Sugars anhydrous

D-galactose, C HiiOe. Crystallizes in the pyranose form m.p. 1I8-120 C (monohydrate), 165-5" C (anhydrous). An isomer of glucose which is fairly widely distributed in plants. It is a constituent of raffinose and slachyose, of hemicelluloses, of pectin, of gums and mucilages, and of some glycosides. In animals it forms half the lactose molecule and is the sugar found in the brain. Chemically it is very similar to glucose. It has the structure... 

The use of a ternary mixture in the drying of a liquid (ethyl alcohol) has been described in Section 1,5 the following is an example of its application to the drying of a solid. Laevulose (fructose) is dissolved in warm absolute ethyl alcohol, benzene is added, and the mixture is fractionated. A ternary mixture, alcohol-benzene-water, b.p. 64°, distils first, and then the binary mixture, benzene-alcohol, b.p. 68-3°. The residual, dry alcoholic solution is partially distilled and the concentrated solution is allowed to crystallise the anhydrous sugar separates. 

Benedict s quantitative reagent (sugar in urine) This solution contains 18 g copper sulfate, 100 g of anhydrous sodium carbonate, 200 g of potassium citrate, 125 g of potassium thiocyanate, and 0.25 g of potassium ferrocyanide per liter 1 mL of this solution = 0.002 g sugar. 

Anthralin [1143-38-0] is acetylated using acetyl chloride in toluene and a pyridine catalyst to furnish 1,8-dihydroxy-lO-acetylanthrone [3022-61-5], an intermediate in the preparation of medications used in treating skin disorders, such as warts, psoriasis, and acne (38). Sugar esters can be similarly prepared from acetyl chloride under anhydrous conditions (39). 

Evaporated milk is a Hquid product obtained by the partial removal of water only from milk. It has a minimum milk-fat content of 7.5 mol % and a minimum milk-solids content of 25.0 mol %. Evaporated skimmed milk is a Hquid product obtained by the partial removal of water only from skimmed milk. It has a minimum milk-solids content of 20.0 mol %. Sweetened condensed milk is a product obtained by the partial removal of water only from milk with the addition of sugars. It has a minimum milk-fat content of 8.0 mol % and a minimum milk-solids content of 28.0 mol %. Skimmed sweetened condensed milk is a product obtained by the partial removal of water only from skimmed milk with the addition of sugars. It has a minimum milk-solids content of 24.0 mol %. AH may contain food additives (qv) as stabilizers, in maximum amounts, including sodium, potassium, and calcium salts of hydrochloric acid at 2000 mg/kg singly citric acid, carbonic acid, orthophosphoric acid, and polyphosphoric acid at 3000 mg/kg in combination, expressed as anhydrous substances and in the evaporated milk carrageenin may be added at 150 mg/kg. 

Cane sugar is generally available ia one of two forms crystalline solid or aqueous solution, and occasionally ia an amorphous or microcrystalline glassy form. Microcrystalline is here defined as crystals too small to show stmcture on x-ray diffraction. The melting poiat of sucrose (anhydrous) is usually stated as 186°C, although, because this property depends on the purity of the sucrose crystal, values up to 192°C have been reported. Sucrose crystallines as an anhydrous, monoclinic crystal, belonging to space group P2 (2). 

Anhydrous a-dextrose is manufactured by dissolving dextrose monohydrate in water and crysta11i2ing at 60—65°C in a vacuum pan. Evaporative crysta11i2ation is necessary to avoid color formation at high temperatures and hydrate formation at low temperatures. The product is separated by centrifugation, washed, dried to a moisture level of ca 0.1%, and marketed as a very pure grade of sugar for special appHcations. 

By taking advantage of the remarkable abihty of subtihsia [9014-01-1] to remain catalyticahy active ia anhydrous dimethylformamide, a number of carbohydrates and other sugar-related compounds have been regioselectively acylated with trichloroethyl butyrate (100). In the case of maltose [69-79-4] (76) and sahcia [138-52-3] (77), for example, acylation occurs exclusively at the C-6 positions. 

Acetals of L-galactono-1,4-lactone (an abundant byproduct of the sugar beet industry) have thermotropic liquid crystalline properties. Acetalization in DMF containing H2S04 in the presence of anhydrous CuS04 gave (after 12 to 24 h at 40 °C) yields of 20-35% (Scheme 8.27). 

Condensation of /V-benzylhydroxylamine with various aldehydes and ketones in CH2CI2 in the presence of anhydrous magnesium sulfate has made it possible to carry out successful syntheses of a great number of chiral and achiral sugar-containing N-benzylnitrones (partly presented in Table 2.3) (191-208). 

Wagner in 1906 investigated the use of slow agitation similar to that practiced in the cane sugar industry. The conditions of temperature, concentration, and type and proportion of seed crystals used were the same as those described previously by Behr. Simultaneous growth of crystals of the anhydrous and monohydrate types gave products which were difficult to separate. 

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