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Titlebook: Essentials of Carbohydrate Chemistry; John F. Robyt Textbook 1998 Springer Science+Business Media New York 1998 Polysaccharid.Termination.

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發(fā)表于 2025-3-21 16:39:43 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Essentials of Carbohydrate Chemistry
編輯John F. Robyt
視頻videohttp://file.papertrans.cn/316/315613/315613.mp4
叢書名稱Springer Advanced Texts in Chemistry
圖書封面Titlebook: Essentials of Carbohydrate Chemistry;  John F. Robyt Textbook 1998 Springer Science+Business Media New York 1998 Polysaccharid.Termination.
描述Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practicing scientists, this text/reference will be of interest to a wide range of disciplines influenced by carbohydrates: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
出版日期Textbook 1998
關(guān)鍵詞Polysaccharid; Termination; biochemistry; biosynthesis; enzymes; influence; microbiology
版次1
doihttps://doi.org/10.1007/978-1-4612-1622-3
isbn_softcover978-1-4612-7220-5
isbn_ebook978-1-4612-1622-3Series ISSN 0172-6323
issn_series 0172-6323
copyrightSpringer Science+Business Media New York 1998
The information of publication is updating

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Silvère Bonnabel,Pierre Rouchonhe energy necessary to form the carbon-carbon bonds in the synthesis of carbohydrate came from the sun. While all of this is true, the process is far more complex than the simple reaction given in Chapter 1.
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Polysaccharides I, C-2, C-3, C-4, or C-6 of, for example, D-glucose (see, Fig 6.1). The chain can be either linear or branched. The branches can be single monosaccharide units, chains of two or more monosaccharide units of uniform number, or chains of a variable number of monosaccharide units.
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Sweetness,t that the differences in sweetness of the carbohydrates are due to differences in the stereochemical arrangements of their chiral hydroxyl groups. Table 5.1 lists the relative sweetness of a number of carbohydrates.
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