Summary
Tamarind seed jellose undergoes fermentative degradation in aqueous solution yielding a hexasaccharide which is composed of xylose, galactose and glucose in the molecular proportion of 2:1:3. The carbohydrate, which may be named Tamarindose, decomposes at 228–30°C. and has a specific rotation of + 73·8° at 30°. Its acetate melts with decomposition at 172–74° and has a specific rotation of + 43·6° in methyl alcoholic solution at 30°.
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Rao, P.S., Beri, R.M. Tamarind seed jellose1: Fermentative degradation. Proc. Indian Acad. Sci. (Math. Sci.) 35, 1 (1952). https://doi.org/10.1007/BF03172476
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DOI: https://doi.org/10.1007/BF03172476