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Coarse-grain Sugar
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
CRC Handbook Of Chemistry And Physics
The ''CRC Handbook of Chemistry and Physics'' is a comprehensive one-volume reference resource for science research. First published in 1914, it is currently () in its 103rd edition, published in 2022. It is sometimes nicknamed the "Rubber Bible" or the "Rubber Book", as CRC originally stood for "Chemical Rubber Company". As late as the 1962–1963 edition (3604 pages) the ''Handbook'' contained myriad information for every branch of science and engineering. Sections in that edition include: Mathematics, Properties and Physical Constants, Chemical Tables, Properties of Matter, Heat, Hygrometric and Barometric Tables, Sound, Quantities and Units, and Miscellaneous. Earlier editions included sections such as "Antidotes of Poisons", "Rules for Naming Organic Compounds", "Surface Tension of Fused Salts", "Percent Composition of Anti-Freeze Solutions", "Spark-gap Voltages", "Greek Alphabet", "Musical Scales", "Pigments and Dyes", "Comparison of Tons and Pounds", "Twist Drill and St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Added Sugar
Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. These include added carbohydrates (monosaccharides and disaccharides), and more broadly, sugars naturally present in honey, syrup, and fruits. They can take multiple chemical forms, including sucrose (table sugar), glucose (dextrose), and fructose. Medical consensus holds that added sugars contribute little nutritional value to food, leading to a colloquial description as "empty calories". Overconsumption of sugar is correlated with excessive calorie intake and increased risk of weight gain and various diseases. Uses United States In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose. Other types of added sugar ingredients include beet and cane sugars, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, frui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycosidic Linkage
A glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. A glycosidic bond is formed between the hemiacetal or hemiketal group of a saccharide (or a molecule derived from a saccharide) and the hydroxyl group of some compound such as an alcohol. A substance containing a glycosidic bond is a glycoside. The term 'glycoside' is now extended to also cover compounds with bonds formed between hemiacetal (or hemiketal) groups of sugars and several chemical groups other than hydroxyls, such as -SR (thioglycosides), -SeR (selenoglycosides), -NR1R2 (N-glycosides), or even -CR1R2R3 (C-glycosides). Particularly in naturally occurring glycosides, the compound ROH from which the carbohydrate residue has been removed is often termed the aglycone, and the carbohydrate residue itself is sometimes referred to as the 'glycone'. S-, N-, C-, and O-glycosidic bonds Glycosidic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructosyl
Fructosides are glycoside In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycoside ...s where the glycone group is fructose. Fructosyl transferases In enzymology, enzymes that add a fructose group to a molecule are called ''fructosyl-transferases'', ''beta-D-fructofuranosyl transferases'' or ''fructotranferases''. Examples are: * aldose beta-D-fructosyltransferase * 2,1-fructan:2,1-fructan 1-fructosyltransferase * 6G-fructosyltransferase * Inulin fructotransferase (DFA-I-forming) * Inulin fructotransferase (DFA-III-forming) * Levan fructotransferase (DFA-IV-forming) * Levansucrase References Glycosides by glycone type {{biochem-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucosyl
A glycosyl group is a univalent free radical or substituent structure obtained by removing the hemiacetal hydroxyl group from the cyclic form of a monosaccharide and, by extension, of a lower oligosaccharide. Glycosyl also reacts with inorganic acids, such as phosphoric acid, forming an ester such as glucose 1-phosphate. Examples In cellulose, glycosyl groups link together 1,4-β-D-glucosyl units to form chains of (1,4-β-D-glucosyl)n. Other examples include ribityl in 6,7-Dimethyl-8-ribityllumazine, and glycosylamines. Alternative substituent groups Instead of the hemiacetal hydroxyl group, a ''hydrogen'' atom can be removed to form a substituent, for example the hydrogen from the C3 hydroxyl of a glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, u ... molecule. Then t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monomer
In chemistry, a monomer ( ; '' mono-'', "one" + ''-mer'', "part") is a molecule that can react together with other monomer molecules to form a larger polymer chain or three-dimensional network in a process called polymerization. Classification Monomers can be classified in many ways. They can be subdivided into two broad classes, depending on the kind of the polymer that they form. Monomers that participate in condensation polymerization have a different stoichiometry than monomers that participate in addition polymerization: : Other classifications include: *natural vs synthetic monomers, e.g. glycine vs caprolactam, respectively *polar vs nonpolar monomers, e.g. vinyl acetate vs ethylene, respectively *cyclic vs linear, e.g. ethylene oxide vs ethylene glycol, respectively The polymerization of one kind of monomer gives a homopolymer. Many polymers are copolymers, meaning that they are derived from two different monomers. In the case of condensation polymerizations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcellin Berthelot
