Sugar fruit

Therapeutic Function Fluid and nutrient replenisher Chemical Name Fructose Common Name Levulose and fruit sugar Structural Formula h... 

Cellulose gum, Irish moss extract, and propylene glycol alginate are the hydrocolloids most of en used in this application at levels of between 0.25 and 1%, depending on the fruit-sugar ratio and the type of fruit. 

Fructose (also known as fruit sugar) Sweet fruits and fruitjuices... 

Plants, fruit Green leaves, fruit Sugar beet, carrots Germinating barley Sugarbeet, molasses, cotton seed (8%)... 

The sour taste of fruit is due to the fruit s own brand of acid. "Citrus fruits, for example, contain citric acid. In other fruits the sour taste is often disguised by the sweetness of fruit sugars. 

Fine-grain sugar, or fruit sugar, used because it is quick-dissolving, consists of small crystals obtained by screening. 

D-Fructose [57-48-7] (levulose, fruit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydrolyzed cane sugar (invert sugar) in the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fruits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

In nature, fmctose (levulose, fruit sugar) is the main sugar in many fruits and vegetables. Honey contains ca 50 wt % fmctose on a dry basis. Sucrose is composed of one unit each of fmctose and dextrose combined to form the disaccharide. Fmctose exists in polymeric form as inulin in plants such as Jerusalem artichokes, chicory, dahlias, and dandelions, and is liberated by treatment with acid or enzyme. 

Fructose, levulose ( fruit sugar ), melting point 95°C. Specific rotatory power -88.5°. 

D-Fructose (I), also known as levulose and fruit sugar, occurs abundantly and widely in nature. In the free state it is found in fruits,... 

Primitive people very likely encountered vinegar-like liquids in hollows in rocks or downed timber into which berries or fruit had fallen. Wild yeasts and bacteria would convert the natural sugars to alcohol and acetic acid. Later, when eady peoples had learned to make wines and beers, they certainly would have found that these liquids, unprotected from air, would turn to vinegar. One can postulate that such eady vinegars were frequendy sweet, because the fruit sugars would have been acted on simultaneously by both bacteria and yeast. Only since the middle 1800s has it been known that yeast and bacteria are the cause of fermentation and vinegar formation. 

Uses insecticide, cotton, maize, potatoes, soyabeans, fruits, sugar beet,... 

The empirical formula of a compound is the formula that gives the lowest whole-number ratio of atoms of all the elements. For example, the empirical formula of fruit sugar, fructose, C6H12O6, is CH2O. The simplest ratio of carbon... 

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