The Sugars in Solution

Balling. Balling is a measure of the sugar concentration in a grain mash, expressed in degrees. It approximates percent by weight of the sugar in solution. 

Appreciable amounts of organic salts dissolve during the extraction of the sugar and interfere seriously with the crystallization of the latter. Most of the salts are precipitated by addition of 95 per cent ethyl alcohol, leaving the sugar in solution. 

Knowledge of the composition of sugars in solution is fundamental to carbohydrate chemistry. The physical and chemical properties of the sugars in solution depend on the proportions of their various forms and their biological properties may also show such dependence. Enzymes that utilize these sugars as substrates may not be able to use each of the forms. Where only a single form is utilized, the other forms may either be converted into the reactive form or may function as inhibitors. The latter is especially important if the reactive form is present in very low proportion at equilibrium. It is possible that the substrate form is utilized faster than it is generated from the other forms the observed rate of the reaction is then that of the tautomeric interconversion.4... 

The study of the structure of the sugars in solution can be approached chemically if the chemistry used is as sensitive to sugar structure as sugars are diverse in their structure. The boric acid-sugar reaction could serve this purpose if some of the fundamental aspects of this reaction were understood. Priority should probably be given to (1) the determination of the structure of the borate-sugar complex, (2) the evaluation of the stability constants for these complexes, and (3) the determination of the mechanism of the reaction. 

The sugars in solution are present in different isoforms, each of them having different solubility and reactivity, which is an important concern for TBV s physical stability. Both a and (3 pyranosidic and furanosidic forms are present in sugar solution, whereas, in TBV, glucose is present in the pyranosidic forms and fructose in both pyranosidic and furanosidic forms (Consonni et al., 2008). 

Confections. Main appHcations are sugared almonds, caramel, nougat, and sweets. For sugared almonds and caramel, vanillin is mixed into the sugar in the dry phase of the recipe. For nougat. Vanillin is added during the Hquid phase of manufacturing. In sweets, vanillin is added in the form of a 10% ethanol solution. 

One of the more difficult problems encountered in obtaining a valid assay of formic acid is that of formate ester formation. The formate is derived from the cyclic, hemi-acetal structure which is an equilibrium form of many free sugars in solution. For example, the oxidation of one of the cyclic forms of D-glucose can readily be seen to give a formate ester (as well as a C-formyl group) on the atom originally denoted as C5. It... 

NRS [New Regeneration System] A process for regenerating the ion-exchange resin used for removing calcium from sugar solution. If sodium chloride were used, the waste calcium chloride solution would have to be disposed of if sodium hydroxide were used, calcium hydroxide would be precipitated in the resin. The NRS process uses sodium hydroxide in the presence of sucrose, which retains the calcium in solution as calcium saccharate. Developed by the IMACTI Division of Duolite International, The Netherlands. 

Pauling scale phys chem A numerical scale of electronegativities based on bond-energy calculations for different elements joined by covalent bonds. pol-iri Skal Pavy s solution analychem Laboratory reagent used to determine the concentration of sugars in solution by color titration contains copper sulfate, sodium potassium tartrate, sodium hydroxide, and ammonia in water solution. pa-vez S3,lu-sh3n Pb See lead. 

The conformations in solution of various acylated l,l-bis(acyl-amido)-l-deoxypentitols have been examined by p.m.r. spectroscopy.793 In line with general behavior observed78 with other acyclic-sugar derivatives, it was found that the arabino and lyxo derivatives adopt extended, zigzag conformations, whereas the ribo and xylo derivatives favor sickle conformations that result by rotation about one carbon-carbon bond of the backbone chain to alleviate a destabilizing 1,3-interaction of acyloxy substituents that would be present in the extended, zigzag conformation. 

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