Monosaccharide SugarsMonosaccharide Sugars

In a single volume, Monosaccharide Sugars critically summarizes the applied and potentially useful strategies for the synthesis and degradation of monosaccharides by chain-elongation, degradation, and epimerization.

Author: Zoltan Gyorgydeak

Publisher: Elsevier

ISBN: 0080536980


Page: 508

View: 140

In a single volume, Monosaccharide Sugars critically summarizes the applied and potentially useful strategies for the synthesis and degradation of monosaccharides by chain-elongation, degradation, and epimerization. These methodologies permit the synthesis of rare or unnatural monosaccharides that are frequently employed as chiral building blocks in natural products synthesis, as well as for producing sugar derivatives labeled with radioactive isotopes. Representative and well-established experimental procedures are provided to illustrate the potential of the synthetic transformation.Degradation of carbohydrates also represents an invaluable tool for the structural elucidation of certain natural products, suchas glycosides, antibiotics, and polysaccharides. When describing the individual methods, unique supplementary collections of the prepared sugar derivatives are shown in tabular form. This compendium will eliminate tedious literature searches for those engaged in research and teaching on the chemistry and biochemistry of saccharides and other natural products, and also for those working on the medicinal and metabolic investigation of related substances of biological importance. Illustrates the practical potential of well-established experimental procedures in synthetic transformations Provides supplementary collections of prepared sugar derivatives in tabular form Summarizes in a single volume the methods of obtaining carbohydrate-derived compounds


CH OH с H TH C OH OH C I - 0 H OH С Monosaccharides : The Single Sugars The most common monosaccharides in the human diet are • glucose • fructose ...

Author: Paul M. Insel

Publisher: Jones & Bartlett Learning

ISBN: 0763707651


Page: 740

View: 881

Nutrition is unique in its behavioral approach--challenging students to actively participate, not just memorize the material. Offering a balanced coverage of behavioral change and the science of nutrition.

A Natural History of WineA Natural History of Wine

Some monosaccharide sugars take up a pentose or hexose form, according to how many “points” (five or six) there are in the ring. Carbons lie at the corners ...

Author: Ian Tattersall

Publisher: Yale University Press

ISBN: 9780300216608


Page: 264

View: 595

“Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science.”—Neil deGrasse Tyson A Wall Street Journal Best Book for Wine Lovers An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensable for anyone who wishes to appreciate wine to its fullest. “Chemistry. Evolutionary biology. Genetics. This book is an excellent layman’s refresher on these diverse topics, and many more, and how they fit into the grand scheme of wine . . . A fact-packed and accessible read that goes a long way toward explaining why and how wine became such an important component in our enjoyment of the natural world.”—Wine Spectator

Organic Chemistry Science Fair Projects Revised and Expanded Using the Scientific MethodOrganic Chemistry Science Fair Projects Revised and Expanded Using the Scientific Method

Sugars are carbohydrates. The Greek word for sugar is sakcharon. There are simple sugars, such as glucose and fructose, which are called monosaccharides.

Author: Robert Gardner

Publisher: Enslow Publishers, Inc.

ISBN: 9781464500992


Page: 160

View: 852

Do all onions cause your eyes to tear when you cut them? What happens if you heat a carbohydrate? How is an electric cell made? Using easy-to-find materials and the scientific method, student scientists can learn the answers to these questions and more. For students interested in competing in science fairs, the book contains lots of great suggestions and ideas for further experiments.

Introduction to Plant BiotechnologyIntroduction to Plant Biotechnology

All sugars are sugars , amino acids and fatty acids . ... a hexose monosaccharide , is the large molecule can be referred to as principal food component of ...

Author: H. S. Chawla

Publisher: Science Publishers

ISBN: 1578082285


Page: 538

View: 240

Plant biotechnology has created unprecedented opportunities for the manipulation of biological systems of plants. To understand biotechnology, it is essential to know the basic aspects of genes and their organization in the genome of plant cells. This text on the subject is aimed at students.

Monosaccharides and disaccharides are known as simple sugars or simple ... plants such as sugar cane and sugar beets. monosaccharide A single sugar unit, ...


Publisher: John Wiley & Sons

ISBN: 9781119577546



View: 986

Introduction to Plant Biotechnology 3 e Introduction to Plant Biotechnology 3 e

Three simple molecules—sugars, amino acids and nucleotides—which form macromolecules have been briefly described. The addition of more monosaccharides in ...

