Sucrose chemistry degradation

The final chapter, by Clarke, Edye, and Eggleston (New Orleans, Louisiana), deals with the centuries-old technological problem of maximizing yield in the extraction of sucrose from cane or beet juice. Somewhat remarkably, important misconceptions about the fundamental aspects of alkaline degradation of sucrose still persist. The authors of this chapter effectively interpret traditional sugar technology, based largely on empirical art, in clear terms of accepted fundamental principles of chemistry. 

Changes in wheat carbohydrate chemistry due to chemical enzymatic degradation were measured on a macro scale by internal reflection (attenuated total reflection ATR) FT-IR spectroscopy from a spot size of 250 X 250 gm [51]. In this study, the absorption bands of sucrose, fructose, glucose, arabinose and galactose were identified, and spectra included for mahogany, huckleberry and oak, as well as for cellulose and cellophane. Both, principal component analysis (PCA) and plotting of PCI versus PC2 enabled distinctions to be made between filter paper, cello-... 

Eggleston, G. Vercellotti, J. R. Edye L. A. Clarke, M. A. The chemistry of salt-catalyzed degradation of sucrose in concentrated aqueous solutions of sucrose. International Society of Sugar Cane Technologists, XXII Congress, Cartagena de Indias, Colombia (Sept, 1995), 1995b. 

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