arabinosen.
/əˈrabᵻnəʊz/, /əˈrabᵻnəʊs/, U.S. /əˈræbəˌnoʊs/, /əˈræbəˌnoʊz/ Chemistry.
An aldopentose sugar which is a constituent of many plant gums, typically in the form of polysaccharides.Formula: C5H10O5. Arabinose has two optical isomers; the l-form more commonly occurs in nature.
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the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > other sugars
acorn sugar1854
phloroglucin1862
phenose1866
abietite1869
arabinose1874
revertose1903
chondrosamine1914
1874 Sugar Cane May 257 This sugar, on account of its formation from arabin, the author [sc. C. Scheibler] terms arabinose.
1915 Amer. Jrnl. Bot. 2 376 Behrens has shown that..some Penicilliums can utilize both arabinose and xylose as a source of carbon.
1934 C. C. Steele Introd. Plant Biochem. iii. viii. 75 The two active forms of arabinose occur naturally.
1992 C. A. Smith & E. J. Wood Biosynthesis vii. 144 The replacement of the ribose moiety of nucleosides with arabinose has been used to produce anticancer drugs.
2009 W. G. Hopkins & N. P. A. Hüner Introd. Plant Physiol. (ed. 4) xvii. 290/2 In some species, some of the xylose units may be replaced by other sugars, such as arabinose, fructose, galactose, or glucuronic acid.
Derivatives
arabiˈnosic acid n. now rare any of a number of acidic oligosaccharides containing units of arabinose, obtained by hydrolysis of arabin.
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1883 C. O'Sullivan in Chem. News 28 Dec. 302/1 This last arabinosic acid, C23H38O22, is a very stable body.
1883 Athenæum 29 Dec. 871/1 These acids the author [sc. Mr. C. O'Sullivan] calls α, β, &c., arabinosic acids.
1902 H. Ingle Man. Agric. Chem. ix. 190 The effect of boiling arabin with dilute acid is to..cause the splitting off of a sugar molecule, leaving a residue known as arabinosic acid, which, by further boiling, loses another sugar molecule, giving a lower acid—β-arabinosic acid—and so on.
This entry has been updated (OED Third Edition, September 2013; most recently modified version published online December 2021).
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n.1874