Sucrose

The obesity rates in America has increased over the past 20 years and studies have found that drinking large amounts of sugar-sweetened beverages affects, children especially, the risk of obesity. HFCS is a “high-fructose” corn syrup and sucrose is table sugar which came from sugar beets, they also contain nearly equal proportion of smaller glucose and fructose sugars. Both HFCS and sucrose differs in the amount of fructose that is contained in each, but are almost equally in being chemically equivalent. Dr. Robert Lustig implies that overconsumption of too much fructose over time can cause metabolic syndrome, a cluster of disorders, type 2 diabetes, cardiovascular disease and fatty liver disease which are some of the major diseases mentioned.…

There are thousands and thousands of individuals whom are struggling throughout this world, in the United States who has a sugar addiction. Sugar (sucrose) is a leading cause of numbers of health related problems. Some health related problems due to sugar (sucrose) would be things such as diabetes, osteoporosis, and even obesity. First of all, sucrose also known as sugar but also is known as common table sugar which is a molecule composed of two monosaccharides glucose and fructose. Sucrose is…

Abstract: Fermentation of sucrose with brewer yeast catalyst was successfully conducted to yield ethanol with 70.2 % conversion of sucrose. Based on the graph of Refractive Index vs % ethanol (v/v), 32.8% of ethanol was determined to be in the distillate solution with corresponding Refractive Index of 1.3555 Statement and purpose The purpose of this experiment was to determine the % of ethanol (v/v) in the resulting solution and the % conversion of sucrose Introduction The fermentation 17.1 g…

Conclusion: After observing the evidence that we received from this experiment it is clear that the results thoroughly support my hypothesis. Within my hypothesis I had stated that the melting order from first to last was, as follows, paraffin, glucose, sucrose, and finally, salt. The results that we gathered supported this exact hypothesis. The first substance to melt was indeed paraffin and the second was glucose, and then sucrose and finally salt. The results are supported by the basic…

Next, the 1% glucose, 1% maltose, and 1% lactose solutions turned red-brown as well as had a precipitate form. The honey solution turned brown and also had a precipitate form. The protein solution turned a dark blue colour and the beer solution turned yellow. Table 3: Biuret Test Results Beaker Contents Colour 1% Glucose solution Light clear blue 0.3% Glucose-1-phosphate solution Light clear blue 1% Maltose solution Light clear blue Honey solution Yellow / green 1% Sucrose solution Light clear…

Sugar goes by many names. There are natural occurring sugars such as molasses, honey, or corn syrup. These sugars are easy to identify. Most people don’t bother to look at the ingredient list on prepacked foods. Instead, a quick glance over the nutrition facts label is the most detective work many will do. The nutritional label will list the total sugar in a serving (both natural and processed). If you actually read the ingredient label on the back of many products, you will be shocked to see…

Benedict’s solution. The copper will be oxidized resulting in a brown-orange color (Areda, 2017). Thus, if a sample is positive for simple sugars the color will change from a light blue to colors of green, yellow, orange, brown or red depending on the amount of simple sugar. Glucose was used as the positive control and turned yellow. Sucrose is a disaccharide that presented negative this is because there is no free aldehyde or ketone group. Most predictions aligned with the results, however,…

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…

crystals. However, if you want to produce fudge, you need to continuously stir the syrup after the cooling period because the sugar crystals form, they stay small and don’t increase in size too much. Also each grain of sugar consists of a small crystal made of an orderly arrangement of molecules called sucrose. Sucrose is an example of carbohydrate. The basic unit of carbohydrate is monosaccharide or simple sugar, such as glucose or fructose. The sugars can be linked in infinite ways. In sugar…

This was expected as the compounds were monosaccharides (“Types of Sugar : Monosaccharides and Disaccharides”). Monosaccharides are reducing sugars because they either have a free aldehyde or ketone group. Most disaccharides are typically reducing sugars, though there are exceptions, like sucrose. This was seen in the lab as there was no color change, indicating sucrose was not a reducing sugar. This was as well expected since sucrose does not have a free carbonyl group and cannot convert to the…