Sugar selectivity

The question also arises as to where the chiral molecules came from. Were the L-amino acids or the D-sugars selected on the primeval Earth, or are exuaterresuial sources responsible for the homochirality This second possibility is dealt with by hypotheses on the effect of circularly polarised light, of extraterrestrial origin, on chiral molecules in the molecular clouds from which the solar system was formed. One such hypothesis was proposed by Rubenstein et al. (1983) and developed further by others, particularly A. W. Bonner (Bonner and Rubenstein, 1987) both scientists worked at Stanford University. The authors believe that the actual radiation source was synchrotron radiation from supernovae. The excess of one enantiomeric form generated by this irradiation process would have needed to be transported to Earth by comets and meteorites, probably during the bombardment phase around 4.2-3.8 billion years ago. 

It has been claimed3 that no selectivity is observed in ethyl acetate, but, in recent work (see Section IV,2c, p. 128) selective hydrogenations have been achieved by using this solvent. Sodium borohydride in ethanol has also been found9111 to reduce the double bond of nitro-olefinic sugars selectively. 

Sugars, selective adsorption of, 224-225 separation on charcoal, 168-169 Sugar-selective adsorbents, 176-177 Sulfonamide-selective adsorbent, 177 Sulfur compound-selective adsorbents. 177... 

It is also possible to convert the hemiacetal unit of a sugar selectively into the acetal. For example, treattnent of D-glucose with acidic methanol leads to the formation of the two methyl acetals. Sugar acetals are called glycosides. Thus, glucose forms glucosides. 

The separation of fmctose from glucose illustrates the interaction between the framework stmcture and the cation (Fig. 5) (50). Ca " is known to form complexes with sugar molecules such as fmctose. Thus, Ca—Y shows a high selectivity for fmctose over glucose. However, Ca—X does not exhibit high selectivity. On the other hand, K—X shows selectivity for glucose over fmctose. This polar nature of faujasites and their unique shape-selective properties, more than the molecular-sieving properties, make them most useful as practical adsorbents. 

An early source of glycols was from hydrogenation of sugars obtained from formaldehyde condensation (18,19). Selectivities to ethylene glycol were low with a number of other glycols and polyols produced. Biomass continues to be evaluated as a feedstock for glycol production (20). 

The Sugars Task Force s Select Committee on Nutrition and Human Needs recommended a daily consumption of sugars at 10% of total calories, which approximates current (11%) daily intake levels in the United States. At this level, sucrose does contribute to the development of dental caries however, no firm evidence exists that it causes dietary imbalances or deficiencies of vitamins (qv), minerals, or trace nutrients (62). 

Sugar analysis by hplc has advanced greatly as a result of the development of columns specifically designed for carbohydrate separation. These columns fall into several categories. (/) Aminopropyl-bonded siHca used in reverse-phase mode with acetonitrile—water as the eluent. (2) Ion-moderated cation-exchange resins using water as the eluent. Efficiency of these columns is enhanced at elevated temperature, ca 80—90°C. Calcium is the usual counterion for carbohydrate analysis, but lead, silver, hydrogen, sodium, and potassium are used to confer specific selectivities for mono-, di-, and... 

Table 8. Cane Sugar Production, World and Selected Countries, 1(P t...

In general, these polyols are water-soluble, crystalline compounds with small optical rotations in water and a slightly sweet to very sweet taste. Selected physical properties of many of the sugar alcohols are Hsted in Table 1. 

Composition. Molasses composition depends on several factors, eg, locality, variety, sod, climate, and processing. Cane molasses is generally at pH 5.5—6.5 and contains 30—40 wt % sucrose and 15—20 wt % reducing sugars. Beet molasses is ca 7.5—8.6 pH, and contains ca 50—60 wt % sucrose, a trace of reducing sugars, and 0.5—2.0 wt % raffinose. Cane molasses contains less ash, less nitrogenous material, but considerably more vitamins than beet molasses. Composition of selected molasses products is Hsted in Table 7. Procedures for molasses analysis are avadable (59). 

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