What is the common name for things such as Maltose, Sucrose or saccharide?
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Xylomannan Xylomannan is a newly discovered antifreeze molecule, found in the freeze-tolerant Alaskan beetle "Upis ceramboides". Unlike antifreeze proteins, xylomannan is not a protein. Instead, it is a combination of a sugar (saccharide) and a fatty acid that is found in cell membranes. As such is expected to work in a different manner than AFPs. It is believed to work by incorporating itself directly into the cell membrane and preventing the freezing of water molecules within the cell.
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Disaccharide A disaccharide (also called a double sugar or biose) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage. Like monosaccharides, disaccharides are soluble in water. Three common examples are sucrose, lactose, and maltose.
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Pichia stipitis Pichia stipitis (aka "Scheffersomyces stipitis") is a species of yeast, belonging to the "CUG Clade" of ascomycetous yeasts. This is a group of fungi that substitute serine for leucine when the CUG codon is encountered. "S. stipitis" is distantly related to brewer's yeast, "Saccharomyces cerevisiae", which uses the conventional codon system. Found, among other places, in the guts of passalid beetles, "S. stipitis" is capable of both aerobic and oxygen limited fermentation, and has the highest known natural ability of any yeast to directly ferment xylose, converting it to ethanol, a potentially economically valuable trait. Xylose is a hemicellulosic sugar found in all angiosperm plants. As such xylose constitutes the second most abundant carbohydrate moiety in nature. Xylose can be produced from wood or agricultural residues through auto- or acid hydrolysis. Ethanol production from such lignocellulosic residues does not compete with food production through the consumption of grain.
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Glucoside A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes.
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Nonose A nonose is a monosaccharide with nine carbons.
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Names for soft drinks in the United States Names for soft drinks in the United States vary regionally. "Soda" and "pop" are the most common terms for soft drinks nationally, although other terms are used, especially "coke" (a genericized name for Coca-Cola) in the South. Since individual names tend to dominate regionally, the use of a particular term can be an act of geographic identity. The choice of terminology is most closely associated with geographic origin, rather than other factors such as race, age, or income. The differences in naming have been the subject of scholarly studies. Cambridge linguist Bert Vaux, in particular, has studied the "pop vs. soda debate" in conjunction with other regional vocabularies of American English.
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Sphingolipid Sphingolipids, or glycosylceramides, are a class of lipids containing a backbone of sphingoid bases, a set of aliphatic amino alcohols that includes sphingosine. They were discovered in brain extracts in the 1870s and were named after the mythological Sphinx because of their enigmatic nature. These compounds play important roles in signal transmission and cell recognition. Sphingolipidoses, or disorders of sphingolipid metabolism, have particular impact on neural tissue. A sphingolipid with an R group consisting of a hydrogen atom only is a ceramide. Other common R groups include phosphocholine, yielding a sphingomyelin, and various sugar monomers or dimers, yielding cerebrosides and globosides, respectively. Cerebrosides and globosides are collectively known as glycosphingolipids.
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2'-Fucosyllactose 2'-Fucosyllactose is an oligosaccharide. It is the most prevalent human milk oligosaccharide (HMO), making up about 30% of all of HMOs. It was first discovered in the 1950s in human milk. The oligosaccharide's primary isolation technique has been in use since 1972.
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Rebaudioside A Rebaudioside A (sometimes shortened to "Reb A") is a steviol glycoside that is 200 times sweeter than sugar. The glycoside contains only glucose (to the exclusion of other commonly found monosaccharides) as its monosaccharide moieties. It contains four glucose molecules in total with the central glucose of the triplet connected to the main steviol structure at its hydroxyl group, and the remaining glucose at its carboxyl group forming an ester bond.
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Galactose Galactose ("galacto-" + "-ose", "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is less sweet than glucose and fructose. It is a C-4 epimer of glucose.
