Glucose clarification

The methods employed are those used for raw sugars (for glucose and lactose, see General methods for saccharin, see Liqueurs, p. 270). In general the solutions do not require clarification for the determination of the sugars, the solution of the normal weight being polarised as it is or after simple filtration. 

As regards extracts, their composition varies greatly according both to the methods of preparation and purification and to the degree of concentration. With these the possibility of adulteration, especially with glucose, molasses, cellulose extracts and mineral salts, is to be considered. Addition of sulphurous anhydride or sulphites is allowed, for either clarification or preservation of the extract the proportion of total sulphurous acid may reach and even exceed 2%. 

The importance of fully and partially methylated derivatives of amino sugars in structural studies on mucopolysaccharides is quite patent since they must be capable of playing a role similar to that of the partially methylated glucoses in the clarification of the branched chain structure of starches. It is surprising therefore that of the seven theoretically possible methyl derivatives for each amino sugar (i.e. one trimethyl, three dimethyl and three monomethyl compounds) only three in the glucosamine series and one in the chondrosamine series have been reported in the literature. 

The patent discloses a method for preparing ground Jerusalem artichoke tubers for processing. Stages include electroplasmolysis, acid hydrolysis, purification using activated carbon, and clarification by lime milk. The syrup is concentrated until it contains at least 50% dry substances. The method is widely applicable in the food industry, and it improves the organoleptic characteristics of fructose-glucose syrup. 

The phrase concentration of solute particles in the definition of colligative property needs clarification. There are two kinds of solutes, those that exist in solution as neutral molecules and those that ionize when dissolved and exist in solution as ions. Compounds that ionize in water are called electrolytes. Those that do not ionize are nonelectrolytes. Glucose is a nonelectrolyte and exists as neutral molecules in solution. A 1.0 M solution of glucose is 1.0 M in solute particles. Sodium chloride, NaCl, is an electrolyte and exists in solution as separated sodium and chloride ions, NaClfo) — Na+(aq) + CV(aq). A 1.0 M solution of NaCl is 2.0 M in solute particles, 1.0 M Na+(aq) plus 1.0M CV(aq). The concentration of solute particles for compounds that ionize in solution will be some whole number multiple of the concentration of the compound itself. For those solutes that do not ionize when dissolved in water, the concentration of the compound and the concentration of the solute particles (molecules) will be the same. A listing of common nonelectrolytes and electrolytes in water appears in the following table. 

Liquefaction of starch Glucose and the lique> faction of starch Production of com syrup Inversion sugar from cane sugar Clarification of fruit juices... 

The quantification of glucose in the blood, using enzymatic techniques (glucose oxidase) or by ultraviolet (UV)-visible absorption spectrophotometry, may provide some clarification as to the cause of suspicious death (for example, hyper- or hypoglycemic comas). However, the results are only valid if the time between the death and the analysis is relatively short. 

In general, there is some evidence to support a 5—8% reduction (approximately 0.5 mmol/L) in total cholesterol after the intake of three apples per day. Moreover, apple juice consumption is associated with no effects or increased levels of TAG. Clear apple juice lacks water-soluble pectin and has a low polyphenol content due to a clarification process. The production of cloudy apple juice does not include clarification and, thus, may maintain an important polyphenol and pectin content.Apple pomace, a by-product of juice production, consists of approximately 25% of fresh apple weight, and is a high source of fiber and polyphenols and therefore a valuable material for functional food products. Apart from the pol3q>henol and fiber content, food matrix may also play an important role whole apples contain intact cell wall components, which could contribute to the effects on lipid and glucose metabolism as will be described below. 

Other applications of the technique include the use of immobilized glucose isomerase for the enrichment in fructose of corn starch hydrolysates and the use of immobilized pectinases for the clarification of fruit juice and wine. Immobilized enzymes have also been used as sensors for particular substrates. For example, a glucose-specific electrode has been developed which consists of glucose oxidase (page 94) entrapped in a polyacrylamide gel which is layered over a conventional polarographic oxygen electrode. 

During a botrytis attack, other polyols (mannitol, erythritol and meso-inositol) are formed and their concentrations increase in the grape (Bertrand et ah, 1976). B. cinerea also produces a glucose polymer, which accumulates in contaminated grapes. Its concentration can attain 200 mg/1 in must. This glucan is often at the root of subsequent wine clarification difficulties (Dubourdieu, 1978). 

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