Search results
Results from the WOW.Com Content Network
In carbohydrate chemistry carbohydrate acetalisation is an organic reaction and a very effective means of providing a protecting group. The example below depicts the acetalisation reaction of D-ribose 1. With acetone or 2,2-dimethoxypropane as the acetalisation reagent the reaction is under thermodynamic reaction control and results in the ...
Since many sugars are polyhydroxy aldehydes and ketones, sugars are a rich source of acetals and ketals. Most glycosidic bonds in carbohydrates and other polysaccharides are acetal linkages. [2] Cellulose is a ubiquitous example of a polyacetal. Benzylidene acetal and acetonide as protecting groups used in research of modified sugars.
The general structure of a hemiacetal (left) and hemiketal (right). In organic chemistry, a hemiacetal is a functional group the general formula R 1 R 2 C(OH)OR, where R 1, R 2 is a hydrogen atom or an organic substituent.
Approximately 80-90% of the hydroxyl groups of wood are modified during the process. The whole process is an environmentally friendly treatment, and has emerged, in the 21st century, as a significant innovation in the scientific area of wood science. [15] [16]
Lactose is a disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.. A carbohydrate (/ ˌ k ɑːr b oʊ ˈ h aɪ d r eɪ t /) is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula C m ...
Metabolism (/ m ə ˈ t æ b ə l ɪ z ə m /, from Greek: μεταβολή metabolē, "change") is the set of life-sustaining chemical reactions in organisms.The three main functions of metabolism are: the conversion of the energy in food to energy available to run cellular processes; the conversion of food to building blocks of proteins, lipids, nucleic acids, and some carbohydrates; and the ...
For example, a recent large meta-analysis found that replacing some saturated fats with polyunsaturated fats (like seed oils) was associated with a lower reduced risk of cardiovascular disease and ...
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.