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  2. Nucleotide - Wikipedia

    en.wikipedia.org/wiki/Nucleotide

    This nucleotide contains the five-carbon sugar deoxyribose (at center), a nucleobase called adenine (upper right), and one phosphate group (left). The deoxyribose sugar joined only to the nitrogenous base forms a Deoxyribonucleoside called deoxyadenosine, whereas the whole structure along with the phosphate group is a nucleotide, a constituent of DNA with the name deoxyadenosine monophosphate.

  3. Biomolecule - Wikipedia

    en.wikipedia.org/wiki/Biomolecule

    Monosaccharides are the simplest form of carbohydrates with only one simple sugar. They essentially contain an aldehyde or ketone group in their structure. [11] The presence of an aldehyde group in a monosaccharide is indicated by the prefix aldo-. Similarly, a ketone group is denoted by the prefix keto-. [6]

  4. Pentose - Wikipedia

    en.wikipedia.org/wiki/Pentose

    In chemistry, a pentose is a monosaccharide (simple sugar) with five carbon atoms. [1] The chemical formula of many pentoses is C 5 H 10 O 5, and their molecular weight is 150.13 g/mol. [2] Pentoses are very important in biochemistry. Ribose is a constituent of RNA, and the related molecule, deoxyribose, is a constituent of DNA.

  5. Monosaccharide - Wikipedia

    en.wikipedia.org/wiki/Monosaccharide

    Chemically, monosaccharides are polyhydroxy aldehydes with the formula H-[CHOH] n-CHO or polyhydroxy ketones with the formula H-[CHOH] m-CO-[CHOH] n-H with three or more carbon atoms. [1] They are usually colorless, water-soluble, and crystalline organic solids. Contrary to their name (sugars), only some monosaccharides have a sweet taste.

  6. Added sugar - Wikipedia

    en.wikipedia.org/wiki/Added_sugar

    Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. [1] These include added carbohydrates (monosaccharides and disaccharides), and more broadly, sugars naturally present in honey, syrup, fruit juices and fruit juice concentrates.

  7. FODMAP - Wikipedia

    en.wikipedia.org/wiki/FODMAP

    In rye, they account for 3.6–6.6% of dry matter, 0.7–2.9% in wheat, and barley contains only trace amounts. [3] They are only minor sources of FODMAPs when eaten in common dietary amounts. [13] Wheat and rye may comprise a major source of fructans when consumed in large amounts. [7]

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  9. Nucleotide sugar - Wikipedia

    en.wikipedia.org/wiki/Nucleotide_sugar

    Cytidine Monophosphate: CMP-β-D-Neu5Ac; in humans, it is the only nucleotide sugar in the form of nucleotide monophosphate. Cytidine Diphosphate: CDP-D-Ribitol (i.e. CMP-[ribitol phosphate]); [8] though not a sugar, the phosphorylated sugar alcohol ribitol phosphate is incorporated into matriglycan as if it were a monosaccharide.