Preservatives sucrose

Another technology used in the conservation of archaeological wood is the use of sucrose applied by aqueous diffusion as a preservative. Sucrose has the advantages of not being as temperature- and humidity-sensitive as PEG, is less expensive, penetrates well (12), and it is commonly available in Third World countries without requiring the expenditure of precious foreign ex-... 

Sucrose helps minimize earthy tastes of vegetables, while enhancing inherent flavors and aromas, and preserving color and texture (37). Addition of sucrose inhibits enzymatic browning of canned and frozen fmits, and prevents loss of color, flavor, and aroma from fmit during processing (38). 

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

Acidulants. Acidulants give the beverage a tart or sour flavor, adjust pH to faciUtate the function of ben2oate as a preservative, reduce microbiological susceptibiUty, and act as a catalyst for the hydrolytic inversion process in sucrose sweetened beverages. The primary carbonated beverage acidulants are phosphoric acid [7664-38-2] and citric acid [77-92-9]. Other acidulants include ascorbic, tartaric, malic, and adipic acid (Table 2). 

Dried blends of whole egg and yolk with carbohydrates have sucrose or com symp added to the Hquids before spray-drying. Such carbohydrates (qv) preserve the whipping properties of whole egg and yolk by keeping the fat in an emulsified state. Com symp also gives anticaking characteristics, better flowabiHty, and improved dispersibiHty in water. Dried blends of egg and carbohydrate function weU in emulsified, as weU as unemulsified, sponge cakes. 

Lam, F.T., Mavor, A.I.D., Potts, D.J. and Giles, G.R. (1989). Improved 72-hour renal preservation with phosphate-buffered sucrose. Transplantation 47, 767-771. 

For preparations for oral use, knowledge of the desired dosage form is important, but compatibility with ethanol, glycerin, sucrose, corn syrup, preservatives, and buffers is usually carried out. This type of study also gives an idea of the activation energy, E, of the predominant reaction in solution. The Arrhenius plots (Fig. 16) for compounds in solution are usually quite precise. 

In addition to sucrose, a number of other sweetening agents have been utilized in foods and pharmaceuficals over the years, including dextrose, mannitol, sorbitol, aspartame, saccharin, and others. Some sweeteners, such as sucrose, aid in preserving the product. 

Appropriate controls should always be run with any immunocytochemical procedure. Controls may include omitting the primary antibody, substituting preimmune serum, normal serum, or normal IgG for the primary antibody, adsorbing the primary antibody against the antigen, or immunostaining with an unrelated antibody. To enhance preservation, 3-5% purified sucrose and 0.5 mM calcium chloride may be added to the buffer. 

Food additives such as preservatives, sweetening agents, flavours, antioxidants, edible colours and nutritional supplements are added to the food to make It attractive, palatable and add nutritive value. Preservatives are added to the food to prevent spoilage due to microbial growth. Artificial sweeteners are used by those who need to check the calorie Intake or are diabetic and want to avoid taking sucrose. 

Considering that tetracycline is light sensitive, wrap drinking bottles with aluminum foil to preserve tetracycline integrity. Water can be also supplemented with 1-5% sucrose to improve its taste and make it more appealing for mice. 

The intracellular distribution of a glycosidase in a mammalian tissue can be studied by centrifugal fractionation of a homogenate made in isotonic (0.25 M) sucrose solution. The membranes of subcellular particles are preserved in this medium and, provided that there is no leakage of the enzyme, its partition between the different sizes of particle can be measured. Before the enzyme is assayed, it may be necessary to destroy the structure of the particles, in order to make the enzyme completely accessible to the substrate. 

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