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Publisher Summary. This chapter discusses the gas-chromatographic estimation of carbohydrates in glycosphingolipids. Glycosphingolipids are composed of a hydrophobic lipid moiety called ceramide to which simple sugars or oligosaccharides are attached by glycosidic bonds between the reducing end of the carbohydrate unit and the primary hydroxyl group of the ceramide. A glucoside is a glycoside that is derived from ides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes.. The name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an . Glycoside, any of a wide variety of naturally occurring substances in which a carbohydrate portion, consisting of one or more sugars or a uronic acid (i.e., a sugar acid), is combined with a hydroxy hydroxy compound, usually a non-sugar entity (aglycon), such as a derivative of phenol or an alcohol, may also be another carbohydrate, as in cellulose, glycogen, or starch, . Glycoside hydrolases are enzyme catalysts that accelerate the forward and reverse reactions of glycoside hydrolysis. Thermodynamic control (also called equilibrium control or reversed hydrolysis) refers to the use of a glycoside hydrolase as a synthetic enzyme where the conditions of the enzymic reaction are perturbed so that the position of equilibrium is shifted to favour .
There is a vast and often bewildering array of synthetic methods and reagents available to organic chemists today. The Best Synthetic Methods series allows the practising synthetic chemist to choose between all the alternatives and assess their real advantages and limitations. Each chapter in Carbohydrates details a particular theme associated with . Carbohydrates are the most abundant of all the organic compounds in nature. In plants, energy from the Sun is used to convert carbon dioxide and water into the carbohydrate glucose. Many of the glucose molecules are made into long-chain polymers of starch that store energy. About 65% of the foods in our diet consist of carbohydrates. Each day. The Simple Carbohydrates and the Glucosides. By E. Frankland Armstrong. - London - Longmans, Green and Co. " by 6", pp. DETAILS. A book on biochemistry by E. Frankland Armstrong. Including chapters on the chemical properties of glucose, the disaccharides and hydrolysis and synthesis. In chemistry, a glycoside / ˈ ɡ l aɪ k ə s aɪ d / is a molecule in which a sugar is bound to another functional group via a glycosidic ides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical .