glycosaminen.
/ɡlʌɪˈkəʊzəmiːn//ɡlʌɪˈkəʊsəmiːn/ Chemistry.
(a) = glucosamine n. (b) Any amino-sugar in which the amino group replaces a hydroxyl group other than that attached to the first carbon atom.
ΚΠ
1877 Jrnl. Chem. Soc. i. 64 (heading) Glycosamine hydrochloride... When purified chitin is heated..with pure strong hydrochloric acid, it dissolves..forming a blackish-brown solution.
1948 W. Pigman Chem. Carbohydrates ix. 375 An important additional group of nitrogenous derivatives [of the carbohydrates] is the amino sugars, among which are the glycosamines.
1963 Biol. Abstr. 42 i. 720/2 A method of colorimetric determination of d-glycosamine has been developed by the authors.
1967 A. Cantarow & B. Schepartz Biochemistry (ed. 4) ii. 21 The second type of amino sugar is the glycamine or glycosamine, in which alcoholic hydroxyl groups in the sugar molecule are replaced by amino groups.
This entry has not yet been fully updated (first published 1972; most recently modified version published online June 2018).
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