D(+)-Saccharose, 5 kg
Molar mass (M) 342,30 g/mol
Melting point (mp) 170 °C
CAS No. [57-50-1]
excl. VAT. | 5 kg per Pack Qty.
Art. No. 9286.2
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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 componentof DNA.
|Appearance||fine white powder|
|Reducing substances (invert sugar)||≤0,04 %|
|Melting point||185-187 °C|
|Grain size 80 % under 100 μm|