FructanA fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides. Fructans can be found in over 12% of the angiosperms including both monocots and dicots such as agave, artichokes, asparagus, leeks, garlic, onions (including spring onions), yacón, jícama, barley and wheat. Fructans also appear in grass, with dietary implications for horses and other grazing animals (Equidae).
SucroseSucrose (also called saccharose) is a disaccharide, 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 formulaC12H22O11. For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.Disaccharide
ArchaeaDomain of organismsExcluded(but cladistically included)EukaryotaSynonyms"Archaebacteria" Woese & Fox 1977"Archaeobacteria" Murray 1988"Mendocutes" Gibbons & Murray 1978"Mendosicutes" Murray 1984"Metabacteria" Hori and Osawa 1979"Neomura" Cavalier-Smith 2002"Archaebiota" Luketa 2012"Arkarya" Forterre 2015Archaea ( ) is a domain of organisms.
VacuoleA vacuole () is a membrane-bound organelle which is present in plant and fungalcells and some protist, animal, and bacterial cells. Vacuoles are essentially enclosed compartments which are filled with water containing inorganic and organic molecules including enzymes in solution, though in certain cases they may contain solids which have been engulfed. Vacuoles are formed by the fusion of multiple membrane vesicles and are effectively just larger forms of these.
Glycosidic bondA glycosidic bond or glycosidic linkage is a type of ether 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.
MolassesMolasses (), also called black treacle, is a viscous byproduct principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium.
FructoseHaworth projection of β-d-fructofuranoseNames IUPAC nameD-arabino-Hex-2-uloseSystematic IUPAC name(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-oneOther names Fruit sugar, levulose, d-fructofuranose, d-fructose, d-arabino-hexuloseIdentifiers CAS Number57-48-73D model (JSmol)Interactive imageChEBICHEBI:48095ChEMBLChEMBL604608ChemSpider388775ECHA InfoCard100.000.303EC Number200-333-3KEGGC02336PubChemCID5984UNII6YSS42VSEVCompTox Dashboard(EPA)DTXSID5023081InChIInChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1Key: RFSUNEUAIZKAJO-ARQDHWQXSA-NSMILESO[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)COProperties Chemical formulaC6H12O6Molar mass180.156 g·mol Density1.694 g/cm Melting point103 °C (217 °F; 376 K) Solubility in water~4000 g/L (25 °C) Magnetic susceptibility (χ)−102.60×10 cm/mol Thermochemistry Std enthalpy ofcombustion(ΔcH298)675.6 kcal/mol (2,827 kJ/mol) (Higher heating value) Pharmacology ATC codeV06DC02 (WHO) Hazards Lethal dose or concentration (LD, LC): LD50 (median dose)15000 mg/kg (intravenous, rabbit) Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).Nverify ( ?)SuperfoodEdmund Oscar von Lippmann
KestoseKestose is a class of sugars that belongs to a group of fructooligosaccharides.
Optical rotationOptical rotation, also known as polarization rotation or circular birefringence, is the rotation of the orientation of the plane of polarization about the optical axis of linearly polarized light as it travels through certain materials. Circular birefringence and circular dichroism are the manifestations of optical activity. Optical activity occurs only in chiral materials, those lacking microscopic mirror symmetry.
NattoNatto (Japanese: 納豆, Hepburn: nattō) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, natto is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.*As an Amazon Associate I earn from qualifying purchases.