Sucrose-water

TEMPERATURE DEPENDENCE OF WATER AND SUCROSE CORRELATION TIMES IN A 90.1% (WAV) SUCROSE-WATER SYSTEM (Te = 261.5 K)... 

Differences in mobility of various components (e.g., starch, sucrose, water) within a food system (e.g., a cookie), as well as the inherent heterogeneity of many food systems (e.g., crust versus crumb of a cookie), suggest the need to measure more than an average Tg for a system. Ruan and Chen (1998) proposed the creation of a Tg map to capture the distribution of Tg values within a food system. Since conventional techniques used to measure Tg do not have the capacity at the present time to provide spatial information, Ruan and Chen (1998) suggested the use of MRI, as a function of temperature, to produce a Tg map. ... 

Tamaura, G. Chyo, S. Katsura,T. (1979) The Fe304 formation by the ferrite process. Oxidation of the reactive Fe(OH)2 suspension induced by sucrose. Water Res. 13 21—31 Tamaura,Y., P.Q. Tu, S. Rojarayanont, H. Abe (1991) Stabilization of hazardous materials into ferrites. Water Sd. Tedm. 23 399-404 Tamaura,Y Buduan, P.V. Katsura,T. (1981)... 

For example, a sucrose-water solution may have a concentration of 1 gram of sucrose for every liter of solution. This can be compared with concentrations of other solutions. A sucrose-water solution containing 2 grams of sucrose per liter of solution, for example, is more concentrated and one containing only 0.5 gram of sucrose per liter of solution is less concentrated, or more dilute. 

Normally a stem or hydrometer is used to determine density. Hydrometers may be scaled in many different units. In the United States, grape juice and wine densities are usually measured in Brix or Balling degrees which are density units reflecting the weight per cent of sucrose in sucrose-water solutions. 

Plant cell vacuole Plant cells usually contain one or more membrane-bounded vacuoles. These are used to store nutrients (e.g. sucrose), water, ions and waste products (especially excess nitrogen-containing compounds). Like lysosomes in animal cells, vacuoles have an acidic pH maintained by H+ pumps in the membrane and contain a variety of degradative enzymes. Entry of water into the vacuole causes it to expand, creating hydrostatic pressure (turgor) inside the cell which is balanced by the mechanical resistance of the cell wall. 

How does this shift from fluid to gel state during desiccation cause damage to the membrane, and how does the presence of trehalose or sucrose—water substitutes—prevent this damage As the anecdote about baking technique implies, the crux of the problem occurs when dried cells are rehydrated. It is known from studies of model membranes that when phospholipid bilayers pass through the temperature range over which the gel phase is replaced by the liquid crystalline phase, transient changes in membrane permeability occur (Crowe et al., 1997). The precise mechanism responsible for this transient breakdown in the permeability barrier is not entirely clear, but it... 

By sweetener is meant materials that (a) are recognized by most human beings as having a sweet taste, and (b) may be used for sweetening. An operational definition of sweet taste is a taste sensed by most human beings as having substantially the same quality as that noticed when sucrose and sucrose-water solutions are tasted. Exam-... 

Figure 4.2. State diagram for sucrose-water (from Hartel 2001, with permission).

Figure 7.32. State diagram of a sucrose-water system showing the location of cracker and cookie dough together with the final cracker and cookie products (Reproduced with permission from The glassy state in applications for the food industry by Levine and Slade (In The Glassy State in Foods, Blanshard and Lillford (Eds.)), 1993, Nottingham University Press.)...

Soderberg, I., and Ljusberg-Wahren, H. (1990). Phase properties and structure of a monoglyceride-sucrose-water system. Chem. Phys. Lipids. 55, 97-101. 

Figure 1. Time dependence of percent of dimeric latex particles in 30 (w/v)% sucrose-water at 25°C. [MATA-2]=81 pM,...

Finally, let us mention the interesting case of the sucrose/water systems, which after drying give a very sensitive porous cake susceptible to undergoing adverse transformations at above zero temperatures and in the dry state because of the existence of a rather high (57°C). It is, thus, compulsory to keep these prod-... 

Let s look at a simple system in which a sucrose-water solution is separated from its solvent—pure water—by a semipermeable membrane. During osmosis, water molecules move in both directions across the membrane, but the sugar molecules cannot cross it. Both water and sugar molecules contact the membrane on the solution side, but only water molecules contact the membrane on the pure solvent side. Thus, more water molecules cross the membrane from the pure solvent side than from the solution side. 

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