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β-D-digitoxosyl-(1→4)-β-D-digitoxose is a complex carbohydrate molecule, specifically a disaccharide, composed of two sugar units: β-D-digitoxose and β-D-digitoxose. In this structure, the two sugar units are linked together through a glycosidic bond, with the linkage being a 1→4 bond, meaning the first carbon of the first sugar molecule is connected to the fourth carbon of the second sugar molecule. This type of bond is common in many natural carbohydrates and plays a crucial role in the formation of complex polysaccharides. The specific arrangement and bonding of these sugars can significantly influence the properties and functions of the disaccharide in biological systems.

90762-99-5

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90762-99-5 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 90762-99-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 9,0,7,6 and 2 respectively; the second part has 2 digits, 9 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 90762-99:
(7*9)+(6*0)+(5*7)+(4*6)+(3*2)+(2*9)+(1*9)=155
155 % 10 = 5
So 90762-99-5 is a valid CAS Registry Number.

90762-99-5Upstream product

90762-99-5Downstream Products

90762-99-5Relevant academic research and scientific papers

Thermal Degradation of Glycosides, VI - Hydrothermolysis of Cardenolide and Flavonoid Glycosides

Kim, Youn Chul,Higuchi, Ryuichi,Komori, Tetsuya

, p. 575 - 580 (2007/10/02)

The hydrothermolysis of cardenolide and flavonoid glycosides is described.On heating with water or water/dioxane, cardenolide (1, 5, 11) and flavonoid glycosides (16, 20, 23, 27) are converted into their genuine aglycones and partially hydrolyzed products, together with saccharide components.Meanwhile, the glycosidic linkage of 2-deoxy sugar moieties in cardenolide glycosides is more readily cleaved than that of the common sugar moieties by means of hydrothermolysis.Therefore, hydrothermolysis of the uzarigenin triglycoside (13), bearing a 2-deoxy sugar moiety whichis directly attached to the aglycone, leads to selective cleavage of the sugar-aglycone linkage.The hydrothermolyzed products have been isolated by chromatography and their structures elucidated by spectroscopic methods. Key Words: Thermolysis / Degradation, thermal / Carbohydrates / Glycosides / Cardenolides / Steroids / Flavonoids

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