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'''Allose''' is an ] sugar. It is a rare ] that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub ''] 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 ]. '''Allose''' is an ] sugar. It is a rare ] that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub ''] 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 ].


Allose is a C-3 ] of ]. Allose is a C-3 ] of ].

Revision as of 11:32, 6 December 2011

Allose
Stereo structural formula of (6R)-allopyranose
Names
Preferred IUPAC name Allose
Systematic IUPAC name (2R,3R,4R)-2,3,4,5,6-Pentahydroxyhexanal
Identifiers
CAS Number
3D model (JSmol)
ChEBI
ChemSpider
InChI
  • InChI=1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4?,5-,6+/m0/s1Key: GZCGUPFRVQAUEE-OBOOZECYSA-N
SMILES
  • OCC(O)(O)(O)(O)C=O
Properties
Chemical formula C6H12O6
Molar mass 180.156 g·mol
Melting point 128 °C (262 °F; 401 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). ☒N verify (what is  ?) Infobox references
Chemical compound

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.

Allose is a C-3 epimer of glucose.

References

  1. The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.). Merck. 1989. ISBN 091191028X.

Carbohydrates, edited by P.M. Collins, Chapman and Hall, ISBN 0-412-26960-0

External links


Types of carbohydrates
General
Geometry
Monosaccharides
Dioses
Trioses
Tetroses
Pentoses
Hexoses
Heptoses
Above 7
Multiple
Disaccharides
Trisaccharides
Tetrasaccharides
Other
oligosaccharides
Polysaccharides
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