L(-)-Arabitol, 1 g
Molar mass (M) 152,15 g/mol
Melting point (mp) 102 °C
CAS No. [7643-75-6]
excl. VAT. | 1 g per Pack Qty.
Art. No. 7738.1
Now recurring orders conveniently delivered as a subscription!
With the new Carl Roth Replenishment Service you can let products be ordered automatically which you need regularly in your lab!How it works:
Put all products for your subscription in the desired quantity in the basket.
In the shopping cart, select the option "Order shopping cart as subscription" Order as subscription.
Set Starty point and interval for your subscription and submit order!
By the way: Through your account you can customize or delete your subscriptions anytime.
Do you have a question about this product?
- Subtotal: 0.00
|Order No.||Pack Qty.||Pack.||Price||Quantity|
Available at short notice
Delivery date currently unknown
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.
Monosaccharides are the simplest carbohydrates that cannot be hydrolysed further. They consist of one sugar unit (monosaccharide). The general formula for unmodified monosaccharides is Cn(H2O)m. The most important representatives of monosaccharides are glucose and fructose.
|Appearance||white to off-white powder|
|Assay (GC)||≥99 %|
|Specific rotation [α]a (c=5 in 4 % aq. H3BO3)||-12,0° to -10,0°|
|Melting point||97-107 °C|