α-Cyclodextrin, 5 g, glass
Molar mass (M) 972,86 g/mol
Density (D) 1,483 g/cm³
Melting point (mp) 275 °C
CAS No. [10016-20-3]
excl. VAT. | 5 g per Pack Qty.
Art. No. 4122.1
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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.
Oligo- and polysaccharides
Oligosaccharides consist of three to nine monosaccharide units.
Polysaccharides are macromolecular substances that consist of ≥10 monosaccharide units. A distinction is made between homoglycans, which are made up of only one type of monosaccharides (e.g. starch) and heteroglycans, which consist of at least two different monomeric components (e.g. xanthan).
|Assay (HPLC)||≥98.0 %|
|Solution (10 % in water)||colourless to slightly yellow|
|Loss on drying (3 h, 105 °C, vacuum)||≤12.5 %|
|Specific rotation [α]a (c=1 in H2O)||+143° to +153°|