Sugars hydrophobic nature

In addition to the variations in the LHC composition that occur from species to species, each species has its extractives, which include resins and waxes. These constituents are capable of interfering with cellulose hydrolysis because of their hydrophobic nature. Tannins and other highly reactive materials are constituents of some woody species. When LHC is obtained from nonwoody (herbaceous) species, the range of interfering constituents increases greatly. Sugars, starches, dextran, carotenoids, and many isoprenoids are to be found. Operators of a cellulose hydrolysis process that uses municipal solid waste as its biomass resource may experience seasonal variations in composition and chance inclusion of crankcase oil and other products that inhibit enzymes or kill yeast. 

The degree of esterification can be (incompletely) reduced using commercial pectin methylesterase, leading to a higher viscosity and firmer gelling in the presence of Ca2+ ions. Highly acetylated pectin from sugar beet is reported to have considerable emulsification ability due to its more hydrophobic nature, but this may be due to protein impurities. 

Reviews on the subjects of the composition of reducing sugars in solution, hydrophobic nature of some sugar derivatives, and aspects of the commercial chemical conversion of glucose, e.g. alkaline isomerism, oxidation, and degradative oxidation, have appeared. 

HYDROPHOBIC NATURE OF SUGARS AS AN ORIGIN OF HYDROPHOBIC PROPERTIES OF POLYSACCHARIDE GELS... 

The hydrophobic nature of sugars is clearly reflected in their cosolvent effects on the aqueous solubilities of various hydrocarbons. Additional confirmative evidence is provided by the chromatographic affinity of sugars for polystyrene gel (Bio-Beads SM-4, Bio-Rad Labs., Richmond, CA. U.S.A.). The use of the chromatographic retention factor (k) (see eqn. 20) obtained with a nonpolar stationary phase as a measure of solute hydrophobicity is both theoretically and experimentally well founded (ref. 23,62-64). 

Lecithin (qv), a natural phosphoHpid possessing both hydrophilic and hydrophobic properties, is the most common emulsifier in the chocolate industry (5). The hydrophilic groups of the lecithin molecules attach themselves to the water, sugar, and cocoa soflds present in chocolate. The hydrophobic groups attach themselves to the cocoa butter and other fats such as milk fat. This reduces both the surface tension, between cocoa butter and the other materials present, and the viscosity. Less cocoa butter is then needed to adjust the final viscosity of the chocolate. 

Common chiral stationary phases for gas chromatography have cyclodextrins bonded to a conventional polysiloxane stationary phase.7-8 Cyclodextrins are naturally occurring cyclic sugars. P-Cyclodextrin has a 0.78-nm-diameter opening into a chiral, hydrophobic cavity. The hydroxyls are capped with alkyl groups to decrease the polarity of the faces.9... 

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