Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject...until now. CRC Handbook of Oligosaccharides is a series of three volumes that includes all oligosaccharides synthesized between 1960 and 1986. This allows oligosaccharides prepared in their free form to be presented, as well as those produced in protected form. The series contains data regarding glycosylation reaction, namely reaction conditions (solvent, promoter, temperature), the aglycon and the glycosyl donor used, and the structure and physical data of the isolated product. For disaccharides, the names of the reactants and the products are revealed, while with trisaccharides and higher oligomers, schematic figures provide a quick and easy way to access information concerning the entire process. These volumes will provide an important reference source for biochemists, biologists, and organic chemists.
Table of Contents
1. Glycosyl-Tetrose 2. Glycosyl-Pentoses 3. Glycosyl-D-Ribose 4. Glycosyl-D-Riburonic Acids 5. Glycosyl-2-Deoxy-D-Ribose 6. Glycosyl-D-Arabinoses 7. Glycosyl-L-Arabinoses 8. Glycosyl-D-Xyloses 9. Glycosyl-2-Amino-2-Deoxy-D-Xyloses 10. Glycosyl-Hexoses 11. Glycosyl-D-Glucoses 12. Glycosyl-D-Glucuronic Acids 13. Glycosyl-2-Amino-2-Deoxy-D-Glucoses 14. Glycosyl-2-Amino-2-Deoxy-D-Glucuronic Acid 15. Glycosyl-D-Quinovoses 16. Glycosyl-L-Quinovose 17. Glycosyl-D-Mannoses 18. Glycosyl-2-Amino-2-Deoxy-D-Mannoses 19. Glycosyl-D-Rhamnoses 20. Glycosyl-L-Rhamnoses 21. Glycosyl-L-Gulose 22. Glycosyl-D-Galactoses 23. Glycosyl-D-Galacturonic Acids 24. Glycosyl-2-Amino-2-Deoxy-D-Galactoses 25. Glycosyl-D-Fucoses 26. Glycosyl-L-Fucoses 27. Glycosyl-2-Amino-2-Deoxyl-L-Fucose 28. Glycosyl-D-Fructoses 29. Glycosyl-Muramic Acids 30. Glycosyl-3-Deoxy-D-Manno-2-Octulopyranosic Acid 31. Glycosyl-D-Neuraminic Acids 32. Glycosyl-Deoxy Sugars 33. Glycosyl-Monodeoxy Sugars 34. Glycosyl-Dideoxy Sugars 35. Glycosyl-Trideoxy Sugars 36. Glycosyl-Branched-Chain Sugars