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Home > Biochemical Engineering > Saccharides (Find 2371 items)

Ethylcellulose

(9004-57-3)
In the manufacture of plastics and lacquers.Pharmaceutic aid (tablet binder).

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α-D-Glucose monohydrate

(14431-43-7)
Uses: The sweetness of glucose is about three-quarters of that of sucrose. It is mainly used in food industry such as candy; bread; wine making, etc. Glucose used for patient infusion also accounts for a large proportion. Glucose can be reduced to glucose alcohol (that is, sorbitol) for the synthesis of vitamin C and oxidation to the calcium salt of gluconic acid, which provides calcium ions in medicine; gluconic acid is further oxidized to generate arabinoic acid for the synthesis of vitamin B2

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Amygdalin

(29883-15-6)
antiinflammatory, experimental antineoplastic

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Bleomycin

(11056-06-7)
The name Bleomycin describes a family of water-soluble antibiotics that can be isolated from the bacterium Streptomyces verticillus. All family members contain the same core structure, a sulfur-containing polypeptide chain, and are only differentiated by a small side group and the sugar moiety.
BLM was discovered 1966 by Umezawa et al. when they screened the filtrate of S. verticillus for cytotoxic activity. The therapeutically active forms of BLM are BLM A
2
and B
2

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Cellulose acetate

(9004-35-7)
Coatings Coatings for glass Coatings for paper/paperboard Consumer electronics Electrical Food packaging Food-contact applications Pressure sensitive tape Wood sealers

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Emtricitabine

(143491-57-0)
This product is a novel nucleoside reverse transcriptase inhibitor that has antiviral activity against HIV-1, HIV-2 and HBV. After oral administration, it is phosphorylated into cell-active 5~"-triphosphate. 5~"-triphosphate enters the viral DNA backbone and binds to the backbone to cause chain termination, thereby inhibiting HIV-1 reverse transcriptase and HBV DNA polymerase activities. Clinically, it is used in combination with other antiretroviral drugs for the treatment of HIV-1 (AIDS) in ad

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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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