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The name of the - ose: An editorial of carbohydrate nomenclature

Author:
Price, Neil P. J.
Source:
Gylcobiology 2012 v.1 no.2 pp. 1-2
ISSN:
2168-958X
Subject:
cane sugar, fructose, fruits, glucose, grapes, sucrose, wood
Abstract:
What’s in a name? The term ‘sugar’ is usually applied to the monosaccharides, disaccharides, and lower oligosaccharides. Historically, sugars were often named after their source, for example, grape sugar for glucose, cane sugar for saccharose (later called sucrose), wood sugar for xylose, and fruit sugar for fructose (fruchtzucker, fructose).
Agid:
5642489
Handle:
10113/5642489