Contemporary Carbohydrate Chemistry

<body> <p>This on-line textbook on carbohydrates optimally needs to be viewed through a frames-enabled browser.</p> <h2 align="center"><a href="chapter1/chapter1.htm">CHAPTER 1</a></h2> <h2 align="center">CHAPTER 2 CONTENTS</h2> <p><a href="chapter2/2_1.htm">2.1 MONOSACCHARIDES</a><br>      <a href="chapter2/2_1_1.htm">2.1.1 Nomenclature and Structure Relationships</a><br>      <a href="chapter2/2_1_2.htm">2.1.2 Ring Forms of Sugars</a><br>      <a href="chapter2/2_1_3.htm">2.1.3 Glycosides</a><br>           <a href="chapter2/2_1_3.htm#1">2.1.3.1 <i>Glycosylation using alcohols</a></i><br>           <a href="chapter2/2_1_3.htm#2">2.1.3.2 <i>Biological alternatives to acid catalysis</a></i><br>           <a href="chapter2/2_1_3.htm#3">2.1.3.3 <i>Synthetic approaches</a></i><br> <a href="chapter2/2_2.htm">2.2 DISACCHARIDES</a><br>      <a href="chapter2/2_2.htm#1">2.2.1 Reducing Disaccharides</a><br>      <a href="chapter2/2_2_2.htm">2.2.2 Non-reducing Disaccharides</a><br> <a href="chapter2/2_3.htm">2.3 OLIGOSACCHARIDES</a><br>      <a href="chapter2/2_3.htm#1">2.3.1 Trisaccharides</a><br>      <a href="chapter2/2_3.htm#2">2.3.2 Tetrasaccharides</a><br>      <a href="chapter2/2_3.htm#3">2.3.3 Higher Oligosaccharides</a><br>      <a href="chapter2/2_3.htm#4">2.3.4 Cyclodextrins</a><br> <a href="chapter2/2_4.htm">2.4 POLYSACCHARIDES</a><br>      <a href="chapter2/2_4.htm#1">2.4.1 Plant Polysaccharides</a><br>           <a href="chapter2/2_4.htm#11">2.4.1.1 <i>Homoglycans</a></i><br>           <a href="chapter2/2_4b.htm#2">2.4.1.2 <i>Heteroglycans</a></i><br>      <a href="chapter2/2_4b.htm#2-4-2">2.4.2 Polysaccharides from Algae</a><br>           <a href="chapter2/2_4b.htm#2-4-2-1">2.4.2.1 <i>Red algae</a></i><br>           <a href="chapter2/2_4b.htm#2-4-2-2">2.4.2.2 <i>Brown algae</a></i><br>           <a href="chapter2/2_4b.htm#2-4-2-3">2.4.2.3 <i>Green algae</a></i><br>      <a href="chapter2/2_4b.htm#2-4-3">2.4.3 Fungal Polysaccharides</a><br>           <a href="chapter2/2_4b.htm#2-4-3-1">2.4.3.1 <i>Glucans</a></i><br>           <a href="chapter2/2_4b.htm#2-4-3-2">2.4.3.2 <i>Mannans</a></i><br>           <a href="chapter2/2_4b.htm#2-4-3-3">2.4.3.3 <i>Chitin</a></i><br>           <a href="chapter2/2_4b.htm#2-4-3-4">2.4.3.4 <i>Galactomannans</a></i><br>           <a href="chapter2/2_4b.htm#2-4-3-5">2.4.3.5 <i>Other fungal polysaccharides</a></i><br>      <a href="chapter2/2_4c.htm#2-4-4">2.4.4 Bacterial Polysaccharides</a><br>           <a href="chapter2/2_4c.htm#2-4-4-1">2.4.4.1 <i>Exopolysaccharides</a></i><br>           <a href="chapter2/2_4c.htm#2-4-4-2">2.4.4.2 <i>Components of bacterial cell walls</a></i><br> <a href="chapter2/2_5.htm">2.5 GLYCOSIDES AND GLYCOCONJUGATES</a><br>      <a href="chapter2/2_5.htm#2-5-1">2.5.1 Cardiac and Phenolic Glycosides</a><br>      <a href="chapter2/2_5.htm#2-5-2">2.5.2 Glycolipids</a><br>      <a href="chapter2/2_5.htm#2-5-3">2.5.3 Glycoproteins</a><br>           <a href="chapter2/2_5.htm#2-5-3-1">2.5.3.1 <i>Structural classification</a></i><br>      <a href="chapter2/2_5b.htm#2-5-4">2.5.4 Proteoglycans</a><br>           <a href="chapter2/2_5b.htm#2-5-4-1">2.5.4.1 <i>Glycosaminoglycans</a></i><br>           <a href="chapter2/2_5b.htm#2-5-4-2">2.5.4.2 <i>Plant extensins and AGP's</a></i><br>      <a href="chapter2/2_5b.htm#2-5-5">2.5.5 Enzymes and Lectins</a><br>           <a href="chapter2/2_5b.htm#2-5-5-1">2.5.5.1 <i>Enzymes</a></i><br>           <a href="chapter2/2_5b.htm#2-5-5-2">2.5.5.2 <i>Lectins</a></i><br>      <a