Abstract
The expression „carbohydrate“ reflects the belief in the 19th century, that this class of compounds with the general formula C n (H20) n are hydrates of carbon. This early definition has been widened to any multifunctional compounds containing a number of hydroxyl groups of similar reactivity and at least one asymmetric carbon atom. Consequently, a number of examples exist that have very different molecular formulas but are nevertheless due to their chemical reactivity carbohydrates, for example deoxysugars or aminosugars.
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© 1999 Friedr. Vieweg & Sohn Verlagsgesellschaft mbH, Braunschweig/Wiesbaden
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Paulus, A., Klockow-Beck, A. (1999). Structures and properties of carbohydrates. In: Analysis of Carbohydrates by Capillary Electrophoresis. Chromatographia CE-Series, vol 3. Vieweg+Teubner Verlag. https://doi.org/10.1007/978-3-322-85020-1_3
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DOI: https://doi.org/10.1007/978-3-322-85020-1_3
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