D(+)-Saccharose, 50 g
Molar mass (M) 342,30 g/mol
Melting point (mp) 170 °C
CAS No. 57-50-1
excl. VAT. | 50 g per Pack Qty.
Art. No. 8890.1
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|Endotoxin content||≤1,5 E.U./g|
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Carbohydrates or Saccharides make up 50 % of the dry biomass of the earth and are therefore the most frequent class of biomolecules. Besides at least two hydroxy groups, they also have an aldehyde or a ketone group and can be subdivided according to the number of monomeric components in mono-, di-, oligo and polysaccharides.
Whereas mono-, di- and oligosaccharides are soluble in water, taste sweet and are therefore called as sugar, polysaccharides are hardly, or not at all, soluble in water and have a neutral taste.
Carbohydrates, together with fats and proteins make up a large percentage of nutrition. In addition to their central role as an energy source, they are also an important structural component especially in plants (e.g. Cellulose). Ribose, a monosaccaride with five carbons (C5H10O5) is an essential element of coenzymes (such as ATP, FAD and NAD) and a structural component of RNA. Desoxyribose (a ribose derivative) is a structural component of DNA.
Disaccharides consist of two monosaccharide units. These are interlinked covalently via a glycocide bond. The most familiar representatives are saccharose, lactose and maltose.
|Appearance||white to off-white powder|
|Loss on drying (3 h, 105 °C)||≤0,1 %|
|Specific rotation [α]a (c=26 in H2O)||+66,3° to +67,0°|
|Sulphite (SO3)||≤0,001 %|