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Isolichenin
Isolichenan, also known as isolichenin, is a cold-water-soluble α-glucan occurring in certain species of lichens. This lichen product was first isolated as a component of an extract of Iceland moss in 1813, along with lichenin. After further analysis and characterization of the individual components of the extract, isolichenan was named in 1881. It is the first α-glucan to be described from lichens. The presence of isolichenan in the cell walls is a defining characteristic in several genera of the lichen family Parmeliaceae. Although most prevalent in that family, it has also been isolated from members of the families Ramalinaceae, Stereocaulaceae, Roccellaceae, and Cladoniaceae. Experimental studies have shown that isolichenan is produced only when the two lichen components – fungus and alga – are growing together, not when grown separately. The biological function of isolichenan in the lichen thallus is unknown. Early studies Isolichenan was first isolated from ''Cetr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpha Glucan
α-Glucans (alpha-glucans) are polysaccharides of D-glucose monomers linked with glycosidic bonds of the alpha form. α-Glucans use cofactors in a cofactor site in order to activate a glucan phosphorylase enzyme. This enzyme causes a reaction that transfers a glucosyl portion between orthophosphate and α-I,4-glucan. The position of the cofactors to the active sites on the enzyme are critical to the overall reaction rate thus, any alteration to the cofactor site leads to the disruption of the glucan binding site. Alpha-glucan is also commonly found in bacteria, yeasts, plants, and insects. Whereas the main pathway of α-glucan synthesis is via glycosidic bonds of glucose monomers, α-glucan can be comparably synthesized via the maltosyl transferase GlgE and branching enzyme GlgB. This alternative pathway is common in many bacteria, which use GlgB and GlgE or the GlgE pathway exclusively for the biosynthesis of α-glucan. The GlgE pathway is especially prominent in actinomycetes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cetraria Islandica - Islandslav
''Cetraria'' is a genus of fruticose lichens that associate with green algae as photobionts. Most species are found at high latitudes, occurring on sand or heath. Species have a characteristic "strap-like" form, with spiny lobe edges. ''Cetraria islandica'', Iceland moss, is one of the few culinary lichens, ground and eaten by Northern Europeans in times of famine. Another species is used today as a "bulking" agent in garam masala of traditional Indian cuisine. Species *''Cetraria aculeata'' *''Cetraria arenaria'' *''Cetraria australiensis'' *''Cetraria corrugata'' *''Cetraria endochrysea'' *''Cetraria ericetorum'' *''Cetraria flavonigrescens'' *''Cetraria isidiigera'' *''Cetraria islandica'' *''Cetraria kamczatica'' *''Cetraria laevigata'' *''Cetraria minuscula'' *''Cetraria muricata'' *''Cetraria nigricans'' *''Cetraria odontella'' *''Cetraria racemosa'' *''Cetraria sepincola'' *''Cetraria sinensis'' *''Cetraria wangii'' *''Cetraria weii'' The species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight, where it is used to make cellulose in cell walls, the most abundant carbohydrate in the world. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as starch and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form of glucose is -glucose, while -glucose is produced synthetically in comparatively small amounts and is less biologically active. Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polymer
A polymer (; Greek ''poly-'', "many" + '' -mer'', "part") is a substance or material consisting of very large molecules called macromolecules, composed of many repeating subunits. Due to their broad spectrum of properties, both synthetic and natural polymers play essential and ubiquitous roles in everyday life. Polymers range from familiar synthetic plastics such as polystyrene to natural biopolymers such as DNA and proteins that are fundamental to biological structure and function. Polymers, both natural and synthetic, are created via polymerization of many small molecules, known as monomers. Their consequently large molecular mass, relative to small molecule compounds, produces unique physical properties including toughness, high elasticity, viscoelasticity, and a tendency to form amorphous and semicrystalline structures rather than crystals. The term "polymer" derives from the Greek word πολύς (''polus'', meaning "many, much") and μέρος (''meros'', mean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yield (chemistry)
In chemistry, yield, also referred to as reaction yield, is a measure of the quantity of moles of a product formed in relation to the reactant consumed, obtained in a chemical reaction, usually expressed as a percentage. Yield is one of the primary factors that scientists must consider in organic and inorganic chemical synthesis processes. In chemical reaction engineering, "yield", "conversion" and "selectivity" are terms used to describe ratios of how much of a reactant was consumed (conversion), how much desired product was formed (yield) in relation to the undesired product (selectivity), represented as X, Y, and S. Definitions In chemical reaction engineering, "yield", "conversion" and "selectivity" are terms used to describe ratios of how much of a reactant has reacted—conversion, how much of a desired product was formed—yield, and how much desired product was formed in ratio to the undesired product—selectivity, represented as X,S, and Y. According to the ''Elem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mother Liquor
