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Documenti fondamentali

47740

Millipore

D-(−)-fruttosio

≥99.0% (HPLC), suitable for microbiology

Sinonimo/i:

D-levulosio, Zucchero della frutta

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About This Item

Formula empirica (notazione di Hill):
C6H12O6
Numero CAS:
Peso molecolare:
180.16
Beilstein:
1239004
Numero CE:
Numero MDL:
Codice UNSPSC:
41106212
ID PubChem:
NACRES:
NA.85

Livello qualitativo

Saggio

≥99.0% (HPLC)

Forma fisica

powder

Attività ottica

[α]20/D −92±2°, 1 hr, c = 10% in H2O

Residuo alla calcinazione

≤0.1% (as SO4)

Perdita

≤0.1% loss on drying, 20 °C (HV)

Punto di fusione

119-122 °C (dec.) (lit.)

Solubilità

H2O: 0.1 g/mL, clear, colorless

Anioni in tracce

chloride (Cl-): ≤50 mg/kg
sulfate (SO42-): ≤50 mg/kg

Cationi in tracce

As: ≤0.1 mg/kg
Ca: ≤10 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤5 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg

applicazioni

microbiology

Stringa SMILE

OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO

InChI

1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5-,6-/m1/s1
BJHIKXHVCXFQLS-UYFOZJQFSA-N

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Descrizione generale

D-Fructose (fruit sugar) is a reducing sugar. In fruits it is a very important sugar component, and mostly exists in free form in plants and often together with sucrose and D-glucose. It is a component of polysaccharide inulin and also a component of di-, tri- and oligo-saccharides.

Azioni biochim/fisiol

D-Fructose is an important monosaccharide used in a wide range of applications. D-fructose is used in carbohydrate research, in organic and bioorganic synthesis; as a model compound; as a reference material, as an enzyme substrate and as a nutrient medium.
It can be produced by separation from glucose and by hydrolysis (inversion) of sucrose.1 It also possess metabolic and endocrine impact that shows that increased consumption of fructose is a contributing factor in the development of obesity and the accompanying metabolic abnormalities observed in the insulin resistance syndrome.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)


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USP

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Fruttosio

Annekathrin Widmann et al.
PLoS genetics, 12(10), e1006378-e1006378 (2016-10-22)
Memory formation is a highly complex and dynamic process. It consists of different phases, which depend on various neuronal and molecular mechanisms. In adult Drosophila it was shown that memory formation after aversive Pavlovian conditioning includes-besides other forms-a labile short-term
Science, 152-153 (1998)
Fructose, weight gain, and the insulin resistance syndrome.
Elliott SS.,
American Journal of Clinical Nutrition, 76 (5), 911-922 (2002)
Analytical Methods Of Food Authentication.
Science null
Brigida Gallone et al.
Cell, 166(6), 1397-1410 (2016-09-10)
Whereas domestication of livestock, pets, and crops is well documented, it is still unclear to what extent microbes associated with the production of food have also undergone human selection and where the plethora of industrial strains originates from. Here, we

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