href="chapter2/2_5b.htm#2-5-6">2.5.6 Other Polysaccharides</a><br> <a href="chapter2/2_6.htm">2.6 CONFORMATIONS</a><br>      <a href="chapter2/2_6.htm#2-6-1">2.6.1 Chemical and Physical Evidence for Configurations and Conformations in Solution</a><br>           <a href="chapter2/2_6.htm#2-6-1-1">2.6.1.1 <i>Chemical evidences for sugar conformations</a></i><br>           <a href="chapter2/2_6.htm#2-6-1-2">2.6.1.2 <i>NMR spectroscopy</a></i><br>      <a href="chapter2/2_6.htm#2-6-2">2.6.2 Conformations of Oligo- and Polysaccharides</a><br>           <a href="chapter2/2_6.htm#2-6-2-1">2.6.2.1 <i>General</a></i><br>           <a href="chapter2/2_6.htm#2-6-2-2">2.6.2.2 <i>Oligosaccharides</a></i><br>           <a href="chapter2/2_6.htm#2-6-2-3">2.6.2.3 <i>Polysaccharides</a></i><br>      <a href="chapter2/2_6.htm#2-6-3">2.6.3 X-Ray Analysis and Molecular Modelling. Electron Microscopy and AFM</a><br> </p> <h2 align="center">CHAPTER 3 CONTENTS</h2> <p><a href="chapter3/3_1.htm">3.1 CHEMISTRY OF MONOSACCHARIDES AND DERIVED COMPOUNDS</a><br>      <a href="chapter3/3_1_1.htm">3.1.1 Reactions at Anomeric Centres</a><br>           <a href="chapter3/3_1_1.htm#1">3.1.1.1 <i>Reduction</a></i><br>           <a href="chapter3/3_1_1.htm#2">3.1.1.2 <i>Oxidation</a></i><br>           <a href="chapter3/3_1_1.htm#3">3.1.1.3 <i>Glycosidation (</i>O, N, S<i> and </i>C <i>glycosides and other derivatives at C-1)</a></i><br>      <a href="chapter3/3_1_2.htm">3.1.2 Reactions at Non-anomeric Centres</a><br>           <a href="chapter3/3_1_2.htm#1">3.1.2.1 <i>Hydroxyl derivatives protecting groups</a></i><br> <a href="chapter3/3_2.htm">3.2 DERIVED SUGARS</a><br>      <a href="chapter3/3_2.htm#1">3.2.1 Unsaturated Sugars (Glycenoses, Glycenitols) and Their Derivatives</a><br>      <a href="chapter3/3_2.htm#2">3.2.2 Deoxy Sugars</a><br>      <a href="chapter3/3_2.htm#3">3.2.3 Amino (Aminodeoxy) Sugars</a><br>      <a href="chapter3/3_2.htm#4">3.2.4 Anhydrosugars</a><br>      <a href="chapter3/3_2.htm#5">3.2.5 Branched-chain Sugars</a><br>      <a href="chapter3/3_2.htm#6">3.2.6 Halogenated (Halogendeoxy) Sugars</a><br> <a href="chapter3/3_3.htm">3.3 ALDITOLS, CYCLITOLS, CARBOXYLIC AND OTHER ACIDS</a><br> <a href="chapter3/3_4.htm">3.4 HETEROSUGARS</a><br>      <a href="chapter3/3_4.htm#1">3.4.1 Carbasugars</a> (and <i>C</i>-Glycosides, <a href="chapter3/3_1_1.htm#3">section 3.1.1.3</a>)<br>      <a href="chapter3/3_4.htm#2">3.4.2 Thiosugars and Derivatives</a><br>      <a href="chapter3/3_4.htm#3">3.4.3 Azasugars</a><br> <a href="chapter3/3_5.htm">3.5 PROPERTIES AND REACTIONS OF OLIGOSACCHARIDES</a><br>      <a href="chapter3/3_5.htm#1">3.5.1 Disaccharides</a><br>           <a href="chapter3/3_5.htm#2">3.5.1.1 <i>Sucrose</a></i><br>           <a href="chapter3/3_5.htm#3">3.5.1.2 <i>Lactose and lactosamine</a></i><br>           <a href="chapter3/3_5.htm#4">3.5.1.3 <i>Maltose (and maltodextrins)</a></i><br>           <a href="chapter3/3_5.htm#5">3.5.2 Cyclodextrins</a><br> <a href="chapter3/3_6.htm">3.6 REACTIONS OF POLYSACCHARIDES AND GLYCOCONJUGATES</a><br>      <a href="chapter3/3_6.htm#1">3.6.1 Hydrolysis and Other Degradative Processes</a><br>      <a href="chapter3/3_6.htm#2">3.6.2 Derivatives of Polysaccharides</a><br>           <a href="chapter3/3_6.htm#3">3.6.2.1 <i>Etherification</a></i><br>           <a href="chapter3/3_6.htm#4">3.6.2.2 <i>Esterification</a></i><br>           <a href="chapter3/3_6.htm#5">3.6.2.3 <i>Other modifications</a></i><br>      <a href="chapter3/3_6.htm#7">3.6.3 Controlled Depolimerization</a><br> </p> </body>