The mother liquor (or spent liquor) is the solution remaining after a component has been removed by a some process such as filtration or more commonly crystallization. It is encountered in chemical processes including sugar refining. In crystallization, a solid (usually impure) is dissolved in a solvent at high temperature, taking advantage of the fact that most solids are more soluble at higher temperatures. As the solution cools, the solubility of the solute in the solvent will gradually become smaller. The resultant solution is described as supersaturated, meaning that there is more solute dissolved in the solution than would be predicted by its solubility at that temperature. Crystallization can then be induced from this supersaturated solution and the resultant pure crystals removed by such methods as filtration Filtration is a physical separation process that separates solid matter and fluid from a mixture using a ''filter medium'' that has a complex structure throug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kurt Heinrich Meyer
Kurt Heinrich Meyer or Kurt Otto Hans Meyer (29 September 1883 – 14 April 1952) was a German chemist. Life and work Born in Tartu, Estonia, Meyer was the son of the pharmacologist Hans Horst Meyer. He was a student from 1892 until 1901 in the “Gymnasium Philippinum” in Marburg, Germany. This was followed at first by studies in medicine, later in chemistry in Marburg (where Theodor Zincke was the professor), and in Leipzig, Freiburg, London, and Munich. In Leipzig, Meyer obtained his PhD in 1907 with the dissertation “Untersuchungen über Halochromie” (Research on Halochromie) under the direction of Arthur Hantzsch. Afterwards, following the advice of his father, he travelled to England to complement his education and worked for several months in the laboratory of Ernest Rutherford. After his return to Germany in 1891, he obtained the highest academic degree, the Habilitation, working under the direction of Adolf von Baeyer in Munich on the determination of the equilibriu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friedrich Konrad Beilstein
Friedrich Konrad Beilstein (russian: Фёдор Фёдорович Бейльштейн) (17 February 183818 October 1906), was a Russian chemist and founder of the famous ''Handbuch der organischen Chemie'' (''Handbook of Organic Chemistry''). The first edition of this work, published in 1881, covered 1,500 compounds in 2,200 pages. This handbook is now known as the Beilstein database. Life Beilstein was born in Saint Petersburg in a family of German descent. Although he mastered the Russian language, he was educated in a German school. At the age of 15, he left for the University of Heidelberg where he studied chemistry under the tuition of Robert Bunsen. After two years he moved to the University of Munich and became a pupil of Justus Liebig, but soon returned to Heidelberg. There he acquired an interest and preference for organic chemistry, which became his major. For his Ph.D., Beilstein joined Friedrich Wöhler at the University of Göttingen, receiving his doctorate in F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gerardus Johannes Mulder
Gerardus Johannes Mulder or Gerrit Jan Mulder (27 December 1802 – 18 April 1880) was a Dutch organic and analytical chemist. Life Mulder was born in Utrecht and earned a medical degree from Utrecht University. He became a reader of chemistry in Rotterdam and in 1840 he was appointed professor at Utrecht University. Protein Following a suggestion by Jöns Jacob Berzelius, Mulder used the term protein in his 1838 paper, "On the composition of some animal substances" (originally in French but translated in 1839 to German). In the same publication, he also proposed that animals draw most of their protein from plants.Bulletin des Sciences Physiques et Naturelles en Néerlande (1838). pg 104SUR LA COMPOSITION DE QUELQUES SUBSTANCES ANIMALES/ref> Mulder "was the first to propose a theory concerning the causes of the differences between albumin, casein, and fibrin, and other substances more or less similar to them in physical properties and in their chemical behavior when expo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars ( monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iodine Test
Iodine is a chemical element with the Symbol (chemistry), symbol I and atomic number 53. The heaviest of the stable halogens, it exists as a semi-lustrous, non-metallic solid at standard conditions that melts to form a deep violet liquid at , and boils to a violet gas at . The element was discovered by the French chemist Bernard Courtois in 1811 and was named two years later by Joseph Louis Gay-Lussac, after the Ancient Greek 'violet-coloured'. Iodine occurs in many oxidation states, including iodide (I−), iodate (), and the various periodate anions. It is the least abundant of the stable halogens, being the sixty-first most abundant element. As the heaviest essential mineral nutrient, iodine is required for the synthesis of thyroid hormones. Iodine deficiency affects about two billion people and is the leading preventable cause of intellectual disabilities. The dominant producers of iodine today are Chile and Japan. Due to its high atomic number and ease of attachment to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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