Sugar pocket

Moisture. Moisture is usually determined by a vacuum oven-dry method at 80°C. Moisture levels of more than 0.05% are likely to lead to caking or lumping problems which can make storage and transfer of bulk sugar difficult. The usual standard is 0.03%, which manufacturers can easily meet. Care must be taken to avoid temperature differentials ia storage which cause moisture to migra te and estabUsh pockets of unacceptably high moisture levels. 

Figure 17.3 Anatomy of a redox enzyme representation of the X-ray crystallographic structure of Trametes versicolor laccase III (PDB file IKYA) [Bertrand et al., 2002]. The protein is represented in green lines and the Cu atoms are shown as gold spheres. Sugar moieties attached to the surface of the protein are shown in red. A molecule of 2,5-xyhdine that co-crystallized with the protein (shown in stick form in elemental colors) is thought to occupy the broad-specificity hydrophobic binding pocket where organic substrates ate oxidized by the enzyme. Electrons from substrate oxidation are passed to the mononuclear blue Cu center and then to the trinuclear Cu active site where O2 is reduced to H2O. (See color insert.)...

To activate the delay, first fasten the container securely in an upright position. Make a hole in the side of the container near the bottom and insert the open end of a nonelectric blasting cap. Be sure that some of the sugar-chlorate mix gets into the open end of the cap. The business end of the blasting cap can be inserted directly into the explosive charge or connected to the charge with primacord. To start the delay, carefully place a spoonful of concentrated acid in the pocket of the membrane—... 

In some cases the soluble material is distributed in small isolated pockets in a material which is impermeable to the solvent such as gold dispersed in rock, for example. In such cases the material is crushed so that all the soluble material is exposed to the solvent. If the solid has a cellular structure, the extraction rate will generally be comparatively low because the cell walls provide an additional resistance. In the extraction of sugar from beet, the cell walls perform the important function of impeding the extraction of undesirable constituents of relatively high molecular weight, and the beet should therefore be prepared in long strips so that a relatively small proportion of the cells is ruptured. In the extraction of oil from seeds, the solute is itself liquid. 

In the food processing industry flour doughs are baked. This involves many processes such as (I) rising of dough by evolution of CO2 by yeast-catalyzed oxidation of sugar to vapor in pockets or by decomposition of baking powder,... 

Some human proteins produced in a bacterium will not work even if the amino acid sequence is identical to the human protein. This is because our cells, and the cells of plants, animals, and yeast, add sugars to most of the proteins they produce. There are many different kinds of sugar molecules, and the type of sugar added and the place in the cell and on the protein where the sugars are added vary among cells for different species. If the correct sugars are not on the correct spot on the protein, the protein may not fit into the receptor pocket correctly, and thus not have the desired effect. Also, without the added sugars, the enzymes in our blood may destroy the protein before it can get to the appropriate spot to bind to the correct receptor. 

X-ray crystallographic analysis illustrated that three amino acids in the purine-binding pocket of PNP form H-bonds with the purine rings, while the sugar residue interacts with additional active-site amino acids via hydrophobic bonds (Figure 2.5). Design of an effective inhibitor... 

The chemistry is more straightforward with the aromatic series. From modeling studies, we saw that the sugar binding pocket could be filled more... 

Nectar studies included an analysis of constituents, a study of daily secretion patterns, and also total volumes produced per flower. Calibrated micropipettes were inserted into the pool of nectar that accumulates at the base of the corolla tube, with nectar extracted by capillary action. Sugar concentrations were measured with an Extech model 2132 pocket refractometer, with several nectar samples also analyzed for sugar constituents (ratio) by Irene Baker at UC Berkeley. 

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