Glucose from cane sugar

Efficient lactic acid production from cane sugar molasses is achieved by Lactobacillus delbrueckii in batch fermentation. Fermentative production of lactic acid is very effective in producing optically pure l- or D-lactic and also DL-lactic acid, depending on the strain (Dumbrepatil et al., 2008). Lactobacillus plantarum cells are homofermentative, often used for production of lactic acid from glucose fermentation (Krishnan et al., 2001). 

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

Despite the efficiency of the manufacture of ethanol from petrochemical feedstocks, much of the world s production is based on a fermentation process. Over the past 75 years in the United States, where the total annual production now stands at just under 4 million tonnes, the source of this basic chemical feedstock has swung away from fermentation to petrochemistry and back again (Table 6.1). The carbon source for the fermentation is glucose derived from starch (see Section 6.6). An even larger quantity, about 9.5 million tonnes, is produced each year in Brazil from cane sugar. Nowadays the prime consumer is the motor car. 

Poly(lactic acid) (produced from cane sugar or glucose). 

Poly lactic acid (PLA) is a transparent plastic produced from cane sugar or glucose. The PLA and PLA blends generally come in the form of granulates with various properties, and are used in the plastic processing industry for the production of foil, moulds, tins, cups, bottles, and so oa... 

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Sucrose [57-50-1/, 0 2 22, obtained from cane or sugar beets, was historically used as the primary sweetener for carbonated beverages. In the presence of acids, sucrose is hydrolyzed to fmctose [57-48-7] and dextrose (D-glucose) [50-99-7] the mixture is called invert sugar. The... 

The most familiar of all the carbohydrates is sucrose—common table sugar. Sucrose is a disacchar ide in which D-glucose and D-fructose are joined at then anomeric carbons by a glycosidic bond (Figure 25.7). Its chemical composition is the same ine-spective of its source sucrose from cane and sucrose from sugar beets are chemically identical. Because sucrose does not have a free anomeric hydroxyl group, it does not undergo mutarotation. 

D-Fructose Fruit juices. Honey. Hydrolysis of cane sugar and of inulin (from the Jerusalem artichoke). Can be changed to glucose in the liver and so used in the body. Hereditary fructose intolerance leads to fructose accumulation and hypoglycemia. 

FeJdmg s Solution consists of two parts. The first, a solution of 69-28 gms. of pure crystalline copper sulphate dissolved in water with the addition of 1 c.c. of pure sulphuric acid, and the whole made up to 1 litre the second, a solution of 350 gms. of Rochelle salt (sodium potassium tartrate) and 120 gms. of sodium hydroxide (purified from alcohol) dissolved in water and made up to 1 litre. Equal volumes of these two parts are mixed just before use. Each c.c. of the resulting solution is equivalent to 0-005 gm. glucose or to 0-00475 gm. cane sugar. The solution deteriorates after a time, and should be standardised frequently against pure glucose or pure cane sugar. 

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