Chemistry of carbohydrate pdf

The understanding of the structure and function of carbohydrates and glycoconjugates remains vital in many fields, notably in medicine and molecular biology. This new volume of Carbohydrate Chemistry contains critical reviews covering the latest findings in both chemical and biological sciences, and demonstrates the interdisciplinary nature of modern carbohydrate research.

This book addresses diverse applications that continue to be major challenges for carbohydrate chemists. The oxidative deamination reactions and synthesis of. Jump to main content. Jump to site search. You do not have JavaScript enabled. Please enable JavaScript to access the full features of the site or access our non-JavaScript page. Oxidative deamination of amino sugars: recent advances Vikram A.

Sarpe and David Crich. Log in to access for FREE. Crocker, Roberta Marchetti and Alba Silipo. Buy chapter. Hydrogen-bond-mediated aglycone delivery HAD and related methods in carbohydrate chemistry Michael P. Mannino and Alexei V. Formation of 2-ketoheptoses Joachim Thiem. Witczak, Roman Bielski and Tomasz Poplawski. Application of computational methods for the studies of carbohydrate reactivity Alexey G. Gerbst, Vadim B. Krylov and Nikolay E. Recent advances in the application of NMR methodologies to analyze the conformation, dynamics, and interactions of saccharides A.

Arda, U. Atxabal, S. Different carbohydrates are formed by the way these elements bond to each other and the number of each type of atom. Usually, the ratio of hydrogen atoms to oxygen atoms is , which is the same as the ratio in water. The word "carbohydrate" comes from the Greek word sakharon , which means "sugar". In chemistry, carbohydrates are a common class of simple organic compounds.

A carbohydrate is an aldehyde or a ketone that has additional hydroxyl groups. Two monosaccharides link together to form a disaccharide. Monosaccharides and disaccharides are called sugars and typically have names ending with the suffix -ose. More than two monosaccharides link together to form oligosaccharides and polysaccharides.

In everyday usage, the word "carbohydrate" refers to any food that contains a high level of sugars or starch. In this context, carbohydrates include table sugar, jelly, bread, cereal, and pasta, even though these foods may contain other organic compounds.

For example, cereal and pasta also contain some level of protein. Carbohydrates serve several biochemical functions:. Three characteristics are used to classify monosaccharides:. A monosaccharide is D or L, depending on the orientation of the asymmetric carbon located furthest from the carbonyl group. In a D sugar, the hydroxyl group is on the right the molecule when written as a Fischer projection. If the hydroxyl group is on the left of the molecule, it is an L sugar.

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