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Related to xylose: Lyxose, xylopyranose, xylose test


A pentose sugar, referred to in the early literature as l -xylose. It is present in many woody materials. The polysaccharide xylan, which is closely associated with cellulose, consists practically entirely of d- xylose. Corncobs, cottonseed hulls, pecan shells, and straw contain considerable amounts of this sugar. This pentose sugar is also a component of the hemicelluloses and the rare disaccharide, primeverose. See Carbohydrate

McGraw-Hill Concise Encyclopedia of Bioscience. © 2002 by The McGraw-Hill Companies, Inc.


C5H10O5 A pentose sugar found in many woody materials; combustible, white crystals with a sweet taste; soluble in water and alcohol; melts about 148°C; used as a nonnutritive sweetener and in dyeing and tanning. Also known as wood sugar.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
The amount of xylanase that released 1 umol of reducing sugars equivalent xylose per min was taken as one unit of enzyme activity.
The contents of sugar in the hydrolyzed liquor (xylose, glucose and arabinose) and inhibitors of fermentation (acetic acid, 5-Hydroxymethylfurfural and furfural) were determined using a High-Frequency Liquid Chromatograph (Varian, Waters, California, USA), equipped with an isocratic solvent system, "Rheodyne" valve with 20-[micro]L sample loop; attached to a Agilent Hi-Plex H column (7.7 x 300 mm, 8 [micro]), at a temperature of 65[degrees]C, refractive index detector (Varian) and the processing Software Galaxie Chromatography Data System.
stipitis and Candida shehatae, the yeast species capable of naturally fermenting xylose, are susceptible to inhibitors such as acetic acid, furfural and soluble aromatics in hydrolysates, which do not ferment successfully in detoxified hydrolysate (Delgenes, Moletta, & Navarro 1996; Limtong et al., 2000).
The color intensity is proportional to the amount of reducing sugar (xylose) produced in the reaction mixture.
The presence of intermolecular forces in gelatin is likely responsible for a reduction on the accessibility of amino acids to xylose during Maillard reaction.
Ren et al., "Reconstruction of xylose utilization pathway and regulons in firmicutes," BMC Genomics, vol.
A Pearson correlation analysis (Table 3) suggested that ferulic acid content, arabinose to xylose ratio, and pattern of xylose substitution may have influenced the inhibition activity of WEAX.
The cellulase hydrolysis produced some biomass components, for example, glucose, xylose, and disaccharide.
There were glucose, L-rhamnose monohydrate, xylose, D-mannose, galactose, and other carbohydrate compositions in Salvia miltiorrhiza Bge.