N-Acetyl-D-glucosamine, 50 g, plastic
Molar mass (M) 221,21 g/mol
Melting point (mp) 215 °C
Storage temp. -20 °C
Transport temp. ambient temp.
CAS No. [7512-17-6]
excl. VAT. | 50 g per Pack Qty.
Art. No. 8993.1
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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.
|Appearance||white to whitish cryst. powder|
|Assay (HPLC)||≥98 %|
|Specific rotation [α]a (c=1 in H2O)||+39.0° to +43.0°|
|Sulphated ash||≤0,1 %|
|Water (KF)||≤1,0 %|