| D002236 |
Carbohydrate Conformation |
The characteristic 3-dimensional shape of a carbohydrate. |
Carbohydrate Linkage,Carbohydrate Conformations,Carbohydrate Linkages,Conformation, Carbohydrate,Conformations, Carbohydrate,Linkage, Carbohydrate,Linkages, Carbohydrate |
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| D006027 |
Glycosides |
Any compound that contains a constituent sugar, in which the hydroxyl group attached to the first carbon is substituted by an alcoholic, phenolic, or other group. They are named specifically for the sugar contained, such as glucoside (glucose), pentoside (pentose), fructoside (fructose), etc. Upon hydrolysis, a sugar and nonsugar component (aglycone) are formed. (From Dorland, 28th ed; From Miall's Dictionary of Chemistry, 5th ed) |
Glycoside |
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| D006031 |
Glycosylation |
The synthetic chemistry reaction or enzymatic reaction of adding carbohydrate or glycosyl groups. GLYCOSYLTRANSFERASES carry out the enzymatic glycosylation reactions. The spontaneous, non-enzymatic attachment of reducing sugars to free amino groups in proteins, lipids, or nucleic acids is called GLYCATION (see MAILLARD REACTION). |
Protein Glycosylation,Glycosylation, Protein |
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| D014238 |
Trichloroacetic Acid |
A strong acid used as a protein precipitant in clinical chemistry and also as a caustic for removing warts. |
Acide trichloracetique,Rubidium Trichloroacetate,Sodium Trichloroacetate,Acid, Trichloroacetic,Trichloroacetate, Rubidium,Trichloroacetate, Sodium,trichloracetique, Acide |
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| D062845 |
Chloroacetates |
ACETIC ACID or acetic acid esters substituted with one or more CHLORINE atoms. |
Chloroacetic Acids,Acids, Chloroacetic |
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