Fructose

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  • High Fructose Corn Syrup

    The Impact of High-Fructose Corn Syrup on Health: Exorbitant Consumption Perhaps the most polarizing issue regarding high-fructose corn syrup is its impacts on human health. I believe that health is truly the greatest wealth and that it is in the best interests of an individual to carefully make decisions regarding what one should eat. Therefore, it is necessary for me to understand the underlying health risks associated with high-fructose corn syrup consumption. The consumption of high-fructose corn syrup peaked in 1999, but since then it has been steadily declining (White, Foreyt, Melanson, & Angelopoulous, 2010). A potential reason for its decline in consumption may be attributed to the increasing knowledge of science that society has…

    Words: 1378 - Pages: 6
  • Scicurious High Fructose Corn Syrup Analysis

    Scicurious, High Fructose Corn Syrup: Much Maligned? Or the Devil’s Food Cake?, August 23, 2011, Fructose is a yellowish white crystallized, water soluble ketonic monosaccharide sugar found in many plants, C6H12O6. It is sweeter than sucrose and often bonded to glucose to form the disaccharide sucrose. Triglyceride is a type of fat (lipid) found in the blood. When we eat, our body convert any calories that doesn’t need to use right away into triglycerides. Triglycerides are stored in the fat…

    Words: 706 - Pages: 3
  • High Fructose Buildup Argumentative Essay

    The government states there is nothing wrong with high fructose corn syrup (HFCS), U.S. Food and Drug Administration. (n.d.) then , what was wrong with me? Oh yes, how did I get on a healthier path when I eliminated it from my diet? I believe that high fructose corn syrup should be banned. I diagnosed with a nonalcoholic fatty liver disease (NAFL) and was on the border of becoming a diabetic. That was two years ago. I went on a strict regimen of no high fructose. I do not mean just giving…

    Words: 764 - Pages: 4
  • Gelatinization Of Sugar On Starch Essay

    Gelatinization enthalpy and gelatinization peak temperature Tp are increased with increasing the sugar concentration. The shifting of Tp to the higher temperatures was found due to the immobilization of water by the sugar molecules and stabilization of the crystalline structure in starch. The effect is more in this order: sucrose, glucose, fructose. All the sugars prevents the retrogradation of sweet potato starch and the order of effectiveness is the similar to the order of increase in…

    Words: 839 - Pages: 4
  • Chemistry Of Baking Research Paper

    another name for sucrose, a disaccharide, made up of two linked simple sugars. This is the process of the oxidation of sugar, a process used a lot in cooking and baking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the evaporation of water as steam and the break down of the sugar. There are different types of…

    Words: 1483 - Pages: 6
  • Carbohydrates Lab Report

    and confirmed through an iodine test. When acid is added to disaccharides, monosaccharides will be produced. This can be seen when sucrose is hydrolyzed, and the resulting monosaccharides would be glucose and fructose. Another example of hydrolysis is when water and acid hydrolyze starch into maltose. Maltose can be further hydrolyzed by enzymes of the saliva to produce glucose (Timberlake, 2006). In the iodine test, a blue-black color would result in the presence of polysaccharides as amylose…

    Words: 2213 - Pages: 9
  • Why Carbohydrates Are Important In The Body

    identification. All carbohydrates are made up of Carbon, Hydrogen, and Oxygen, Hydrogen and Oxygen having a two to one ratio. Also, there are three major groups of carbohydrates: monosaccharides, disaccharides, and polysaccharides. Monosaccharides are classified as simple sugars and are widely known for being the “Building Blocks of Carbs”. An example of a monosaccharide would be fructose; it is a sugar commonly found in fruit. Disaccharides are classified as “double sugars”, which are two…

    Words: 705 - Pages: 3
  • Jamba Juice Research Paper

    The truth is, these smoothies offer not much in the way of a healthy drink and a lot in the way of unnecessary fructose. Let’s take a look at exactly what’s in a McDonald’s ‘real’ fruit smoothie: Strawberry Banana Fruit Blend Strawberry puree, banana puree, water, sugar, concentrated apple juice, contains less than 1% of the following: Cellulose powder, natural (botanical source) and artificial flavors, xanthan gum, citric acid, colored with fruit and vegetable juice, pectin. They also add ice…

    Words: 1109 - Pages: 4
  • Why Are Carbohydrates Almost Like Water

    Brian Zhao B Format Carbohydrates Station 1 - molecular models Glucose - C6H12O6 Fructose - C6H12O6 Sucrose - C12H22O11 Station 2 - Taste Lab Work 2. Glucose - plain, almost like water Fructose - sweet, like from a fruit Galactose - slight pungent taste Maltose - bitter, bad aftertaste Sucrose - slightly sweet, almost like sugar-water Lactose - plain, again almost like water 3. Fructose was the sugar which tasted the best because it was sweet, and it tasted like an actual sugar. The other…

    Words: 1638 - Pages: 7
  • What Are Carbohydrates?

    increase of sugar levels n the blood triggers the pancreas due to which a hormone called insulin is released. This hormone lets the entry of glucose into the cells easily which then converts it to energy Carbohydrates Classification Carbohydrates are classified into three groups Monosaccharides or Monosachoroses From Greek, mono=one; sakchron=sugar. 1. Monosaccharides Monosaccharides are simple sugars, which possess a free ketone or aldehyde group. Being the simplest of sugars, they…

    Words: 844 - Pages: 4
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