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Home > Biochemical Engineering > Saccharides (Find 174 items)

DL-Mannitol

(87-78-5)
Dehydration drugs, diuretics. Treat cerebral edema and glaucoma, acute oliguria, prevent acute renal failure, and treat edema of nephrotic syndrome. Note: For patients with active intracranial hemorrhage, injection is prohibited (except for craniotomy). Used as analytical reagents, also used in the synthesis of resins and pharmaceuticals.

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Dextrose monohydrate

(5996-10-1)
Replenisher (fluid and nutrient).

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Deoxyadenosine

(958-09-8)
2'-Deoxyadenosine is a nucleoside adenosine derivative, pairing with deoxythymidine (T) in double-stranded DNA.

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Dextrin

(9004-53-9)
Colorimetric method is used as a standard substance when measuring the total content of organic compounds (organic substances oxidized by potassium dichromate in sulfuric acid solution), as a masking agent for tin, zinc, lead, calcium, and magnesium, as a protective colloid. Pharmaceutical.

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Deoxyribose

(533-67-5)
2-Deoxy-D-ribose induces apoptosis by inhibiting the synthesis and increasing the efflux of glutathione.

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Dithiothreitol

(3483-12-3)
Dithiothreitol is a redox reagent commonly used as a reducing agent for thiolated DNA. Dithiothreitol is also used to reduce the disulfide bonds of proteins.

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Dipotassium glycyrrhizinate

(68797-35-3)
Dipotassium Glycyrrhizinate is used in improving the dissolution property of amphotericin B (AMB) and the bioavailability of the drug incorporated in suppositories.

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D-Glucan

(9012-72-0)
beta-(1,3)-D-Glucan is reported to enhance the skin’s natural defense mechanism, which becomes less effective with age and exposure to uV light. It is also credited with wound-healing properties and it promotes cellular activity; serves as a topical moisturizer with long-lasting moisturizing effects; reduces wrinkles; helps protect the skin from infection; and protects the skin from invasion by toxic agents caused by pollution and injuries due to abrasions, exposure to uV light, and extremes in

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D-Arabinose

(10323-20-3)
pharmaceutical intermediate; food additive

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Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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