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Home > Biochemical Engineering > Saccharides (Find 2371 items)

Amylodextrin

(9005-84-9)
For determination of diastatic power of malt, etc.; as indicator in iodometric analyses.

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L-Ribose

(24259-59-4)
It is produced by microorganism fermentation of glucose in a fermentation culture medium without adding calcium carbonate.

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Agarose

(9012-36-6)
Deoxyribonucleic acid (DNA), lipoprotein and immunoelectrophoresis. Biochemical studies of substrates such as immunodiffusion. Research in biology, immunology, biochemistry and microbiology. It is used for the determination of hepatitis B antigen (HAA) in clinical medicine. Blood electrophoresis analysis. Determination of alpha fetoglobulin. Diagnosis of diseases such as hepatitis, liver cancer and cardiovascular disease.

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α-Cyclodextrin

(10016-20-3)
Supramolecular carriers, complexing agent, controlled drug release.

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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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Sennoside

(517-43-1)
ChEBI: A diastereoisomeric mixture containing sennoside A and sennoside B that is used as a laxative and cathartic. Its components are found in senna (Senna alexandrina, also known as Cassia angustifolia), where sennoside A and sennoside B are present in equal amounts, and in rhubarbs (Rheum rhabarbarum), where sennoside A predominates.

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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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