3. Isolation processes for free and conjugated carbohydrates

The "glycoanalyst" can be confronted with two situations:

$1$ or the carbohydrates are free in their natural environment and, in the particular case of oligosaccharides, their isolation will be carried out by applying the procedures described in paragraph 3.3 ;

$2$ or they are conjugated and, in the particular case of glycoproteins, the only one we'll be focusing on, their study will require their prior...