Carbohydrates sucrose

The major directions that broad-scale exploratory research toward carbohydrate-based nonfood products will have to take, are—as far as conceivable today— outlined in the following for the four key sugars of biomass the royal carbohydrate sucrose, D-glucose, D-fructose, and D-xylose. 

Carbohydrates Sucrose Lactose Trehalose Inulin Dextrates Dextran Cyclodextrins... 

The second category of adulteration is by far the most common. For example, apple juice will normally contain around 11% by weight of solids. At least 90% of these solids are carbohydrates - sucrose, dextrose and fructose predominating. Considerably cheaper sources of carbohydrates can be found, and the simple addition of a mixture of carbohydrates in roughly the same proportion as those found naturally in apple juice can be used to stretch apple juice by a considerable proportion. In more sophisticated forms of adulteration the added components can be made to cany a similar signature to the juice. 

The dark reactions (carbon-fixation reactions) use the ATP and NADPH produced by the light reactions to fix carbon dioxide as carbohydrate sucrose and starch. The reactions form a cycle (the Calvin cycle) in which the enzyme ribulose bisphosphate carboxylase (rubisco), located in the stroma, condenses a C02 molecule with ribulose 1,5-bisphosphate to produce two molecules of 3-phosphoglycerate. Other reactions then regenerate the ribulose... 

Fructofuranose is found in probably the most well-known and commercially available of all carbohydrates, sucrose. Various derivatives of sucrose are also known in nature, e.g. fatty acid derivatives [91] and agrocinopines [92]. Fructo-furanosides are also present in various plant and bacteria polysaccharides, most often as fructans, but sometimes as a singular component in repeating units [2, 93]. Syntheses of sucrose or derivatives thereof are not very frequent [41, 94-96], and oligosaccharide synthesis with fructofuranosyl donors are even more scarce. 

As shown in Tables 2,4, 2.5, and 2,6, fruits and vegetables are excellent sources of carbohydrates. Sucrose accounts for about half the solid material of a beet or peach Suciase, a membrane-bound enzyme of the small intestine, catalyzes the hydrolysis of sucrose, yielding one molecule each of glucose and fructose. Meat is a poor source of carbohydrate. However, milk, an animal product, has a high... 

FIGURE 1 Molecular formulas of some sweet molecules, representative of the major natural classes carbohydrates (sucrose), polyols (glycerol, sorbitol), amino acids (glycine, tryptophan), peptides (aspartame, monatin). 

Focus is also put on the third pathway which includes reactions of sucrose which lead to carbohydrate structures different from the starting carbohydrate sucrose. This includes the inversion of sucrose to the monomers o-glucose and o-fmctose but also enzymatic rearrangements of the two sucrose building blocks to other carbohydrates, e.g., isomaltulose and trehalulose. 

Methods. Oat straw harvested in 1967 was treated with NaOH according to the method previously described. Eight female Cheviot lambs were used in this experiment which was designed to substantiate the results obtained in Experiments II and III, and to test in addition the effect of supplementation of straw with a soluble carbohydrate (sucrose) source. This experiment was designed as a 2 X 4 factorial with the effect of treatment (untreated vs. NaOH-treated) compared with four different supplementations (none, sucrose, urea, sucrose + urea). One sheep was fed each of the eight treatment combinations in each replicate, with six replicates constituting the experiment. As in the previous experiments, urea was added at a 2.5% level. Sucrose was added at a 3.5% level in three of the replicates, and an approximately equivalent amount of sucrose was supplied from a 7.0% level of molasses in the other three replicates. The percent of supplements added thus varied from 0-9.5% with the remainder of the ration (91.5-100%) consisting of treated or untreated straw. 

The word carbohydrate hteraUy means hydrate of carbon. Carbohydrates have the general formula G (H20), in which x and y are whole numbers. However, even though the reaction of the carbohydrate sucrose with sulfuric acid produces carbon (Figure 15.4), this does not mean that sucrose is a... 

The rapid development of awareness of the practical importance of certain antibiotics in animal nutrition has been accompanied by searches for the cause of the observed effects. The effects involve changes in the intestinal microflora, and these are influenced to a marked degree by the type of dietary carbohydrate (sucrose or dextrin) (83),... 

Flavor. Foods are often accepted or rejected on the basis of their flavor. Some carbohydrates flavor food. Their flavor is interpreted by our taste buds as sweet, one of the four taste sensations. Sweeteners of any kind, whether nutritive or nonnutritive, are commonly compared to the carbohydrate, sucrose. Table S-18, in the section headed SWEETENING AGENTS, gives a comparison of the sweetness of some sweettasting substances to sucrose—table sugar. 

Protein stability may be regarded as the opposite of denaturation. The stability of enzymes (and proteins) can be increased in many ways, e.g., by microenvironmental changes, immobilization, and protein engineering (78). Enzymes are more stable in the presence of polyols (ethylene glycol, glycerol, erythritol, and sorbitol), polymers (PEG, dextrans), and carbohydrates (sucrose, lactose, and trehalose). Hydrophilic enzymes are stabilized by the presence of salts (LiCl, NaCl, and KCl), whereas hydrophobic enzymes are hardly affected by salts. Proteins are also stabilized by compounds that bind specifically to the folded conformation. Most of the metalloenzymes and the enzymes that have an anion-binding site fall into this category. 

The interaction between borate ions and a series of carbohydrates (sucrose, D-fructose and D-glucose) in aqueous solution have been examined using calorimetry, and thermodynamic parameters are available for the inclusion complex of 8-anilino-l-naphthalene sulfonate with 2,6-... 

D. is the primary product of plant photosynthesis, with an annual production 200 x lO mt 95% is further metabolized to other carbohydrates (sucrose, starch, cellulose and others) 5%... 

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