zation of carbohydrate polymers, solution and interfacial adsorption and viscosity behavior of both polymer types, and meaningful extrapolation of such fundamental data to the performance of water-soluble polymers in application formulations. He has published more than 70 technical papers and received several patents in these areas of study. 

Many different phospholipids form plasma and organelle membranes in many species and many cell types. Thus, the fundamental structure of each cell is bound by a limiting plasma membrane, which is a protein-carbohydrate modified lipid bilayer. This is so... 

The hydroxyl at C-2 in D-ribose is absent in 2-deoxy-D-ribose. In Chapter 26 we shall see how derivatives of 2-deoxy-D-ribose, called deoxyribonucleotides, are the fundamental building blocks of deoxyribonucleic acid (DNA), the material responsible for storing genetic information. L-Fucose, the carbon chain of which terminates in a methyl rather than a CH2OH group, is often found as one of the carbohydrates in glycoproteins, such as those on the surface of red blood cells that determine blood type (Section 23.25). 

Most of the carbohydrates discussed in this chapter are polyhydroxylated aldehydes or ketones, although there are other polyhydroxylated derivatives. Carbohydrates can be classified in two fruidamental ways The first is based on the type of functional group that accompanies the hydroxyl units and the second on the molecular size of the carbohydrate. If the fundamental unit of a carbohydrate is 1, carbohydrates are classified by the nature of the functional groups and X. In structure 1, several repeating CHOH units are defined by the integer n, where n = 3, n = 5, n = 6, etc. When n = 3, for example, 1 is X -CHOH-CHOH-CHOH-X. Most carbohydrates are defined by making X and/or X = CH2OH, CHO, COR (a ketone), or COOH. 

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