By Derek Horton
Considering that its inception in 1945, this serial has supplied serious and integrating articles written via examine experts that combine business, analytical, and technological points of biochemistry, natural chemistry, and instrumentation technique within the examine of carbohydrates. The articles supply a definitive interpretation of the present prestige and destiny traits in carbohydrate chemistry and biochemistry. prime quality entire stories overlaying all points of carbohydrate chemistry
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Additional resources for Advances in Carbohydrate Chemistry and Biochemistry, Vol. 59
78 In strain 49 and X6C61, this hexose is replaced by the C-5 epimer, ␣-d-Galp. l-Altrose was puriﬁed by preparative paper chromatography after hydrolysis of the polymer, and the l-conﬁguration was conﬁrmed by its optical rotation. l-Altrose is transformed into 1,6-anhydroaltrose on treatment with aqueous acid; the acid catalyzed equilibrium is reached when the latter compound constitutes 60–65% of the total carbohydrate in solution. Apparently, the enantiomeric d-altrose has not been found in Nature.
D-, l-, dl-Glyceraldehyde, Methods Carbohydr. , 1 (1962) 61–63. 15. C. E. Ballou and H. O. L. Fischer, The synthesis of d-glyceraldehyde-3-phosphate, J. Am. Chem. , 77 (1955) 3329–3331. ¨ 16. M. Betti and P. Pratesi, Uber die optische Spaltung des racemischen Glycerinaldehyds, Biochem. , 274 (1934) 1–3. 17. H. H. Strain and W. H. Dore, Polymerization of dihydroxyacetone, J. Am. Chem. , 56 (1934) 2649–2650. 18. C. E. Ballou and H. O. L. Fischer, The synthesis of dihydroxyacetone phosphate, J. Am.
In combination with d-glucose, as the disaccharide lactose, it is an important constituent of the milk of mammals. 86 This monosaccharide is present only in the pyranose form in the mammalian oligosaccharides. However, 22 r. m. de lederkremer and c. 87 Preparation. The method most frequently used involves the hydrolysis of lactose by acids, and fractional crystallization of the d-galactose liberated. A modiﬁcation of the method entails removal of the d-glucose by fermentation with yeasts, and crystallization of the d-galactose remaining.