A-Sugars

Evaporation from a spray of charged droplets produced from a stream of liquid yields ions that can be analyzed in a mass spectrometer. Thermally labile and normally nonvolatile substances such as sugars, peptides, and proteins can be examined successfully. 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

Other Sweeteners. Two other sweeteners, sucralose and cyclamates, are approved for use outside of the United States. Sucralose, a chlorinated derivative of sucrose which is 500—600 times as sweet as sugar, has received limited approval in Canada, and petitions for its approval are pending in the United States and Europe (71). Cyclamate sweeteners, once available in the United States, but now baimed because they caused bladder cancer in animals, are stiU available in Canada and Europe. Table 7 gives several examples of nonnutritive sweeteners that have been developed. 

Sucrose, commonly known as sugar, has been used as a natural sweetening agent for almost 4000 years. It is isolated from sugarbeet beta vulgaris) in Europe and from sugarcane (Saccharum officinarum) in the tropics. Its total world production in 1994—1995 was 116 million metric tons. 

Fig. 1. U.S. sweetener consumption, 1980—1992, where represents sucrose ( ), com sweeteners and ( ), noncalotic sweeteners. In each country of the modem world, sugar production and trade play major social, pohtical, and economical roles. In order to regulate and protect export, import, stocks, subsidies, tariffs, etc, an enormous number of laws have been enacted and agreements concluded on sugar, both domestically and internationally. Also, insofar as sugar is a basic staple for a large population, each country keeps a watchhil eye on sugar production, consumption, and price, which vary widely from country to country, as shown in Table 2 (7,8). Table 2. World Sugar Production, Consumption, and Retail Prices, 1993-1995 ...

Vanadium(IV) Oxide. Vanadium(IV) oxide (vanadium dioxide, VO2) is a blue-black solid, having a distorted mtile (Ti02) stmcture. It can be prepared from the reaction of V20 at the melting point with sulfur or carbonaceous reductants such as sugar or oxaUc acid. The dioxide slowly oxidizes in air. Vanadium dioxide dissolves in acids to give the stable (VO) " ions and in hot alkaUes to yield vanadate(IV) species, eg, (HV20 ) . 

Nutritional Requirements. The nutrient requirements of mammalian cells are many, varied, and complex. In addition to typical metaboHc requirements such as sugars, amino acids (qv), vitamins (qv), and minerals, cells also need growth factors and other proteins. Some of the proteins are not consumed, but play a catalytic role in the cell growth process. Historically, fetal calf semm of 1—20 vol % of the medium has been used as a rich source of all these complex protein requirements. However, the composition of semm varies from lot to lot, introducing significant variabiUty in manufacture of products from the mammalian cells. 

Gelation of egg yolk occurs below 6 C. When frozen egg yolk is thawed, it has a gel-like consistency and is difficult to handle, requiring special equipment water is sometimes added in order to thin the thawed frozen yolk. Frozen yolk products have ingredients such as sugar or salt added to reduce gelation and improve ease of handling. 

In the filtration of small amounts of fine particles from liquid by means of bulky filter media (such as absorbent cotton or felt) it has been found that the preceding equations based upon the resistance of a cake of solids do not hold, since no cake is formed. For these cases, in which filtration takes place on the surface or within the interstices of a medium, analogous equations have been developed [Hermans and Bredee, J. Soc. Chem. Ind., 55T, 1 (1936)]. These are usefully summarized, for both constant-pressure and constant-rate conditions, by Grace [Am. In.st. Chem. Eng. J., 2, 323 (1956)]. These equations often apply to the clarification of such materials as sugar solutions, viscose and other spinning solutions, and film-casting dopes. 

Process industries such as sugar, printing machinery, cement mills, chemicals, paper... 

If an impurity (copper, say) is dissolved in a metal or ceramic (aluminium, for instance) at a high temperature, and the alloy is cooled to room temperature, the impurity may precipitate as small particles, much as sugar will crystallise from a saturated solution when it is cooled. An alloy of A1 containing 4% Cu ( Duralumin ), treated in this way, gives very small, closely spaced precipitates of the hard compound CUAI2. Most steels are strengthened by precipitates of carbides, obtained in this way. ... 

In the case of nonionic but polar compounds such as sugars, the excellent solvent properties of water stem from its ability to readily form hydrogen bonds with the polar functional groups on these compounds, such as hydroxyls, amines, and carbonyls. These polar interactions between solvent and solute are stronger than the intermolecular attractions between solute molecules caused by van der Waals forces and weaker hydrogen bonding. Thus, the solute molecules readily dissolve in water. 

The food a person eats is a personal energy store hanking on photosynthesis. In photosynthesis, gaseous carbon dioxide, liquid water, and solar energy interact to produce solid carbohydrates, such as sugar and starch, and gaseous ox gen. 

Biot made the remarkable observation that when a beam of plane-polarized light passes through a solution of certain organic molecules, such as sugar or... 

In bioprocesses, the feedstocks required to grow the catalysts and produce the chemical renewable are generally renewable resources, such as sugar from crops. Conversely, purely feedstocks chemical synthesis relies largely on non-renewable resources such as oil, coal and natural gas. It follows that as non-renewable resources dwindle, it is likely that biotechnology will become increasingly important to the chemical industry. 

Foods such as sugars, colloidal pectins, and mayonnaise emulsions are also prime sources of foaming. 

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