Chemical Properties Tamarind gels in the presence of alcohol and sugar and exhibits sol to gel transition at body temperatures. Removal of the galactose residues affords materials with unique thermal behaviorpresence of alcohol and sugar and exhibits sol to gel transition at
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![D-Chiro-Inositol,1,5,6-trideoxy-4-O-b-D-glucopyranosyl-5-(hydroxymethyl)-1-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-2-cyclohexen-1-yl]amino]- CAS 37248-47-8](/upload/site_1/2024/09/1354c70d5aca8ae7015ad8945a.jpg)
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