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Galactose

For the EP by The Sweet Science, see Galactose (EP).
d-Galactose
Haworth projection of
β-d-galactopyranose
Fischer projection of
d-galactose
Names
IUPAC names
Galactose
galacto-Hexose[1]
Systematic IUPAC name
(2R,3S,4S,5R,6)-2,3,4,5,6-Pentahydroxyhexanal
Other names
Brain sugar
Identifiers
3D model (JSmol)
1724619
ChEBI
ChEMBL
ChemSpider
KEGG
MeSH Galactose
UNII
  • InChI=1S/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2−,3+,4+,5−,6+/m1/s1 checkY
    Key: WQZGKKKJIJFFOK-PHYPRBDBSA-N checkY
  • InChI=1/C6H12O6/c7-1-2-3(8)4(9)5(10)6(11)12-2/h2-11H,1H2/t2−,3+,4+,5−,6+/m1/s1
    Key: WQZGKKKJIJFFOK-PHYPRBDBBU
  • O[C@H]1[C@@H](O)[C@H](O[C@H](O)[C@@H]1O)CO
Properties
C6H12O6
Molar mass 180.156 g·mol−1
Appearance White solid[2]
Odor Odorless[2]
Density 1.5 g/cm3[2]
Melting point 168–170 °C (334–338 °F; 441–443 K)[2]
650 g/L (20 °C)[2]
−103.00·10−6 cm3/mol
Pharmacology
V04CE01 (WHO) V08DA02 (WHO) (microparticles)
Hazards
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 0: Will not burn. E.g. waterInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
0
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

Galactose (/ɡəˈlæktoʊs/, galacto- + -ose, 'milk sugar'), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose.[3] It is an aldohexose and a C-4 epimer of glucose.[4] A galactose molecule linked with a glucose molecule forms a lactose molecule.

Galactan is a polymeric form of galactose found in hemicellulose, and forming the core of the galactans, a class of natural polymeric carbohydrates.[5]

D-Galactose is also known as brain sugar since it is a component of glycoproteins (oligosaccharide-protein compounds) found in nerve tissue.[6]

  1. ^ "Appendix".
  2. ^ a b c d e Record in the GESTIS Substance Database of the Institute for Occupational Safety and Health
  3. ^ Spillane WJ (2006-07-17). Optimising Sweet Taste in Foods. Woodhead Publishing. p. 264. ISBN 9781845691646.
  4. ^ Kalsi PS (2007). Organic Reactions Stereochemistry And Mechanism (Through Solved Problems). New Age International. p. 43. ISBN 9788122417661.
  5. ^ Zanetti M, Capra DJ (2003-09-02). The Antibodies. CRC Press. p. 78. ISBN 9780203216514.
  6. ^ "16.3 Important Hexoses | The Basics of General, Organic, and Biological Chemistry". courses.lumenlearning.com. Retrieved 2022-05-06.
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