Lactosa: Diferenzas entre revisións
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Liña 1:
{{chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 477497006
| Name = Lactosa
| ImageFile_Ref = {{chemboximage|correct|??}}
| ImageFile = Beta-D-Lactose.svg
| ImageSize = 300px
| IUPACName = β-<small>D</small>-galactopiranosil-(1→4)-<small>D</small>-glicosa
| OtherNames = Azucre do leite<br/>4-''O''-β-<small>D</small>-galactopiranosil-<small>D</small>-glicosa
| Section1 = {{Chembox Identifiers
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID = 5904
| InChI = 1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5+,6+,7-,8-,9-,10-,11-,12+/m1/s1
| InChIKey = GUBGYTABKSRVRQ-DCSYEGIMBP
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5+,6+,7-,8-,9-,10-,11-,12+/m1/s1
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = GUBGYTABKSRVRQ-DCSYEGIMSA-N
| CASNo = 63-42-3
| CASNo_Ref = {{ca÷scite|correct|CAS}}
| EC-number = 200-559-2
| PubChem = 6134←←
| ChEMBL_Ref = {{ebicite|changed|EBI}}
| ChEMBL = 417016
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = J2B2A4N98G
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 36218
| SMILES = C([C@@H]1[C@@H]([C@@H]([C@H]([C@@H](O1)O[C@@H]2[C@H](O[C@H]([C@@H]([C@H]2O)O)O)CO)O)O)O)O
}}
| Section2 = {{Chembox Properties
| Formula = C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>
| MolarMass = 342,30 g/mol
| Appearance = white solid
| Density = 1,525 g/cm<sup>3</sup>
| MeltingPt = 202.8 °C<ref name=Ald>[http://www.sigmaaldrich.com/catalog/product/fluka/17814?lang=en®ion=US Sigma Aldrich]</ref>
| BoilingPt = 668.9 °C<ref name=Ald/>
| Solubility = 21,6 g/100 mL<ref>A solubilidade da lactosa en auga é de 18,9049 g a 25 °C, 25,1484 g a 40 °C e 37,2149 g a 60 °C por 100 g de solución. A súa solubilidade en [[etanol]] é 0,0111 g a 40 °C e 0,0270 g a 60 °C por 100 g de solución.{{citation | year = 2001 | last1 = Machado | first1 = José J. B. | first2 = João A. | last2 = Coutinho | first3 = Eugénia A. | last3 = Macedo | title = Solid–liquid equilibrium of α-lactose in ethanol/water | url = http://path.web.ua.pt/file/FPE%20(2000)%20173%20121.pdf | journal = Fluid Phase Equilibria | volume = 173 | issue = 1 | pages = 121–34 | doi = 10.1016/S0378-3812(00)00388-5}}.
ds</ref>
}}
| Section4 = {{Chembox Thermochemistry| DeltaHc = 5652 kJ/mol, 1351 kcal/mol, 16.5 kJ/g, 3.94 kcal/g}}
| Section7 = {{Chembox Hazards
| EUIndex = not listed
| FlashPtC = 357.8
| FlashPt = <ref name="Ald"/>
| AutoignitionC =
| NFPA-H = 1
| NFPA-F = 0
| NFPA-R = 0
}}
}}
[[Ficheiro:Hydrolysis of lactose.svg|miniatura|250px|Molécula de lactosa formada pola unión dunha [[glicosa]] (2) e unha [[galactosa]] (1)]]
A '''lactosa''' é un [[disacárido]] formado pola unión dunha [[glicosa]] e unha [[galactosa]].Tamén recibe a denominación de ''lactina'', ''lactobiosa'', ''4-Beta-D-piranosil-D-glicosa'' ou ''azucre do leite'' posto que se atopa presente nel. Realmente na súa formación interveñen dous [[monosacáridos]]: a Beta-galactopiranosa e unha Beta-glucopiranosa, unidas polo Carbono 1-4 (desta reacción obtense unha molécula de auga).
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