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The Sugars

D-2-deoxyribose, desoxyribose, CjHioO. The sugar isolated by hydrolysis of DNA. Colourless crystals, m.p. 9UC, soluble in water. [Pg.128]

D-galactose, C HiiOe. Crystallizes in the pyranose form m.p. 1I8-120 C (monohydrate), 165-5" C (anhydrous). An isomer of glucose which is fairly widely distributed in plants. It is a constituent of raffinose and slachyose, of hemicelluloses, of pectin, of gums and mucilages, and of some glycosides. In animals it forms half the lactose molecule and is the sugar found in the brain. Chemically it is very similar to glucose. It has the structure... [Pg.185]

D-glucose, dextrose, C Hi20 . The most common hexose sugar. It is present in many plants, and is the sugar of the blood. It is a constituent of starch, cellulose, glycogen, sucrose and many glycosides, from all of which it can be obtained by hydrolysis with acids or enzymes. [Pg.190]

Molisch s test A general test for carbohydrates. The carbohydrate is dissolved in water, alcoholic 1-naphthol added, and concentrated sulphuric acid poured down the side of the tube. A deep violet ring is formed at the junction of the liquids. A modification, the rapid furfural test , is used to distinguish between glucose and fructose. A mixture of the sugar, 1-naphthol, and concentrated hydrochloric acid is boiled. With fructose and saccharides containing fructose a violet colour is produced immediately the solution boils. With glucose the appearance of the colour is slower. [Pg.264]

In RNA the sugar is ribose and uracil replaces thymine. Different varieties of RNA exist with widely different molecular weights. Messenger RNA conveys information in the form of the sequence of bases from DNA to RNA on the ribosomes, where proteins are... [Pg.283]

D-ribose, CjHioOj. M.p. 87 0. The sugar of ribonucleic acid it is therefore present in all plant and animal cells. It has the furanose structure shown. [Pg.346]

For an elementary study of the sugars, it is not suggested that the student should remember the structure of the disaccharides their chief and clturactet-istic reactions will, ho. e er, be readily understood if the following facts arc borne in mind. [Pg.136]

This is done by estimating the reducing power of the sugar after hydrolysis (or inversion ) by acid, the glucose and fructose thus formed having very nearly the same reducing power. [Pg.462]

Benzoates. Benzoyl chloride has a very limited application as a reagent in the sugar series, but it is useful for the preparation of a crystal line derivative of glucose and of fructose. [Pg.456]

As shown in Figure 45.1, the bases appear in complementary pairs, A with T and G with C in this particular example, the sequence for one strand of DNA is A-T-C-G-T- while the other strand is -T-A-G-C-A-. The sequences of the bases attached to the sugar-phosphate backbone direct the production of proteins from amino acids. Along each strand, groups of three bases, called codons, correspond to individual amino acids. For example, in Figure 45.1, the triplet CGT, acting as a codon, would correspond to the amino acid serine. One codon, TAG, indicates where synthesis should begin in the DNA strand, and other codons, such as ATT, indicate where synthesis should stop. [Pg.327]

A chain of nucleotides containing only deoxyribose as the sugar is a DNA. Similarly, RNA possesses chains nucleotides having only ribose as the sugar and is therefore a ribonucleic acid. [Pg.422]

Port-type ted dessert wines require skin contact time to extract the anthocyanins, but the fermentation must be short to retain the sugar level neat the 6—10% level desired. The winemaker cannot always achieve desired composition in individual lots. In order to teach the desired standard, it is necessary to make new lots to enable blending to that standard. The right volume of a tedder, less sweet wine will need to be made to bring to standard a lot with low color and mote sugar, for example, while keeping the alcohol also within the desired limits. [Pg.374]


See other pages where The Sugars is mentioned: [Pg.138]    [Pg.160]    [Pg.160]    [Pg.176]    [Pg.177]    [Pg.184]    [Pg.189]    [Pg.193]    [Pg.193]    [Pg.206]    [Pg.284]    [Pg.306]    [Pg.333]    [Pg.340]    [Pg.350]    [Pg.376]    [Pg.382]    [Pg.414]    [Pg.419]    [Pg.193]    [Pg.112]    [Pg.134]    [Pg.138]    [Pg.138]    [Pg.368]    [Pg.368]    [Pg.368]    [Pg.460]    [Pg.461]    [Pg.462]    [Pg.463]    [Pg.451]    [Pg.27]    [Pg.1059]    [Pg.1061]    [Pg.1169]    [Pg.21]    [Pg.374]    [Pg.421]   


