Sugars saccharides

Mixtures of sugars, saccharide isomerates, have been shown to be effective humectants. These isomerates mimic those found naturally in skin as a result of the hydrolysis of glucosylceramides. In clinical studies Smith113 has shown that these isomerates reduce the visual appearance of dry skin, increase skin hydration, and reduce stinging to lactic acid. 

Sugars (= Saccharides) Universal key figures in Sweet tastants ... 

Monosaccharides such as glucose and fructose are the simplest carbohydrates because they contain a single mono-) sugar saccharide) unit. Disaccharides, including sucrose and lactose, consist of two monosaccharide units joined through... 

Characterize sugars (saccharides) in terms of chemical structure with respect to other substances. 

A trisaccharide is a carbohydrate that is composed of three sugar ("saccharide") molecules. Consider a trisaccharide composed of three different sugars and represented by A-B-C. In acidic solution, the carbohydrate will hydrolyze in two possible ways ... 

Polymorphs have different chemical and physical properties. Polysaccharide—A biopol3mier made from repeating sugar (saccharide) units. Examples are starch cellulose. 

Molisch s test A general test for carbohydrates. The carbohydrate is dissolved in water, alcoholic 1-naphthol added, and concentrated sulphuric acid poured down the side of the tube. A deep violet ring is formed at the junction of the liquids. A modification, the rapid furfural test , is used to distinguish between glucose and fructose. A mixture of the sugar, 1-naphthol, and concentrated hydrochloric acid is boiled. With fructose and saccharides containing fructose a violet colour is produced immediately the solution boils. With glucose the appearance of the colour is slower. 

Cane sugar.—Melts, darkens, then chars, and finally burns, with a marked odour of burnt sugar. Typical of the changes given by mono- and di-saccharides. 

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)... 

A variety of chemical and enzymatic reactions produce derivatives of the simple sugars. These modifications produce a diverse array of saccharide derivatives. Some of the most common derivations are discussed here. 

By far the majority of carbohydrate material in nature occurs in the form of polysaccharides. By our definition, polysaccharides include not only those substances composed only of glycosidically linked sugar residues but also molecules that contain polymeric saccharide structures linked via covalent bonds to amino acids, peptides, proteins, lipids, and other structures. 

Early in the 1950s, Stacey was successful in his negotiations to have a 60Co source of y-rays installed in his laboratory. Then, in collaboration with Barker and Bourne, a series of investigations of the effects of y-radiation on saccharides was started. Both polymer formation from simple sugars and the degradation of polysaccharides were studied. 

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