Finn Sugar

The ion-exclusion process for sucrose purification has been practiced commercially by Finn Sugar (104). This process operates in a cyclic-batch mode and provides a sucrose product that does not contain the higlily molassogenic salt impurities and thus can be recycled to the crystallizers for additional sucrose recovery. 

This technique is known as the stationary port technique since the feed solution and the desorbent solution are always added at the same port and the product streams and the recycle stream are always removed from another port. Technichem and Finn Sugar manufacture chromatography systems which utilize the stationary port technique. 

Lampio, A. and Finne, J., Sugar analysis of glycoproteins and glycolipids after methanolysis by high-performance liquid chromatography with pulsed amperometric detection, Anal. Biochem., 197, 132, 1991. 

ALEPPO PINE [PINUS HALEPENSIS MILLER) The three phosphatases purified from roots of Finns halepensis showed very low specificity and low activity against phosphorylated sugars (fructose 6-phosphate, glucose 1-phosphate, glucose 6-phosphate, fructose 1,6-diphosphate). The phenyl-phtaleine phosphates are readily hydrolysed by the phosphatase la, but much less by the phosphatases 3a and 3b. Phosphorus deficiency enhanced the utilization of tripolyphosphate and pyrophosphate, mainly by the phosphatases la and 3a from phosphorus-deficient roots. The phosphatase la hydrolysed phos-phoserine, phosphoethanolamine, phospho-... 

In 2009, Mamidyala and Finn showed that alkynophilic activation by Au(III) is practical for the reaction of unprotected propargyl glycosyl donors 38 with sugar aglycones to produce corresponding disaccharides 39 without significant stereoselectivity (Scheme 8). ... 

Waxy. Also called boiling potatoes, these can be round or oval in shape, with a thin, smooth, and waxy skin. These potatoes are best for casseroles, soups, roasting, and salads. If you can scrape off the skin with your fingernail, your potato is waxy. High in sugar and moisture, but low in starch, they are firm and toothsome, holding their shape when sliced and cooked. Look for these names in your produce section yellow potatoes, salad potatoes. Yellow Finns, fingerlings, new reds. La Sodas, and Australian Crescents. 

Pasquini, D., Pimenta, M. T. B., Ferreira, L. H., Curvelo, A. A. S. Extraction of lignin from sugar cane bagasse and Finns taeda wood chips using ethanol-water mixtures and carbon dioxide at high pressures. The Journal of Supercritical Fluids 2005, 36, 31-39. 

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