Allose

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) ; 7635-11-2 (L) ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:40822 ;
ChemSpider	92408 ;
ECHA InfoCard	100.018.178
PubChem CID	102288;
UNII	SV1ATP0KYY (D) ;
	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 Key: GZCGUPFRVQAUEE-OBOOZECYSA-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).
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	Infobox references

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 is a C-3 epimer of glucose.

Notes

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

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