Allose

Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub Protea rubropilosa. Extracts from the fresh-water alga Ochromas malhamensis contain this sugar but of unknown absolute configuration. It is soluble in water and practically insoluble in methanol.

Allose[1]

Names
Preferred IUPAC name Allose
Systematic IUPAC name (2R,3R,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal
Identifiers
CAS Number	2595-97-3 (D)^Y 7635-11-2 (L)^Y
3D model (JSmol)	Interactive image
ChEBI	CHEBI:40822^Y
ChemSpider	92408^Y
ECHA InfoCard	100.018.178
PubChem CID	102288
UNII	SV1ATP0KYY (D)^Y
InChI InChI=1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4?,5-,6+/m0/s1^N Key: GZCGUPFRVQAUEE-OBOOZECYSA-N^N
SMILES OCC(O)[C@@H](O)[C@@H](O)[C@@H](O)C=O
Properties
Chemical formula	C6H12O6
Molar mass	180.156 g·mol^−1
Melting point	128 °C (262 °F; 401 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is ^YN ?)
Infobox references

Allose is a C-3 epimer of glucose.

Notes

1. The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.), Merck, 1989, ISBN 091191028X

References

• Carbohydrates, edited by P.M. Collins, Chapman and Hall, ISBN 0-412-26960-0