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Generally, the carbohydrate part(s) play an integral role in the function of a glycoconjugate; prominent examples of this are neural cell adhesion molecule (NCAM) and blood proteins where fine details in the carbohydrate structure determine cell binding (or not) or lifetime in circulation.
Carbohydrate chemistry is a field of study concerned with the synthesis, structure and function of carbohydrates. Due to the complexity of these structures, the chemical synthesis of carbohydrates has a variety of unique strategies and methods.
Typical 1 H NMR chemical shifts of carbohydrate ring protons are 3–6 ppm (4.5–5.5 ppm for anomeric protons). Typical 13 C NMR chemical shifts of carbohydrate ring carbons are 60–110 ppm In the case of simple mono- and oligosaccharide molecules, all proton signals are typically separated from one another (usually at 500 MHz or better NMR ...
The carbohydrate may be in the form of a monosaccharide, disaccharide(s), oligosaccharide(s), polysaccharide(s), or their derivatives (e.g. sulfo- or phospho-substituted). One, a few, or many carbohydrate units may be present. Proteoglycans are a subclass of glycoproteins in which the carbohydrate units are polysaccharides that contain amino ...
The reverse anomeric effect, proposed in 1965 by R. U. Lemieux, is the tendency for electropositive groups at the anomeric position to be oriented equatorially. [1] Original publication reported this phenomenon with N-(2,3,4,6-tetra-O-acetyl-α-D-glucopyranosyl)-4-methylpyridinium bromide. However, further studies have shown the effect to be a ...
Carbohydrase is the name of a set of enzymes that catalyze five types of reactions, turning carbohydrates into simple sugars, from the large family of glycosidases. [ 1 ] Carbohydrases are produced in the pancreas , salivary glands and small intestine , breaking down polysaccharides .
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
The carbons of the chain are conventionally numbered from 1 to n, starting from the end which is closest to the carbonyl. If the carbonyl is at the very beginning of the chain (carbon 1), the monosaccharide is said to be an aldose, otherwise it is a ketose. These names can be combined with the chain length prefix, as in aldohexose or ...