Sugars classification

According to the classical sugar classification, this Chapter is subdivided into five sections carbaaldofuranoses (2.1), carbaketofuranoses (2.2), unsaturated carbafuranoses (2.3), aminocarbafuranoses (2.4) and thiocarbafuranoses (2.5). 

The Latin word for sugar is saccharum and the derived term saccharide is the basis of a system of carbohydrate classification A monosaccharide is a simple carbohydrate one that on attempted hydrolysis is not cleaved to smaller carbohydrates Glucose (C6H12O6)... 

The European Union (EU) has a systematic classification of white sugars, shown in Table 10. Codex JUimentarius also has issued specifications for white sugars (17). The EU standards are widely used throughout Eastern Europe and Asia. Other countries, eg, Brazd and the People s RepubHc of China, have their own domestic specifications, which are also appHed to imports. 

Fungi are microscopic nonphotosynthetic plants which include in their classification yeast and molds. Yeasts have a commercial value as they are used for fermentation operations in distilling and brewing. When anaerobic conditions exist, yeasts metabolize sugar, manufacturing alcohol from the synthesis of new cells. Alcohol... 

Mateo, R. and Bosch-Reig, F. (1998). Classification of Spanish unifloral honeys by discriminant analysis of electrical conductivity, color, water content, sugars, and pH. /. Agric. Food Chem. 46, 393 00. 

Protein content of field peas is negatively correlated with lipid, cell wall material (CWM), sugar, and ash content and positively correlated with starch separation efficiency and protein separation efficiency in air classification of pea flour. The lower separation efficiency of low protein peas may be due to their high lipid and CWM content which makes disintegration of seeds and separation into protein and starch particles by pin milling difficult. It is suggested that peas with a specific protein content should be used in order to control the protein and starch fraction contents (18). 

Ullman, C.G. and Perkins, S.J., A classification of nucleotide diphospho-sugar glycosyltrans-ferases based on amino acid sequence similarities. Biochem. J., 1997, 326, 929-942. 

Classify the following as element, compound, or mixture, and justify your classifications salt, stainless steel, tap water, sugar, vanilla extract, butter, maple syrup, aluminum, ice, milk, cherry-flavored cough drops. 

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