| dc.contributor.author | Bazin, H.G. | |
| dc.contributor.author | Linhardt, Robert J. | |
| dc.date | 2001 | |
| dc.date.accessioned | 2022-06-27T16:19:41Z | |
| dc.date.available | 2022-06-27T16:19:41Z | |
| dc.date.issued | 2001 | |
| dc.identifier.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. | |
| dc.identifier.uri | https://doi.org/10.1007/978-3-642-56874-9_2 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.13015/5844 | |
| dc.description | in Glycoscience: Chemistry and Chemical Biology, B. Fraser-Reid, K. Tatsuta, J. Thiem, eds., Springer-Verlag, Heidelberg, Chapter 1.2, pp 53-61 | |
| dc.description | 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. | |
| dc.description.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. | |
| dc.description.uri | https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1007/978-3-642-56874-9_2 | |
| dc.language | en_US | |
| dc.language.iso | ENG | |
| dc.relation.ispartof | The Linhardt Research Labs Online Collection | |
| dc.relation.ispartof | Rensselaer Polytechnic Institute, Troy, NY | |
| dc.relation.uri | https://harc.rpi.edu/ | |
| dc.subject | Biology | |
| dc.subject | Chemistry and chemical biology | |
| dc.subject | Chemical and biological engineering | |
| dc.subject | Biomedical engineering | |
| dc.title | Properties of Carbohydrates | |
| dc.type | Book chapter | |
| dcterms.accessRights | https://login.libproxy.rpi.edu/login?url=https://doi.org/10.1007/978-3-642-56874-9_2 | |
| dcterms.isVersionOf | https://doi.org/10.1007/978-3-642-56874-9_2 | |
| dc.rights.holder | In Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/ | |
| dc.creator.identifier | https://orcid.org/0000-0003-2219-5833 | |
| dc.relation.department | The Linhardt Research Labs. | |
| dc.relation.department | The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS) | |
