Sugars lactose

Caramel. Officially, the color additive caramel is the dark brown Hquid or soHd material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates dextrose, invert sugar, lactose, malt symp, molasses, starch hydrolysates and fractions thereof, or sucrose. Practically speaking, caramel is burned sugar. 

MUchzucker, m. milk sugar, lactose, -agar, m. lactose agar, -saure, /. saccholactic acid (mucic acid). 

Solutions of glycerin with either grape sugar (glucose) or milk sugar (lactose) produce on nitration compounds similar to nitrated glycerin-sucrose mixtures, suitable for use in low-freezing dynamites... 

Many i rsons from non-Eastern European-derived cultures are unable to tolerate large quantities of the milk sugar lactose because of the absence of enough of the active digestive enzyme, lactase. In these persons, consumption of lactose results in effects similar to those described for oligosaccharide consumption. Severe intolerance can result in malabsorption of all nutrients from the diet due to diarrhea. 

Among the principal natural sugars are fructose, glucose (also called dextrose), honey, invert sugar, lactose, maltose, raffinose and stachyose, sucrose, sugar alcohols, and xylitol. 

Sucrose and lactose occur widely as the free sugars, lactose in the milk of mammals, and sucrose in fruit and plants (especially in sugar cane and sugar beet). Maltose is the product of enzymatic hydrolysis of starch, and cellobiose is a product of hydrolysis of cellulose. 

Lactic acid (2-hydroxypropionic acid, CH3CH0HC02H, boiling point 122°C, melting point 18°C, density 1.2060) is one of the oldest known organic acids. It is the primary acid constituent of sour milk and is formed by the fermentation of milk sugar (lactose) by Streptococcus lactis. 

C The sugar lactose. C H O, is sometimes used in place of charcoal in fireworks. State... 

Milk is also kind to teeth because it contains a type of sugar (lactose) which significantly reduces the risk of decay. Lactose is, compared with table sugar (sucrose), less cariogenic and relatively free from sweetness. 

To a large extent, the utilization of whey and whey byproducts (including salt whey and whey permeate) is a problem of utilizing the milk sugar, lactose. Since the excess lactose produced in the United States each year amounts to more than a billion pounds, one must consider its use in large volume products. One such product is lactose-based polyether-polyol used in the manufacture of low-density rigid polyurethane foams (2). 

Monosaccharides are the simplest carbohydrate structure composed of one ring that can contain five C atoms (pentose, such as ribose, which is a constituent of RNA) or six C atoms (hexose, such as galactose derived from milk sugar lactose). 

Many adults are unable to metabolize the milk sugar lactose and experience gastrointestinal disturbances if they drink milk. Lactose intolerance, or hypolactasia, is most commonly caused by a deficiency of the enzyme lactase, which cleaves lactose into glucose and galactose. 

Diluent To act as a bulking agent or filling material Sugars, lactose, mannitol, sorbitol, sucrose Inorganic salts, primarily calcium salts Polysaccharides, primarily microcrystalline celluloses... 

NMR investigations and molecular mechanics calculations revealed that 5 a-carba-lactose (Figure 8.8) adopts the same conformation as its true parent sugar, lactose [13]. However,... 

The most efficient of the three catalysts compared in Figure 12 is an enzyme. Enzymes are large protein molecules. Their biological role is to catalyze metabolic processes that otherwise would happen too slowly to help the organism. For example, the enzyme lactase catalyzes the reaction of water with the sugar lactose, present in milk. People whose bodies lack the ability to produce lactase have what is known as lactose intolerance. 

The analysis of cow s milk shows it to be a mixture consisting of 78 per cent water and 12 per cent solid substances in solution or colloidal dispersion. Of this 12 per cent casein, the most important, belongs to a complex group of organic compounds called proteins a sugar (lactose), butter-fat, and small amounts of inorganic salts comprise the remainder. By addition of a small amount of acetic acid the dispersed protein is precipitated. By evaporation of the filtrate the crude sugar is obtained. 

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