D-Allose, 100 mg
Molar mass (M) 180,16 g/mol
Melting point (mp) 146 °C
CAS No. [2595-97-3]
Excl. btw | 100 mg Per VE
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|6010.1||100 mg||glass||44,65 €||
|6010.2||50 mg||glass||32,15 €||
Leveringsdatum onbekend op dit moment
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.
|Specific rotation [α]a (c=1 in H2O)||13,5° to 16,5°|
|Sulphated ash||≤0,05 %|
|Heavy metals||≤0,001 %|