Sucrose, —Lactose

Carbohydrates may be divided into monosaccharides, disaccharides and polysaccharides. The monosaccharides under certain conditions react as polyhydroxy-aldehydes or polyhydroxy-ketones two important representatives are glucose CjHjjO (an aldose) and fructose (laevulose) CgHuO, (a ketose). Upon hydrolysis di- and polysaccharides 3deld ultimately monosaccharides. Common disaccharides are sucrose, lactose and maltose (all of molecular formula C,2H2. 0,), whilst starch, dextrin and cellulose, (CjHjoOj), in which n > 4, are typical polysaccharides. 

Carbohydrates Sucrose Lactose Trehalose Inulin Dextrates Dextran Cyclodextrins... 

Dosivit, Nantes, France MC2 Multisensor Glucose, sucrose, lactose, lactate, ethanol Electrochemical enzyme sensor Agriculture, food... 

This gives five sets of calibration standards (i.e., fructose, glucose, sucrose, lactose, and maltose) each at concentrations of 0.05, 0.1, 0.3, 0.5, and 1.0 mg/ml. 

Carbohydrates Glucose, fructose, sucrose, lactose, maltose, galactose, maltose, oligosaccharides, starches, gums... 

Two sugars can link to each other by losing water from OHs to form disaccharides. Figure 4.6 shows the Haworth projection formulas of four important disaccharides sucrose, lactose, maltose, and cellobiose, which all have the same molecular formulas, C12H22011. Sucrose and lactose are the most abundant and most important disaccharides of natural origin. Maltose and cellobiose are repeating units of polymeric starch and cellulose, respectively. Disaccharides may hydrolyze to form two monosaccharide molecules. 

De Luca [3.5] recommends, furthermore, the addition of e.g. tert-butyl alcohol (TBA), to increase the transport of water vapor out of the product and to avoid collapse in sucrose, lactose and sorbitol solutions. Thereby, higher temperatures during drying (e.g. for hemoglobin in sucrose solution) can be applied. 

Activity on gentibiose (P-l,6-glucoside), methyl- 3-gluco-side, p-nitrophenyl-P-xyloside, salicin, maltose, sucrose, lactose, xylan (1.0% [w/v]), Avicel (1.0% [w/v]), or carboxy-methylcellulose (1.0% [w/v]) was <1.0% of that on pNPG. 

Pseudomonas sp. cys, glu, leu, met, pro, glucose, fructose, mannitol, glactose, ribose, sucrose, lactose, maltose 47... 

Anomers of Sucrose Lactose exists in two anomeric forms, but no anomeric forms of sucrose have been reported. Why ... 

Electrochemical transducers work based on either an amperometric, potentio-metric, or conductometric principle. Further, chemically sensitive semiconductors are under development. Commercially available today are sensors for carbohydrates, such as glucose, sucrose, lactose, maltose, galactose, the artificial sweetener NutraSweet, for urea, creatinine, uric acid, lactate, ascorbate, aspirin, alcohol, amino acids and aspartate. The determinations are mainly based on the detection of simple co-substrates and products such as 02, H202, NH3, or C02 [142]. 

The chemical diversity of glycosyltransferase reaction products is also reflected in their numerous biological roles (28). They serve as sources of energy exemplified by sucrose, lactose, and amylose (Fig. 1). They are also stmctural elements in cell walls and extracellular matrices. Oligosaccharides found on glycoproteins and glycolipids can be involved directly in the stmcture... 

Figure 11.11. Common Disaccharides. Sucrose, lactose, and maltose are common dietary components.

Sugars are linked to one another in disaccharides and polysaccharides by O-glycosidic bonds. Sucrose, lactose, and maltose are the common disaccharides. Sucrose (common table sugar), obtained from cane or beet, consists of a -glucose and P -fructose joined by a glycosidic linkage between their anomeric carbon atoms. Lactose (in milk) consists... 

FK906 tripeptide Sugars (sucrose, lactose, trehalose, maltose), pol5Tner (dextran) and salts (NaCl, KCl) to modify the glass transition temperatures of the freeze-dried powders [26]... 

D-Glucose D-Fructose Sucrose Lactose a,a-Trehalose Starch Glycogen Cyclodextrins Dextrans Alternan... 

In the 19th century, several naturally occurring carbohydrates were known, such as glucose (then called dextrose), fructose (then called levulose), mannose, galactose, sucrose, lactose, starch, and cellulose. Some of these had been known for thousands of years, for example, sucrose, starch, and cellulose. Also in the 19th century, the empirical formula for all of these materials was found to be C (H20) and they were originally thought to be hydrates of carbon, hence the name carbohydrates. 

Structures of the three naturally occurring disaccharides sucrose, lactose, and o -o -trehalose, containing o -d-glucopyranose combined with / -D-fructofuranose, /3-D-galactopyranose, and o -D-glucopyranose, respectively... 

Dietary carbohydrates include starch, sucrose, lactose, and indigestible fiber. 

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