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Home > Biochemical Engineering > Saccharides (Find 2371 items)

5′-Thymidylic acid

(365-07-1)
ChEBI: The neutral species of thymidine 5'-monophosphate (2'-deoxythymidine 5'-monophosphate).

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α-Acetobromogalactose

(3068-32-4)
Temperature and moisture sensitive; Store in freezer; Stabilized with 2% CaCO3

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Methyl α-D-mannopyranoside

(617-04-9)
Biochemical research. An eluent used in affinity chromatography to dissociate concanavalin A glycoprotein complexes. Binding avidin to endogenous lectin

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Di-O-methyl-β-cyclodextrin

(51166-71-3)
Induces the release of cholesterol from cholesterol-rich lipid rafts located on the surface of cells, making it a good agent for removing cholesterol from processed foods

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Glucose 6-phosphate

(56-73-5)
D-Glucose 6-Phosphate is a glucose sugar phosphorylated at the hydroxy group on carbon 6.

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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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