Sugar water solubility

Saccharin Itself is sparingly soluble in cold water, but the imino hydrogen is acidic and the compound forms a water-soluble sodium salt. The latter is about 600 times as sweet as cane sugar. 

Saccharin was discovered at Johns Hopkins Uni versity in 1879 in the course of research on coal tar derivatives and is the oldest artificial sweetener In spite of Its name which comes from the Latin word for sugar saccharin bears no structural relationship to any sugar Nor is saccharin itself very soluble in wa ter The proton bonded to nitrogen however is fairly acidic and saccharin is normally marketed as its water soluble sodium or calcium salt Its earliest applications were not in weight control but as a... 

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. 

Nucleosides are much more water-soluble than the free bases because of the hydrophilicity of the sugar moiety. Like glycosides (see Chapter 7), nucleosides are relatively stable in alkali. Pyrimidine nucleosides are also resistant to acid hydrolysis, but purine nucleosides are easily hydrolyzed in acid to yield the free base and pentose. 

The water-soluble nonelectrolyte X has a molar mass of 410 g/mol A 0.100-g mixture containing this substance and sugar (MM = 342 g/mol) is added to 1.00 g of water to give a solution whose freezing point is —0.500°C. Estimate the mass percent of X in the mixture. 

With few exceptions, small particles of vegetable foods are generally stripped of their more accessible nutrients during digestion in the GI tract. In this way starch, protein, fat and water-soluble small components (sugars, minerals) are usually well absorbed. This is not always the case, however, for larger food particles or for molecules that cannot diffuse out of the celF tissue. Neither is it the case for the lipid-soluble components. These need to be dissolved in lipid before they can be physically removed from the cell to the absorptive surface, since the cell wall is unlikely to be permeable to lipid emulsions or micelles, and the presence of lipases will strip away the solvating lipid. 

The carbohydrates in rice bran are made up of the cell wall components such as polysaccharides, oligosaccharides, hemicelluloses, starch and some sugars. The health benefits of rice bran polysaccharides and hemicelluloses are discussed under phytochemicals of rice bran below. It is lactose-free and gluten-free. The water-soluble non-starchy polysaccharides, oligosaccharides and hemicelluloses are concentrated in the water-soluble fraction of rice... 

Candy starch jellies include sugar and (modilied) starch boiled to a certain viscosity and poured into a starch mold to form semi-solid jelly. Water-soluble synthetic colorants are generally added at concentrations of approximately 6% before the mixture is placed in gel-forming blocks. The shape and thickness of the final semi-transparent gel and subsequent coating with sugar sand may cause the color to become shaded. Natoal colorants are rarely used for such applications due to their low stability to temperature and pH. 

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