Author
Bazin, H.G.; Linhardt, Robert J.
Other Contributors
Date Issued
2001
Subject
Biology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
Degree
Terms of Use
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Full Citation
Properties of Carbohydrates, H.G. Bazin, R.J. Linhardt, in Glycoscience: Chemistry and Chemical Biology, B. Fraser-Reid, K. Tatsuta, J. Thiem, eds., Springer-Verlag, Heidelberg, Chapter 1.2, pp 53-61, 2001.
Abstract
The physical, chemical, and biological properties of carbohydrates depend on their primary structures and, less frequently, on their higher-order structures. While monosaccharides are comprised of a single saccharide unit, oligosaccharides are less clearly defined and may consist of from 2-10 glycosidically linked monosaccharide units. Because of the high level of conformational flexibility associated with monosaccharides and oligosaccharides, these molecules typically do not form stable secondary or higher order structures when dissolved in a solvent. Thus, the physical, chemical, and biological properties of monosaccharides and oligosaccharides are mainly attributable to their primary structures.;
Description
in Glycoscience: Chemistry and Chemical Biology, B. Fraser-Reid, K. Tatsuta, J. Thiem, eds., Springer-Verlag, Heidelberg, Chapter 1.2, pp 53-61; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
Department
The Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
Relationships
The Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; https://harc.rpi.edu/;
Access
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