Plants sucrose

Benzoic acid, the three monohydroxybenzoic acids, and the three mono-chlorobenzoic acids decreased carbohydrates in barley leaves, and retarded respiration, although none are particularly phytotoxic. Added sucrose increased the output of carbon dioxide, but did not increase the carbohydrate content in the plants. Plant sucrose was depleted.1 7-100... 

Length Girth Freeh wt. per plant Sucrose or quality increase ... 

Where only one type of sweetening ingredient is to be used in a plant, sucrose as a rule is the most acceptable, as sucrose does not limit the end use of the product, whether for remanufacture or for retail trade. This is the deciding factor on choice of sweetener in many small plants, where volume of production is not sufficient to warrant added cost of handling two types of sugars. 

A third example of the use of ATP in biosynthesis is the synthesis of sucrose in plants. Sucrose has a relatively high AG so that the sucrose reaction ... 

Photosynthesis must satisfy the energy requirements of all living tissues in plants, including roots, stems, and developing fruit. Up to 75% of the triose phosphate formed is exported from the chloroplasts in leaf cells to the cytoplasm where it is converted to sucrose, a major product of photosynthesis. In most plants, sucrose is transported to the rest of the plant where it is either stored as starch or broken down by glycolysis and the citric acid cycle in exactly the same way as it is in animals to produce the ATP needed to sustain life. 

D-glucose, dextrose, C Hi20 . The most common hexose sugar. It is present in many plants, and is the sugar of the blood. It is a constituent of starch, cellulose, glycogen, sucrose and many glycosides, from all of which it can be obtained by hydrolysis with acids or enzymes. 

C,2H220ii,2H20. M.p. 9TC. A non-reducing disaccharide, which forms the principal carbohydrate of insect haemolymph. It comprises about 25% of trehala manna, the cocoons of a parasitic beetle. Trehalose also occurs in fungi, e.g. Amanita muscaria, generally replacing sucrose in plants lacking chlorophyll and starch. 

The sucrose in cane sugar is identical to that in beet sugar both white refined products are 99.9% sucrose, with water as the principal nonsucrose component. Trace components from the plant indicate the origin of the sugar. 

In nature, fmctose (levulose, fmit sugar) is the main sugar in many fmits 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 Jemsalem artichokes, chicory, dahlias, and dandeHons, and is Hberated by treatment with acid or enzyme. 

The trisaccharide raffiaose [512-69-6] which consists of a sucrose molecule with an a-D-galactopyranosyl unit linked 1 — 6 to its D-glucosyl unit, is the second most abundant oligosaccharide and, like sucrose, may be ubiquitous in the plant kingdom. However, it is present in only minor amounts as compared to sucrose. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

Sucrose, in contrast, is a disaccharide of almost universal appeal and tolerance. Produced by many higher plants and commonly known as table sugar, it is one of the products of photosynthesis and is composed of fructose and glucose. Sucrose has a specific optical rotation, of +66.5°, but an... 

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