D‐

A Dictionary of Food and Nutrition | 2005 | 529 words | Copyright

D‐, L‐, and DL‐ Prefixes to chemical names for compounds that have a centre of asymmetry in the molecule, and which can therefore have two forms (isomers).

Most naturally occurring sugars have the d‐conformation; apart from a few microbial proteins and some invertebrate peptides, all the naturally occurring amino acids have the l‐configuration. Chemical synthesis yields a mixture of the d‐ and l‐isomers (the racemic mixture), generally shown as dl‐. See also R‐.

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DAVID A. BENDER. "D‐." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 10 Feb. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "D‐." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (February 10, 2012). http://www.encyclopedia.com/doc/1O39-D.html

DAVID A. BENDER. "D‐." A Dictionary of Food and Nutrition. 2005. Retrieved February 10, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-D.html

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