D(+)-Maltose monohydrate, 100 g
Molar mass (M) 360,32 g/mol
Melting point (mp) 121 °C
CAS No. [6363-53-7]
excl. VAT. | 100 g per Pack Qty.
Art. No. 8951.1
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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.
|Assay (HPLC, dry substance)||≥92 %|
|pH (30% in water)||4,0-5,5|
|Heavy metals (as Pb)||≤0,001 %|
|Loss on drying (120 °C)||≤7,0 %|
|Sulphated ash||≤0,1 %|