Allose
Allose
Allose (pronunciation: al-ohs) is a type of monosaccharide sugar. It is one of the rare sugars that is not commonly found in nature.
Etymology
The term "Allose" is derived from the Greek word 'allos', meaning 'other'. It was named so due to its rarity and difference from other more common sugars.
Structure
Allose is a hexose sugar, meaning it contains six carbon atoms. It is an aldose, which means it contains an aldehyde group. Its chemical formula is C6H12O6.
Properties
Allose is a white, crystalline solid at room temperature. It is soluble in water and has a sweet taste, similar to other sugars. However, it is not as sweet as glucose or fructose.
Biological Role
While allose is not commonly found in nature, it has been detected in small amounts in some plants and microorganisms. It is not known to play a significant role in human metabolism.
Related Terms
- Monosaccharide: The simplest form of sugar and the most basic units of carbohydrates.
- Hexose: Any monosaccharide with six carbon atoms.
- Aldose: A monosaccharide that contains an aldehyde group.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Fructose: A hexose sugar found especially in honey and fruit.
External links
- Medical encyclopedia article on Allose
- Wikipedia's article - Allose
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