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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 Monosaccharides2.1.3 Specific Monosaccharides
2.2 Oligosaccharides2.3 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 tests4.3.1 Detection of Carbohydrate by a Spot Test
4.3.2 Phenol-Sulfuric Acid Assay
4.3.3 Anthrone Test4.3.4 Molisch's Test
4.3.5 Fehling's Test
4.3.6 Benedict's Test4.3.7 Barfoed's Test
4.4 Specific Tests
4.4.1 Seliwanoff's Test for Ketoses4.4.2 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 Parameters5.2 Glycosidic-bond Cleavage techniques
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