Author: H S Chawla

Publisher: CRC Press

ISBN: 9781439894149


Page: 760

View: 440

This book has been written to meet the needs of students for biotechnology courses at various levels of undergraduate and graduate studies. This book covers all the important aspects of plant tissue culture viz. nutrition media, micropropagation, organ culture, cell suspension culture, haploid culture, protoplast isolation and fusion, secondary metabolite production, somaclonal variation and cryopreservation. For good understanding of recombinant DNA technology, chapters on genetic material, organization of DNA in the genome and basic techniques involved in recombinant DNA technology have been added. Different aspects on rDNA technology covered gene cloning, isolation of plant genes, transposons and gene tagging, in vitro mutagenesis, PCR, molecular markers and marker assisted selection, gene transfer methods, chloroplast and mitochondrion DNA transformation, genomics and bioinformatics. Genomics covers functional and structural genomics, proteomics, metabolomics, sequencing status of different organisms and DNA chip technology. Application of biotechnology has been discussed as transgenics in crop improvement and impact of recombinant DNA technology mainly in relation to biotech crops.

Analytical Characterization of BiotherapeuticsAnalytical Characterization of Biotherapeutics

monosaccharide analysis can infer the absence of N‐linked glycans, ... monosaccharide characterization: sialic acid analysis and neutral sugar analysis.

Author: Jennie R. Lill

Publisher: John Wiley & Sons

ISBN: 9781119384427


Page: 368

View: 578

The definitive guide to the myriad analytical techniques available to scientists involved in biotherapeutics research Analytical Characterization of Biotherapeutics covers all current and emerging analytical tools and techniques used for the characterization of therapeutic proteins and antigen reagents. From basic recombinant antigen and antibody characterization, to complex analyses for increasingly complex molecular designs, the book explores the history of the analysis techniques and offers valuable insights into the most important emerging analytical solutions. In addition, it frames critical questions warranting attention in the design and delivery of a therapeutic protein, exposes analytical challenges that may occur when characterizing these molecules, and presents a number of tested solutions. The first single-volume guide of its kind, Analytical Characterization of Biotherapeutics brings together contributions from scientists at the leading edge of biotherapeutics research and manufacturing. Key topics covered in-depth include the structural characterization of recombinant proteins and antibodies, antibody de novo sequencing, characterization of antibody drug conjugates, characterization of bi-specific or other hybrid molecules, characterization of manufacturing host-cell contaminant proteins, analytical tools for biologics molecular assessment, and more. Each chapter is written by a recognized expert or experts in their field who discuss current and cutting edge approaches to fully characterizing biotherapeutic proteins and antigen reagents Covers the full range of characterization strategies for large molecule based therapeutics Provides an up-to-date account of the latest approaches used for large molecule characterization Chapters cover the background needed to understand the challenges at hand, solutions to characterize these large molecules, and a summary of emerging options for analytical characterization Analytical Characterization of Biotherapeutics is an up-to-date resource for analytical scientists, biologists, and mass spectrometrists involved in the analysis of biomolecules, as well as scientists employed in the pharmaceuticals and biotechnology industries. Graduate students in biology and analytical science, and their instructors will find it to be fascinating and instructive supplementary reading.

Introduction to Nutrition and Metabolism Fourth EditionIntroduction to Nutrition and Metabolism Fourth Edition

The simplest type of sugar is a monosaccharide—a single sugar unit (Section Monosaccharides consist of between three and seven carbon atoms (and ...

Author: David A. Bender

Publisher: CRC Press

ISBN: 9781420043136


Page: 440

View: 583

Extensively revised and updated to reflect our current understanding of nutritional and dietary requirements, Introduction to Nutrition and Metabolism, Fourth Edition includes new information examining the role of nutrition in common chronic diseases. Also new to this edition are revised end-of-chapter exercises, key point summaries, and a CD-ROM with PowerPoint presentations for each chapter, self-assessment tests, clinical problems, a virtual laboratory, and a program for nutrient analysis and meal evaluation. Retaining the wealth of detailed information delivered in the accessible manner of its predecessors, this fourth edition continues to provide a clear introduction to the principles of nutrition and metabolism, the interactions between diet and health, and the scientific basis for dietary goals and recommendations. The author uses concise, authoritative language to emphasize and describe the underlying biochemistry that is essential to an understanding of nutrient function and the ability to evaluate and interpret future advances in nutrition science. With clear and simple diagrams, the text explores the physiological need for food and describes the metabolic pathways, their integration and control, and the biochemical basis of their nutritional and physiological importance. It covers digestion and absorption and the metabolic roles of ATP, enzymes, and coenzymes. Describing the functional utilization of protein, fats, and carbohydrates, the book discusses macronutrients in terms of energy yield, energy balance, and reserves. It also covers the endocrinology of metabolic control and the biochemistry of vitamins and minerals. Examining nutritional biochemistry and the role of diet in heath and disease, Introduction to Nutrition and Metabolism, Fourth Edition provides the scientific basis from which to make prudent and healthy dietary recommendations.

Carbohodrates And ProteinsCarbohodrates And Proteins

Monosaccharide ( monofacchuroses ) . These are sugars which cannot be hydrolysed into smaller molecules . Their general formula is C H2O , ( there are ...