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Cladinose Cladinose is a hexose deoxy sugar that in several antibiotics (such as erythromycin) is attached to the macrolide ring.
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Zygosaccharomyces Zygosaccharomyces is a genus of yeasts in the family Saccharomycetaceae. It was first described under the "Saccharomyces" genus, but in 1983, it was reclassified to its current name in the work by Barnett "et al". The yeast has a long history as a well-known spoilage yeast within the food industry because several species in this genus are significantly resistant to many of the common food preservation methods. For example, the biochemical properties "Z. bailii" possesses to achieve this includes high sugar tolerance (50-60%), high ethanol tolerance (up to 18%), high acetic acid tolerance (2.0-2.5%), very high sorbic and benzoic acid tolerance (up to 800–1000 mg/l), high molecular SO tolerance (greater than 3 mg/l) and high xerotolerance.
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Glycomimetic Glycomimetic is a term used to refer to molecules that have structures similar to carbohydrates, but with some variation. This will normally result in modified biological properties.
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Homopolysaccharide Homopolysaccharides are polysaccharides composed of a single type of sugar monomer. For example, cellulose is an unbranched homopolysaccharide made up of glucose monomers connected via beta-glycosidic linkages; glycogen is a branched form, where the glucose monomers are joined by alpha-glycosidic linkages. Depending upon the molecules attached that are of the following types
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Invertase Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). Alternate names for invertase include EC 3.2.1.26 , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.
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Glucuronide A glucuronide, also known as glucuronoside, is any substance produced by linking glucuronic acid to another substance via a glycosidic bond. The glucuronides belong to the glycosides.
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Oleo saccharum Oleo saccharum ("oil sugar") is a mixology ingredient produced by placing citrus fruit rinds onto sugar, which hygroscopically pulls the citrus oil from the rinds, giving the resulting sugar-oil mix a rich flavor beyond that which simple syrup or fruit juice would give. Oleo saccharum is a key component in many punch recipes.
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Glycan The terms glycan and polysaccharide are defined by IUPAC as synonyms meaning "compounds consisting of a large number of monosaccharides linked glycosidically". However, in practice the term glycan may also be used to refer to the carbohydrate portion of a glycoconjugate, such as a glycoprotein, glycolipid, or a proteoglycan, even if the carbohydrate is only an oligosaccharide. Glycans usually consist solely of O-glycosidic linkages of monosaccharides. For example, cellulose is a glycan (or, to be more specific, a glucan) composed of β-1,4-linked -glucose, and chitin is a glycan composed of β-1,4-linked "N"-acetyl--glucosamine. Glycans can be homo- or heteropolymers of monosaccharide residues, and can be linear or branched.
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Phosphoserine Phosphoserine (abbreviated as SEP or J) is an ester of serine and phosphoric acid. Phosphoserine is a component of many proteins as the result of posttranslational modifications. The phosphorylation of the alcohol functional group in serine to produce phosphoserine is catalyzed by various types of kinases. Through the use of technologies that utilize an expanded genetic code, phosphoserine can also be incorporated into proteins during translation.
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Allose Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub "Protea rubropilosa". Extracts from the fresh-water alga "Ochromas malhamensis" contain this sugar but of unknown absolute configuration. It is soluble in water and practically insoluble in methanol.
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Hemicellulose A hemicellulose (also known as polyose) is any of several heteropolymers (matrix polysaccharides), such as arabinoxylans, present along with cellulose in almost all plant cell walls. While cellulose is crystalline, strong, and resistant to hydrolysis, hemicellulose has a random, amorphous structure with little strength. It is easily hydrolyzed by dilute acid or base as well as a myriad of hemicellulase enzymes.
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Amino sugar In chemistry, an amino sugar (or more technically a 2-amino-2-deoxysugar) is a sugar molecule in which a hydroxyl group has been replaced with an amine group. More than 60 amino sugars are known, with one of the most abundant being "N"-Acetyl--glucosamine, which is the main component of chitin.