Sugar-hydrocarbon interaction

Relative magnitude of nonpolar sugar-hydrocarbon interaction... 

At best, van der Waals interactions are weak and individually contribute 0.4 to 4.0 kj/mol of stabilization energy. ITowever, the sum of many such interactions within a macromolecule or between macromolecules can be substantial. For example, model studies of heats of sublimation show that each methylene group in a crystalline hydrocarbon accounts for 8 k[, and each C—IT group in a benzene crystal contributes 7 k[ of van der Waals energy per mole. Calculations indicate that the attractive van der Waals energy between the enzyme lysozyme and a sugar substrate that it binds is about 60 k[/mol. 

Structure, Size, and Orientation of the Adsorbed Organic Molecule. In general, hydrocarbon chains, whether linear or branched, are expected to interact relatively weakly, both with water molecules and with the electrode material. Aliphatic molecules with functional groups (e.g., diols, sugars, or thiourea) may interact strongly with water molecules via H bonds and this interaction affects... 

The Maillard reaction and the oxidation of lipids are two of the most important reactions for the formation of aromas in cooked foods. Interactions between lipid oxidation and the Maillard reaction have received less attention, despite the fact that lipids, sugars, and amino acids exist in close proximity in most foods. Lipids, upon exposure to heat and oxygen, are known to decompose into secondary products, including alcohols, aldehydes, ketones, carboxylic acids, and hydrocarbons. Aldehydes and ketones produce heterocyclic flavor compounds reacting with amines and... 

Savage, J. J. and Wood, R.H., Enthalpy of dilution of aqueous mixtures of amides, sugars, ureas, ethylene glycol, and pentaerythritol at 25° C enthalpy of interaction of the hydrocarbon, amide, and hydroxyl functional groups in dilute aqueous solutions, /. Solut. Chem., 1976, 5, 733-750. 

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