Advances in Carbohydrate Chemistry and Biochemistry

Description

This volume is one of a series providing critical articles by research specialists in the industrial, analytical and technological aspects of biochemistry, organic chemistry and instrumentation methodology.

Front Cover 2
Advances in Carbohydrate Chemistry and Biochemistry, Volume 53 5
Copyright Page 6
Contents 7
Preface 9
Chapter 1. John E. Hodge, 1914–1996 13
Chapter 2. Allene R. Jeanes, 1906–1995 19
Chapter 3. Harriet L. Frush, 1903–1996 25
Chapter 4. Applications of Tin-Containing Intermediates to Carbohydrate Chemistry 29
- I. Introduction 29
- Ill. Preparation of Tin-Containing Intermediates 30
- II. Nomenclature 30
- IV. Physical Methods for the Study of Organotin Derivatives 31
- V. Structures 37
- VI. Reaction Types and Conditions 44

Front Cover 2
Advances in Carbohydrate Chemistry and Biochemistry, Volume 53 5
Copyright Page 6
Contents 7
Preface 9
Chapter 1. John E. Hodge, 1914–1996 13
Chapter 2. Allene R. Jeanes, 1906–1995 19
Chapter 3. Harriet L. Frush, 1903–1996 25
Chapter 4. Applications of Tin-Containing Intermediates to Carbohydrate Chemistry 29
- I. Introduction 29
- Ill. Preparation of Tin-Containing Intermediates 30
- II. Nomenclature 30
- IV. Physical Methods for the Study of Organotin Derivatives 31
- V. Structures 37
- VI. Reaction Types and Conditions 44
- VII. Factors That Influence Reaction Regioselectivity 45
- VIII. Trends in Regioselectivity 56
- References 145
Chapter 5. Synthetic Applications of Selenium-Containing Sugars 155
- I. Introduction 155
- II. Preparations of Seleno Sugar Derivatives 157
- III. Application of Seleno Sugars in Synthesis 179
- IV. Conclusion 205
- References 207
Chapter 6. Anti-Carbohydrate Antibodies with Specificity for Monosaccharide and Oligosaccharide Units of Antigens 213
- I. Introduction 213
- II. Analytical Methods 215
- III. Preparation of Antigens Containing Carbohydrate Residues 221
- IV. Immunization Procedure 224
- V. Preparation and Properties of Anti-carbohydrate Antibodies 225
- VI. Conclusions 266
- References 270
Chapter 7. Complexes of Starch with Inorganic Guests 275
- I. Introduction 275
- II. The Starch–Iodine Complex 276
- III. Starch–Water Complexes 310
- IV. Starch Complexes with Other Nonmetallic Guests 324
- References 340
Chapter 8. Complexes of Starch with Organic Guests* 357
- V. Introduction 358
- VI. Preparation Methods 362
- VII. Complexes With Aromas and Flavoring Agents 364
- VIII. Complexes With Dyes 388
- IX. Complexes With Lipids 397
- X. Starch Complexes With Mono- and Oligosaccharides 412
- XI. Starch Complexes With Macromolecules 417
- References 426
Author Index 439
Subject Index 473

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