ALDITOLS Meaning and
Definition
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Alditols are a class of chemical compounds that belong to the broader category of sugar alcohols. They are formed by the reduction of aldoses, which are a type of sugar. Alditols can also be produced by the hydrogenation of sugars or by the addition of hydrogen to double bonds present in aldoses.
Alditols share many chemical properties with their corresponding aldose sugars, including having hydroxyl groups attached to each carbon atom in the molecule. However, unlike sugars, alditols lack the aldehyde or ketone functional group. This difference in structure gives alditols distinct properties and makes them valuable in various applications.
Alditols have a range of uses across different industries. For instance, they are commonly utilized as sugar substitutes in food and beverages due to their ability to provide sweetness without contributing to the calorie content. They are also used in cosmetic and pharmaceutical products as humectants, which help retain moisture and improve the texture and stability of formulations.
In addition, some alditols have remarkable properties that make them useful in various industrial processes. For instance, xylitol, a commonly used alditol, has gained attention for its anticariogenic properties, making it a valuable ingredient in oral care products. Other alditols such as mannitol and erythritol find applications in the production of polymers, plastics, and as bulking agents in various products.
Overall, alditols are compounds derived from sugars that possess unique chemical properties, finding applications in a wide range of products and industries.
Common Misspellings for ALDITOLS
- zlditols
- slditols
- wlditols
- qlditols
- akditols
- apditols
- aoditols
- alsitols
- alxitols
- alcitols
- alfitols
- alritols
- aleitols
- aldutols
- aldjtols
- aldktols
- aldotols
- ald9tols
- ald8tols
- aldirols
Etymology of ALDITOLS
The word "alditols" is derived from the combination of two terms: "aldose" and "alcohol".
"Aldose" refers to a type of monosaccharide (simple sugar) that contains an aldehyde functional group. It comes from the prefix "aldo-", which originates from the German word "aldéhyd", meaning aldehyde. The term "aldose" was coined in the late 19th century by the French chemist Auguste Laurent.
"Alcohol" has roots in the Arabic term "al-kuḥl", which referred specifically to a fine powder produced through distillation, but later evolved to encompass all distilled substances. It was eventually extended to include the class of organic compounds known as alcohols due to their production through the distillation of fermented substances. The term "alcohol" entered the English language in the 16th century.
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