polysaccharides

Not until 12-24 months of age is there a marked improvement in the body's response to polysaccharides.

Polysaccharides are long molecules made from many units joined together.

In turn, the bacteria produce polysaccharides or sugars that the body wants and needs, she said.

This implies that polysaccharides make up the bulk of the matrix.

Polysaccharides have been given trivial names that reflect their origin.

The technique allows for a better extraction of wine polysaccharides.

These polymers are usually composed of polysaccharides and sometimes protein.

This technique is widely used for the molecular weight determination of polysaccharides.

Proteins or polysaccharides are used for studies of humoral immune response.

Other chemicals, called polysaccharides, might affect the immune system.

Several distinct polysaccharides have been identified and characterised within the pectic group.

Monosaccharides can be linked together to form polysaccharides in almost limitless ways.

Often they are based on polysaccharides or proteins.

However, it is well known that this type of vaccine (pure polysaccharides) gives disease protection for no more than 18 months.

Both polysaccharides share the chemical structure of the backbone with curdlan.

This layer is actually composed of several types of polysaccharides.

It is one of the key products in thermal conversion of polysaccharides.

The structural similarity of the polysaccharides from the two species suggested a phylogenetic relationship between them.

Gum arabic is a complex mixture of glycoproteins and polysaccharides.

This may, at least in part be because of dietary factors such as non-starch polysaccharides or 'fibre'.

Shorter polysaccharides, with 3 - 10 monomers, are called oligosaccharides.

Other biological polymers such as polysaccharides can also be considered to have a primary structure, although the usage is not standard.

Polysaccharides, the union of several linked monosaccharides, sometimes serve as a structural compound.

The polysaccharides picked up from the oak, was found to increase the richness of Barbera.

Cell walls are made of a variety of polysaccharides.