The Art of Carbohydrate Analysis

List of abbreviations

Preface

Introduction

Chapter 1 The World of Carbohydrates

Chapter 2 Basic Knowledge of Glycobiology

2.1 Monosaccharides

2.1.1 The Molecular Structure

2.1.2 D/L-forms of Monosaccharides

2.1.3 Specific Monosaccharides

2.2 Oligosaccharides

2.3 Polysaccharides

2.4 Glycoconjugates

2.4.1 Glycoproteins

2.4.1.1 N-glycans

2.4.1.2 O-glycans

2.4.1.3 Blood Group Determinants

2.4.1.4 Different Types of Glycosylation

2.4.1.5 Glycosides

2.4.2 Proteoglycans and Glycosaminoglycans

2.4.3 Glycolipids

2.4.4 Glycosylphosphatidyl-inositol Membrane Anchors

2.5 Intrinsic Complexity of Carbohydrates

2.6 Working in a Laboratory

Chapter 3 Carbohydrates involved in Diseases

Chapter 4 Detection of Carbohydrate by Colorimetric Methods

4.1 Introduction

4.2 Preparing Standard Sugar Solutions for Calibration Curves

4.3 General tests

4.3.1 Detection of Carbohydrate by a Spot Test

4.3.2 Phenol-Sulfuric Acid Assay

4.3.3 Anthrone Test

4.3.4 Molisch's Test

4.3.5 Fehling's Test

4.3.6 Benedict's Test

4.3.7 Barfoed's Test

4.4 Specific Tests

4.4.1 Seliwanoff's Test for Ketoses

4.4.2 Bial's Test for Pentoses

4.4.3 Colorimetric Analysis of (N-acetyl) Aminosugars

4.4.4 Colorimetric Analysis of Uronic Acids

4.4.5 Colorimetric Analysis of Sialic Acids

4.4.6 Iodine Test for Starch

Chapter 5. Analytical Techniques to Study Carbohydrates

5.1 Structural Parameters

5.2 Glycosidic-bond Cleavage techniques