Saccharose solubility

Sucrose, Cane Sugar or Saccharose, C12H22On.—Sucrose is very soluble in water from which it crystallises in large monoclinic prisms. It is sparingly soluble in alcohol. It is dextrorotatory, [a] °° = 66-5°... 

Analysis always necessitates determinations of the sugar (saccharose) and of the soluble salts, since from these is calculated the yield (rendement) on refining. Determinations may also be made of the invert sugar, water, non-sugar and, in some cases, raffinose, total ash and alkalinity sometimes sulphurous anhydride is tested for, but the colour is seldom measured. 

Detection of Glucose and Saccharose.—With colouring matters insoluble in water, these may be detected in the aqueous extract. Colours soluble in water and in alcohol may be treated in the cold with absolute alcohol (best mixed with a little ether) and the insoluble residue examined. 

Among the renewable raw materials, cellulose is among the most abundant ones. In contrast to other carbohydrates, such as saccharose or starch cellulose, processing does not compete with food production. In the context of examples of the conversion of carbohydrates, the term cellulose may also include oligosaccharides and monosaccharides, such as sucrose or glucose. This is because cellulose conversion almost always includes a depolymerization to soluble fragments, which are further converted. 

Generally liquid ammonia is a good solvent for many salts, such as nitrates, nitrites, iodides, cyanides, thiocyanides, and acetates. Ammonium salts are especially soluble. The hydroxides, fluorides, and salts with di- and trivalent anions, such as oxides and sulfides, in general are insoluble. Apart from alkali metals, some other metals and nonmetals are also soluble. A compilation of the solubilities of organic compounds in liquid ammonia shows notable solubility of saccharoses [1417],... 

Solubility.— The poly-saccharoses differ from the sugars in the absence of a sweet taste, in their non-crystalline character and in their general insolubility. Inulin and dextrin are soluble in water, glycogen is soluble to an opalescent liquid, while starch and cellulose are insoluble. In hot water starch forms a colloidal solution or emulsion, known as starch paste. Starch reacts with a solution of iodine and gives a beutifiul blue color. This is a characteristic reaction for starch and is used as a qualitative test, especially in microscopic examination. Dextrin exists in several forms, one of which known as erythro-dextrin, gives a red color with iodine. 

Inulin.— Inulin is found in certain plants, especially in the tubers of the Dahlia. It is isomeric with the other poly-saccharoses and is also a reserve food material. It is a white powder soluble in water. It is leva rotatory and gives no color with iodine. It is not hydrolyzed by diastase but by a particular enzyme known as inulase. Its peculiar characteristic is that by acid hydrolysis it yields only fructose. 

Properties White, crystalline powder sweet taste. D 1.465, mp (anhydrous) 118-119C, bp decomposes at about 130C, optical rotation +104.5 degrees. Soluble in water very slightly soluble in alcohol. Split by invertase to mehbiose and saccharose. Combustible. 

With the bases, saccharose forms definite compounds called sucrales (im)mperly sac arates, a name belonging to the salts of saccharic acid). With Ca it forms five compounds Hydrate of calcium dissolves readily in solutions of sugar, with formation of a Ca compound, soluble in H,0,... 

After 48 hours record gas formation in adonite and saccharose broths. Determine indol formation in tryptophane broth by adding drop by drop, to avoid mixing with the medium, about 1 cc. of a two per cent alcoholic solution of p-dimethyl amido-benzaldehyd, then a few drops of concentrated hydrochloric acid. The presence of indol is indicated by a red color which is soluble in chloroform. There may be some unconverted tryptophane still present which will give a distinctly blue color-which is insoluble in chloroform. A mixture of the two will be either blue or violet. If from such a mixture of colors the red of indol be extracted with chloroform, proof of the presence of indol will be complete. 

Saccharose crystallizes in small, white, monoclinic prisms or, ns sugar-candy, in large, yellowish, transparent crystals sp. gr. l.COO. It is very soluble in water, dissolving in about one-third its weight of cold water, and more abundantly in hot water. It is insoluble in absolute alcohol or ether, and its solubility in water is progressively diminished by the addition of alcohol. Aqueous solutions of cane-sugar are dextrogyrous, [a]o=- -73 .8. 

Saccharin is a crystalline, virtually water-insoluble compound of mp 244°C. As its water-soluble sodium salt, it is used as a sweetening agent [112]. It is 300 to 500 times as sweet as saccharose, but has a bitter-metallic aftertaste. 

Water solubility of CMCs is variable, depending on their degree of substitution and polymerization. They owe their hydrophilic qualities to their highly hydric carbohydrate character. CMCs used in very sweet beverages are less viscous, probably due to the formation of hydrogen bonds between the sugar and the gum. CMC-saccharose interactions depend on the order in which the products are added if the sugar is dissolved in the water first, its hydrophilic character reduces the... 

Fructooligosaccharides are water-soluble sweet substances, which show 40-60% of the saccharose sweetness. They are not hydrolysed by saccharidases and therefore are classified as soluble fibre. In the colon, however, fructooligosaccharides are fermented... 

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