Pierre Eugène Marcellin Berthelot (; 25 October 1827 – 18 March 1907) was a French chemist and Republican politician noted for the ThomsenBerthelot principle of thermochemistry. He synthesized many organic compounds from inorganic substances, providing a large amount of counter-evidence to the theory of Jöns Jakob Berzelius that organic compounds required organisms in their synthesis. Berthelot was convinced that chemical synthesis would revolutionize the food industry by the year 2000, and that synthesized foods would replace farms and pastures. "Why not", he asked, "if it proved cheaper and better to make the same materials than to grow them?" He was considered "one of the most famous chemists in the world." Upon being appointed to the post of Minister of Foreign Affairs for the French government in 1895, he was considered "the most eminent living chemist" in France. In 1901, he was elected as one of the "Forty Immortals" of the Académie française. He gave all his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
-ose
The suffix -ose ( or ) is used in biochemistry to form the names of sugars. This Latin suffix means "full of", "abounding in", "given to", or "like". Numerous systems exist to name specific sugars more descriptively. Monosaccharides, the simplest sugars, may be named according to the number of carbon atoms in each molecule of the sugar: pentose is a five-carbon monosaccharide, and hexose is a six-carbon monosaccharide. Aldehyde monosaccharides may be called aldoses; ketone monosaccharides may be called ketoses. Larger sugars such as disaccharides and polysaccharides can be named to reflect their qualities. Lactose, a disaccharide found in milk, gets its name from the Latin word for milk combined with the sugar suffix; its name means "milk sugar". The polysaccharide that makes up plant starch is named amylose, or "starch sugar"; see amyl. There are these theories about the origin of the ''-ose'' suffix:- # Derived from glucose Glucose is a simple sugar with the molec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages. French evolved from Gallo-Romance, the Latin spoken in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French (Francien) largely supplanted. French was also substratum, influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the (Germanic languages, Germanic) Frankish language of the post-Roman Franks, Frankish invaders. Today, owing to France's French colonial empire, past overseas expansion, there are numerous French-based creole languages, most notably Haitian Creole language, Haitian Creole. A French-speaking person or nation may be referred to as Francophone in both English and French. French is an official language in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Allen Miller
William Allen Miller FRS (17 December 1817 – 30 September 1870) was a British scientist. Life Miller was born in Ipswich, Suffolk and educated at Ackworth School and King's College London. He was related to William Allen and first cousin to the leading suffragist Anne Knight. On the death of John Frederic Daniell he succeeded to the Chair of Chemistry at King's. Although primarily a chemist, the scientific contributions for which Miller is mainly remembered today are in spectroscopy and astrochemistry, new fields in his time. Miller won the Gold Medal of the Royal Astronomical Society in 1867 jointly with William Huggins, for their spectroscopic study of the composition of stars. In 1845, he was elected a Fellow of the Royal Society. According to his obituary, Miller married Eliza Forrest of Birmingham in 1842. He died in 1870, a year after his wife, and they are both buried at West Norwood Cemetery. They were survived by a son and two daughters. The crater M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars ( monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dextran
Dextran is a complex branched glucan ( polysaccharide derived from the condensation of glucose), originally derived from wine. IUPAC defines dextrans as "Branched poly-α-d-glucosides of microbial origin having glycosidic bonds predominantly C-1 → C-6". Dextran chains are of varying lengths (from 3 to 2000 kilodaltons). The polymer main chain consists of α-1,6 glycosidic linkages between glucose monomers, with branches from α-1,3 linkages. This characteristic branching distinguishes a dextran from a dextrin, which is a straight chain glucose polymer tethered by α-1,4 or α-1,6 linkages. Occurrence Dextran was discovered by Louis Pasteur as a microbial product in wine, but mass production was only possible after the development by Allene Jeanes of a process using bacteria. Dental plaque is rich in dextrans. Dextran is a complicating contaminant in the refining of sugar because it elevates the viscosity of sucrose solutions and fouls plumbing. Dextran is now produced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
