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Chemistry of the carbohydrates /
Chemistry of The Carbohydrates.
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1948.
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| Colección: | Core historical literature of agriculture. Food science and human nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Chemistry of the Carbohydrates; Copyright Page; Preface; Table of Contents; Chapter I. Introduction; 1. Development of Carbohydrate Chemistry; 2. General Chemistry; 3. Nomenclature and Definitions; Chapter II. Structure and Stereochemistry of the Monosaccharides; 1. Structures of Glucose and Fructose; 2. Stereochemistry; 3. Ring Structures of the Sugars; 4. Homomorphous Sugars; 5. The Sugars in Solution; 6. Optical Superposition, the Isorotation Rules and the Influence of Structure on Optical Rotation.
- Chapter III. Occurrence, Properties, Synthesis and Analysis of the Monosaccharides1. Naturally Occurring Monosaccharides; 2. Synthetic Sugars; 3. The Identification and the Quantitative Determination of Carbohydrates; Chapter IV. Esters; ACYL DERIVATIVES; 1. Acetyl Derivatives; 2. Acetylglycosyl Halides (Halogeno Acetyl Sugars); 3. Benzoyl Derivatives; 4. Galloyl Derivatives and Tannins; 5. Other Organic Esters; 6. Tosyl and Mesyl Derivatives; INORGANIC ESTERS; 1. Nitric Acid Esters; 2. Sugar Carbonates; 3� Phosphate Esters; 4. Esters of Arsenous Acids; 5� Sulfate Esters; 6. Boric Acid Esters.
- 7. Halogeno EstersChapter V. Glycosides, Full Acetals and Thioacetals; 1. Glycosides; 2. Glycosans (Inner Glycosides); 3. Acetal and Mercaptal Derivatives of Acyclic Sugars; 4. Reactions of Carbohydrates with Aldehydes and Ketones; Chapter VI. The Polyols; PART I: ACYCLIC POLYOLS (GLYKITOLS); 1. Configurations, Occurrence and Preparation; 2. Proofs of Structure and Configuration; 3. Synthesis; 4. Reactions; 5. Desoxy Polyols; PART II: THE INOSITOLS AND RELATED COMPOUNDS; 1. Isomerization and Representation of Configuration; 2. Occurrence and Synthesis; 3. Proofs of Structure and Configuration.
- 4. Reactions5. Biochemistry; Chapter VII. Acids and Oxidation Products of Carbohydrates; 1. Preparation and Reactions; 2. Oxidation Agents; Chapter VIII. Ethers, Anhydrides and Unsaturated Derivatives; 1. Ether Derivatives (External); 2. Carbohydrate Inner Ethers (Anhydrides); 3. Unsaturated Sugars (Glycals and Glycoseens); Chapter IX. Nitrogenous Derivatives; 1. Glycosylamines; 2. Nucleotides; 3. Nucleic Acids; 4. Reactions of the Sugars With Substituted Hydrazines and Hydroxylamine; 5. Derivatives in Which an Amino Group Replaces a Primary or Secondary Hydroxyl Group.
- 6. Combinations of Sugars with Amino Acids and ProteinsChapter X. Oligosaccharides; 1. Individual Oligosaccharides and Their Classification; 2. Synthesis of Oligosaccharides; 3. Determination of Structure; 4. Ease of Acid Hydrolysis; 5. Preparation, Properties and Structures of Some Natural Oligosaccharides; Chapter XI. Naturally Occurring Glycosides and Glycosidases; GLYCOSIDES; 1. Anthocyanidin and Flavcnol Glycosides; 2. Indican; 3. Aglycons Related to Phenanthrene; 4. Substituted-Phenyl Glycosides; 5. Vanillin and Coumarin Glucosides; 6� Cyanogenetic Glycosides.