Product
Supplier
Encyclopedia
Inquiry
Home > Biochemical Engineering > Saccharides (Find 2371 items)

D-Glucosaminic acid

(3646-68-2)
A useful starting material for the synthesis of aldonic acids containing a free carboxylgroup and having all hydroxyl functions esterified with a simple carboxylic acid are well established deriviatives

Product List

Request for quotation , get quotes from more suppliers.

5-Chloro-2′-deoxyuridine

(50-90-8)
5-Chloro-2'-deoxyuridine (CldU) is a thymidine analog that is readily incorporated, following phosphorylation, into newly synthesized DNA in place of thymidine. Like 5-bromo-2’-deoxyuridine and 5-iodo-2’-deoxyuridine, CldU can be detected immunologically in cells and tissues. CldU can also be added to cells or tissues sequentially with another thymidine analog to label temporally distinct populations. The insertion of thymidine analogs, including CldU, can significantly alter DNA processing and

Product List

Request for quotation , get quotes from more suppliers.

Maltopentaose

(34620-76-3)
Maltopentaose is a maltooligosaccharide that is used for research and diagnostic purposes. They can also be used in nutrients and healthcare.

Product List

Request for quotation , get quotes from more suppliers.

Maltohexaose

(34620-77-4)
A novel glucosylation enzyme. Standard type oligosaccharide.

Product List

Request for quotation , get quotes from more suppliers.

Panose

(33401-87-5)
D-panose has been used in studies to determine the composition and sequence of carbon 13 nuclear magnetic resonance dextran containing mixed associations. It has also been used to study the electrophoretic behavior of sugar isomers.

Product List

Request for quotation , get quotes from more suppliers.

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.
Complaint
Email:
Message:
Send Message