Iso maltose

Methoxypolyethylene glycol Polyethylene glycol Glycerol Potassium phosphate Inorganic salts, e.g., K+, Na+, Li+, NHj, etc. and PO4", SO4", etc. Glucose, maltose, cellobiose, iso-maltose,... 

Both maltose and cellobiose have a free anomeric hydroxyl group that is not involved in a glycoside bond The configuration at the free anomeric center is variable and may be either a or (3 Indeed two stereoisomeric forms of maltose have been iso lated one has its anomeric hydroxyl group m an equatorial orientation the other has an axial anomeric hydroxyl... 

FIG. 10 Vitamin C loss (percentage of apricot content before drying) and browning index (BI) of apricot cubes air dried (NT) or air dried following 60-min osmotic dehydration at 25 °C at atmospheric pressure in 60% (w/w) sucrose (SU) or maltose (MA) or 13% (w/w) sucrose (ISO) solution added with 1% ascorbic acid and 0.5% NaCl (Camacho et al., 1998). All samples were dried at 60 °C up to aw = 0.80. 

Figure 4. Selected iso-n and and iso-h contours superimposed on the potential energy surface for maltose. The iso-energy contours are drawn by interpolation of 1 kcal/mol with respect to the relative energy minimum ( ). The iso-h = 0 contour divides the map into two regions, corresponding to right-handed (h>0) and left-handed (h<0) chirality.

Hexanol, 76 (E)-2-Hexen-l-al, 76 fra s-2-Hexen-l-al, 76 ds-3-Hexenyl Isovalerate, 76 (Z)-3-Hexenyl Isovalerate, 76 ds-3-Hexenyl 2-Methylbutyrate, 76 (Z)-3-Hexenyl 2-Methylbutyrate, 76 Hexyl Alcohol, 76 Hexyl Iso valerate, 78 Hexyl 2-Methylbutyrate, 78 Hydrogenated Maltose, 33... 

Shortly after the discovery of Peligot s a -D-glucosaccharin, Dubrun-faut reported that the calcium salt of a monobasic acid resulted from the action of lime-water on maltose. Cuisinier named the acid isosaccharinic acid, after he had prepared from it a crystalline lactone (CeHioOt) isomeric with Peligot s a -D-glucosaccharin. The name was expanded to a -D-iso-saccharinic acid after Nef obtained evidence of the concurrent formation of its epimer, /3 -D-isosaccharinic acid, in the hexose-alkali reaction. 

Fig. 3-112. Gradient elution of various disaccharides. - Separator column IonPac AS6A eluent (A) water, (B) 0.05 mol/L NaOH + 0.0015 mol/L acetic acid gradient 20% B for 5 min iso-cratically, then linearly to 100% B in 15 min flow rate 0.8 mL/min detection and injection volume see Fig. 3-110 solute concentrations 10 ppm trehalose (1), 25 ppm sucrose (2), lactose (3), isomaltose (4), melibiose (5), gentiobiose (6), cellobiose (7), 50 ppm turanose (8), and maltose (9).

The composition, particularly the molecular weight, is affected by the temperature of the medium, concentrations of sucrose and fructose, and by the addition of primers, such as low-molecular-weight dextrans or maltose ISO). Periodate techniques (p. 700) have been particularly valuable for rapid analyses of these substances. 

Hops or hops-derived products are usually boiled for 0.5 to 2.5 hours with wort. Wort is an aqueous solution of fermentable sugars (glucose, maltose, maltotriose) obtained by enzymatic hydrolysis of starch derived from malt extraction or from other sources (wheat, maize, rice). The hop boiling takes place in copper or stainless steel tanks and aims to precipitate wort proteins, to sterilize the wort, to remove volatile off-odours by steam distillation and most importantly, to transform the alpha acids into beer-soluble and bitter iso-alpha acids. 

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