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An Example, the Production of Ethanol from Sugar

Anhydro Sugars as Intermediates in the Interconversion of Configurational Isomers

Anhydro Sugars of the Glycosan Type

Anhydro Sugars of the Hydrofuranol Type

Annulation Reactions on the Sugar Template

Antibiotic substances chemistry of the amino sugars derived

Application of the Oxo Reaction to Anhydro Sugars Having an Ethylene Oxide Ring

Application of the Sugar-Sulfite Reaction to Food Problems

Assignment of the Sugar and Polyol Carbon Atoms

Attachment to the Sugar

Barrett, Elliott, P., Trends in the Development of Granular Adsorbents for Sugar Refining

Based on Changing the Configuration of Other Sugars

Behavior of the Sugars with Short Carbon Chains

Biochemical reductions at the expense of sugars

By-Products of the Sugar Industry

Carbocyclization of the Sugar Backbone

Chemistry of the amino sugars

Derivatives with Sulphur in the Sugar Ring

Dianhydro Sugars Not Involving the Anomeric Carbon Atom in Anhydro Bonds

Dutcher, James D., Chemistry of the Amino Sugars Derived from Antibiotic Substances

Factors for the calculation of invert sugar

Formation and Cleavage of the Oxygen Ring in Sugars

General Chemistry of the 2-Amino Sugars

General reactions of the sugars

Glycosides methyl, of the common sugars

Glycosides of the common sugars

Glycosides phenyl, of the common sugars

Glycosides the sugars

Honey, the sugars

Identification of the 2-Amino Sugars

Jeanloz, Roger W., The Methyl Ethers of 2-Amino-2-deoxy Sugars

Lead tetraacetate action of, on the sugars

Lipid-linked sugars as intermediates in the biosynthesis

Metabolism of the sugar alcohols and their derivatives

Modification of the Sugar

Modification of the Sugar Moiety

Nature of the Sugar-Bisulfite Addition Compounds

Neuberg, Biochemical Reductions at the Expense of Sugars

Neuberg, Carl, Biochemical Reductions at the Expense of Sugars

Occurrence and Structural Features of the Natural Sugars

Of the base and sugar

Peat, Stanley, The Chemistry of Anhydro Sugars

Perlin, A. S., Action of Lead Tetraacetate on the Sugars

Permethylated Sample, and Analysis of the Partially Methylated Sugars

Physical Properties of the Sugar Alcohols

Polymers in the Sugar Industry

Prime materials and products of the sugar industry

Process for the Alkaline Oxidative Degradation of Reducing Sugars

Properties of the Higher-carbon Sugars

Rearrangement of the Sugar Skeleton Discovered En Route to Higher-Carbon Sugars

Rearrangements Changing the Structure of a Sugar Skeleton

Rearrangements Connected with the Change of Sugar Unit(s)

Ring Structures of the Sugars

Role of the Sugar

Shortening the Carbon Chain of Sugars

Structural Feature of Uronate—Sugar Conjugates, and the General Pathways for Degradation

Studying the Composition of Sugars in Solution

Sugar Intermediates Used in the Synthesis of Glycosiduronic Acids

Sugar analogs having phosphorus in the hemiacetal

Sugars aspects of the chemistry

Sugars biochemical reductions at the expense

Sugars developments in the chemistry

Sugars of the cardiac glycosides

Sugars sulfates of the simple

Synthesis of the Sugars

Tabular Survey of Reductive Desulfurizations in the Sugar Series

The Chemistry of Anhydro Sugars

The Detection, Analysis and Chemistry of Sugar Nucleotides

The Discovery of Sugar Nucleotides

The Interconversion of Sugars in Nature

The Oldest Sugar-Free Candy Licorice

The Pyrolysis of Sugars

The Reduction of Sugars to Alcohols by Hydrogen and Raney Nickel

The Sugar Chains

The Sugar Substitutes

The Sugars in Solution

The Synthesis of Sugars from Non-carbohydrate Substrates

The Use of Anhydro Sugars in Synthesis

The preparation of amino sugars by nucleophilic displacement

Turvey, J. R., Sulfates of the Simple Sugars

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