L-arabinose

Arabinose

IUPAC name Arabinose
Other names Pectinose
Identifiers
CAS number	5328-37-0 (L)^Y
PubChem	5460291
ChemSpider	59687^Y
EC-number	205-699-8
ChEBI	CHEBI:46983 ^Y
Jmol-3D images	Image 2
SMILES O=C[C@@H](O)[C@H](O)[C@H](O)CO C([C@H]([C@H]([C@@H](C=O)O)O)O)O
InChI InChI=1S/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2/t3-,4-,5+/m1/s1 ^Y Key: PYMYPHUHKUWMLA-WDCZJNDASA-N ^Y InChI=1/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2/t3-,4-,5+/m1/s1 Key: PYMYPHUHKUWMLA-WDCZJNDABW
Properties^[1]
Molecular formula	C₅H₁₀O₅
Molar mass	150.13 g mol⁻¹
Appearance	Colorless crystals as prisms or needles
Density	1.585 g/cm³ (20 ºC)
Melting point	164-165 °C, 437-438 K, 327-329 °F
Solubility in water	Soluble
Hazards
NFPA 704	1 1 0
Related compounds
Related aldopentoses	Ribose Xylose Lyxose
Y (verify) (what is: Y/N?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Arabinose is an aldopentose – a monosaccharide containing five carbon atoms, and including an aldehyde (CHO) functional group.

For biosynthetic reasons, most saccharides are almost always more abundant in nature as the "D"-form, or structurally analogous to D-glyceraldehyde.^{[note 1]} However, L-arabinose is in fact more common than D-arabinose in nature and is found in nature as a component of biopolymers such as hemicellulose and pectin. The L-arabinose operon is a very important operon in molecular biology and bioengineering.

A classic method for the organic synthesis of arabinose from glucose is the Wohl degradation.^[2]

D-Arabinose
α-D-Arabinofuranose	β-D-Arabinofuranose
α-D-Arabinopyranose	β-D-Arabinopyranose

1 Etymology
2 Use
3 Notes
4 References

Etymology

Arabinose gets its name from gum arabic, from which it was first isolated.^[3]

Use

Arabinose is used as a culture medium for certain bacteria.

Notes

References

Types of carbohydrates

General

Geometry

Monosaccharides

Dioses	Aldodiose Glycolaldehyde

Trioses	Aldotriose Glyceraldehyde Ketotriose Dihydroxyacetone

Tetroses	Aldotetroses Erythrose Threose Ketotetrose Erythrulose

Pentoses	Aldopentose Arabinose Lyxose Ribose Xylose Deoxy sugar Deoxyribose Ketopentose Ribulose Xylulose

Hexoses	Aldohexose Allose Altrose Galactose Glucose Gulose Idose Mannose Talose Deoxy sugar Fucose Fuculose Rhamnose Ketohexose Fructose Psicose Sorbose Tagatose

Heptoses	Ketoheptose Mannoheptulose Sedoheptulose

>7	Octose Nonose Neuraminic acid

Multiple

Disaccharides	Cellobiose Lactose Maltose Sucrose Trehalose Turanose

Trisaccharides	Maltotriose Melezitose Raffinose

Tetrasaccharides	Stachyose

Other oligosaccharides	Acarbose Fructooligosaccharide (FOS) Galactooligosaccharide (GOS) Isomaltooligosaccharide (IMO) Maltodextrin Mannan-oligosaccharides (MOS)

Polysaccharides	Beta-glucan Lentinan Sizofiran Zymosan Cellulose Chitin Dextrin / Dextran Fructose / Fructan Inulin Galactose / Galactan Glucose / Glucan Glycogen Levan beta 2→6 Mannan Starch Amylopectin Amylose

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L-arabinose

L-arabinose

Contents

Etymology

Use

Notes

References

Suggestions

Bacteriological water analysis

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Malolactic fermentation

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List of compounds with carbon number 5

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AraB

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Extensin

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