Author: Amit Arora

Publisher: Discovery Publishing House

ISBN: 8183561780


Page: 312

View: 806

This book is written for B.Sc. (Hons.) and M.Sc., students of various universities. In this book my aim has been describe the fundamental principles of organic chemistry. Since I do not consider the chemistry of natural products to be fundamental chemistry but rather the application of fundamental principles. The subject matter described in this book covers much of the basic organic chemistry that is needed by a student who wish to study chemistry as a main subject at degree level. The arrangement of the subjectmatter is based on homologous series and in general, descriptions of reactions are followed by discussion of their mechanisms and these includes an elementary account of the sort of evidence that led workers to suggest mechanisms that are acceptable at the present time.

The Science of CookingThe Science of Cooking

Disaccharide sugars found in food and drink. Glucose or dextran is a monosaccharide also known as blood sugar; glucose is a key energy source for mammalian ...

Author: Joseph J. Provost

Publisher: John Wiley & Sons

ISBN: 9781119210320


Page: 544

View: 938

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

General Organic and Biological ChemistryGeneral Organic and Biological Chemistry

Amino sugar Formation If one of the hydroxyl groups of a monosaccharide is ... In naturally occurring amino sugars, of which there are three common ones, ...

Author: H. Stephen Stoker

Publisher: Cengage Learning

ISBN: 9781305686182


Page: 1232

View: 843

Emphasizing the applications of chemistry and minimizing complicated mathematics, GENERAL, ORGANIC, AND BIOLOGICAL CHEMISTRY, 7E is written throughout to help students succeed in the course and master the biochemistry content so important to their future careers. The Seventh Edition's clear explanations, visual support, and effective pedagogy combine to make the text ideal for allied health majors. Early chapters focus on fundamental chemical principles while later chapters build on the foundations of these principles. Mathematics is introduced at point-of-use and only as needed. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Case Against SugarThe Case Against Sugar

If I'm referring to specific (monosaccharide) sugars—fructose, glucose, lactose, etc.—then that, too, will be clear from the context.

Author: Gary Taubes

Publisher: Anchor

ISBN: 9780451493996


Page: 384

View: 956

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

A Dictionary of Food and NutritionA Dictionary of Food and Nutrition

... metabolic hydrogen, fuels, the and oxygen in the ratio Cn: H2n: On. The basic carbohydrates are the monosaccharide sugars, of which glucose, fructose, ...

Author: David A. Bender

Publisher: Oxford University Press

ISBN: 9780192518422



View: 730

This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. An essential online A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Mastering DiabetesMastering Diabetes

A simple way to understand carbohydrates is to think of monosaccharides as letters ... are formed by combining between two and ten monosaccharide sugars, ...

Author: Cyrus Khambatta, PhD

Publisher: Penguin

ISBN: 9780525540045


Page: 400

View: 960

The instant New York Times bestseller. A groundbreaking method to master all types of diabetes by reversing insulin resistance. Current medical wisdom advises that anyone suffering from diabetes or prediabetes should eat a low-carbohydrate, high-fat diet. But in this revolutionary book, Cyrus Khambatta, PhD, and Robby Barbaro, MPH, rely on a century of research to show that advice is misguided. While it may improve short-term blood glucose control, such a diet also increases the long-term risk for chronic diseases like cancer, high blood pressure, high cholesterol, chronic kidney disease, and fatty liver disease. The revolutionary solution is to eat a low-fat plant-based whole-food diet, the most powerful way to reverse insulin resistance in all types of diabetes: type 1, type 1.5, type 2, prediabetes, and gestational diabetes. As the creators of the extraordinary and effective Mastering Diabetes Method, Khambatta and Barbaro lay out a step-by-step plan proven to reverse insulin resistance-the root cause of blood glucose variability- while improving overall health and maximizing life expectancy. Armed with more than 800 scientific references and drawing on more than 36 years of personal experience living with type 1 diabetes themselves, the authors show how to eat large quantities of carbohydrate-rich whole foods like bananas, potatoes, and quinoa while decreasing blood glucose, oral medication, and insulin requirements. They also provide life-changing advice on intermittent fasting and daily exercise and offer tips on eating in tricky situations, such as restaurant meals and family dinners. Perhaps best of all: On the Mastering Diabetes Method, you will never go hungry. With more than 30 delicious, filling, and nutrient-dense recipes and backed by cutting-edge nutritional science, Mastering Diabetes will help you maximize your insulin sensitivity, attain your ideal body weight, improve your digestive health, gain energy, live an active life, and feel the best you've felt in years.

Introduction to the Chemistry of FoodIntroduction to the Chemistry of Food

Sucrose, while not a reducing sugar itself, browns during cooking following breakdown into its constituent monosaccharide sugars (glucose, and fructose).

Author: Michael Zeece

Publisher: Academic Press

ISBN: 9780128117262


Page: 430

View: 873

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein