Technical Data Sheet
Lactulose, 25 g
Molar mass (M) 342,20 g/mol
Melting point (mp) 169 °C
WGK 1
CAS No. 4618-18-2
EG-Nr. 225-027-7
€66.55/Pack Qty.
excl. VAT. | 25 g per Pack Qty.
Art. No. CN98.2
- Subtotal: 0.00
Art. No. | Pack Qty. | Pack. | Price | Quantity | |
---|---|---|---|---|---|
CN98.1 | 10 g | plastic |
€33.25 |
|
|
CN98.2 | 25 g | plastic |
€66.55 |
|
|
CN98.3 | 50 g | plastic |
€117.20 |
|
|
In stock
Available
In procurement
No longer available
Delivery date currently unknown
|
- Subtotal: 0.00
Downloads / MSDS
General information
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
Disaccharides consist of two monosaccharide units. These are interlinked covalently via a glycocide bond. The most familiar representatives are saccharose, lactose and maltose.
Certificates of Analysis
Type analysis
Assay | ≥98 % |
Water (KF) | ≤2.0 % |
Specific rotation [α]20D | -50° to -46° |