Xylan, 250 g
Molar mass (M) (132)n g/mol
Melting point (mp) >300 °C
CAS No. [9014-63-5]
excl. VAT. | 250 g per Pack Qty.
Art. No. 8659.3
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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).
|Appearance||white to almost white powder|
|Assay (HPLC)||≥95 %|
|pH value (50 % in water)||3,5-6,5|
|Loss on ignition||≤0,5 %|