Rao, P. S. ; Beri, R. M. (1952) Tamarind seed jellose: fermentative degradation Proceedings of the Indian Academy of Sciences, Section A, 35 (1). pp. 1-6. ISSN 0370-0089
![[img]](https://repository.ias.ac.in/style/images/fileicons/application_pdf.png)
|
PDF
- Publisher Version
1MB |
Official URL: http://www.ias.ac.in/j_archive/proca/35/1/1-6/view...
Related URL: http://dx.doi.org/10.1007/BF03172476
Abstract
Tamarind seed jellose undergoes fermentative degradation in aqueous solution yielding a hexasaccharide which is composed of xylose, galactose and glucose in the molecular proportion of 2:1:3. The carbohydrate, which may be named Tamarindose, decomposes at 228–30°C. and has a specific rotation of + 73·8° at 30°. Its acetate melts with decomposition at 172–74° and has a specific rotation of + 43·6° in methyl alcoholic solution at 30°.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Indian Academy of Sciences. |
| ID Code: | 35588 |
| Deposited On: | 17 Apr 2011 13:47 |
| Last Modified: | 17 May 2016 18:32 |
Repository Staff Only: item control page
