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Glucose value chains

Apart from dehydration of glucose or fructose in the presence of alcohols and acid catalysts, synthesis strategies via 5-(chloromethyl)furfural and subsequent heating in the desired alcohol or utilizing furfuryl alcohol as feedstock have been demonstrated [89-98], While 5-(chloromethyl)furfural may be derived in one step based on cellulose, a synthesis procedure starting from furfuryl alcohol utilizes hemicellulose as feedstock, bridging the C5 and C6 carbohydrate value chain. [Pg.77]

A feature of Horowitz and Gentili s work was the use of nuclear magnetic resonance spectroscopy. They showed that the 5 value for the benzylic proton [Hb in structure (7)], at C-1 of the D-glucose side-chain in vitexin, is virtually unchanged in the hepta-O-methyl and hepta-O-acetyl derivatives from this, it follows that the carbon atom which carries this proton cannot also carry a hydroxyl group (otherwise, acetylation would cause the signal to shift to much lower field, and methylation, to a higher field)... [Pg.363]

Cytochrome c and cytochrome/both are involved in the electron transfer chain from glucose metabolites to molecular oxygen in aerobic organisms. From values of the half-cell potentials of cytochrome c and of cytochrome/at 30°C, it is possible to calculate that is 0.11 V for the reaction in Equation (12.12) [4]. Hence... [Pg.284]

The term mutarotation means the variation of optical rotation with time, ohserved in a solution of sugar on standing. Let us have a look at this phenomenon in a glucose solution. The pure a anomer of glucose has an m.p. of 146 °C and a specific rotation [a]o +112.2°, and the specific rotation on standing is +52.6°, while pure (3 anomer has an m.p. of 148-155 °C and a specific rotation [a]D + 18.7°, and the specific rotation on standing is + 52.6°. When a sample of either pure anomer is dissolved in water, its optical rotation slowly changes and ultimately reaches a constant value of + 52.6°. Both anomers, in solution, reach an equilibrium with fixed amounts of a (35 per cent), (3 (64 per cent) and open chain ( 1 per cent) forms. [Pg.307]


See other pages where Glucose value chains is mentioned: [Pg.14]    [Pg.105]    [Pg.521]    [Pg.297]    [Pg.82]    [Pg.421]    [Pg.326]    [Pg.646]    [Pg.296]    [Pg.242]    [Pg.616]    [Pg.149]    [Pg.208]    [Pg.133]    [Pg.384]    [Pg.376]    [Pg.640]    [Pg.177]    [Pg.30]    [Pg.140]    [Pg.145]    [Pg.230]    [Pg.338]    [Pg.348]    [Pg.368]    [Pg.384]    [Pg.128]    [Pg.166]    [Pg.414]    [Pg.118]    [Pg.280]    [Pg.221]    [Pg.93]    [Pg.52]    [Pg.283]    [Pg.471]    [Pg.11]    [Pg.172]    [Pg.782]    [Pg.963]    [Pg.503]    [Pg.262]    [Pg.267]    [Pg.125]    [Pg.383]    [Pg.559]    [Pg.561]   
See also in sourсe #XX -- [ Pg.114 , Pg.115 , Pg.118 ]




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Glucose chain

Value chain

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