Introduction: Carbohydrate Chemistry

Azides in Carbohydrate Chemistry

The fi rst az.ide-contain ing sugar, a glycosyl azide. was reponed in 1930 by Bertho. j Since that lime various methods have been developed for the introduction of azides at d ifferent positions of sugars. A survey of available methods is given in Section 16.2. Unlillhc lale I 970s, azidcs contai ned in carbohydrate deri vatives were simply used as accessible syn-thons [or amities because of th...

Food Carbohydrate Chemistry

The reactions of sugars that are critical in food science applications can be organized into a few general types of reactions that are heavily influenced by pH. Although there are a few exceptions, most of these reactions occur under the relatively mild conditions that prevail during processing and storage. This chapter will not address reactions of chemical synthesis and sugar structure proof....

Introduction to Carbohydrate Biochemistry

Essentials in Carbohydrate Chemistry andBiochemistry

Introduction to Biological Chemistry

H A P T E R O U T L IN E 1. Learn about the basic chemistry related to atoms and molecules. Understand the roles of orbitals and lone-pair electrons in a few common atoms (e.g., N, F, C, O) and comprehend nucleophilic/electrophilic attacks and their impact on oxidation, reduction, addition, and substitution reactions. 2. List and explain the importance of medicinal functional groups that common...