Sucrose

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    HFCS Vs Sucrose Theory

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    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.…

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    Sucrose Results

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    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…

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    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…

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    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…

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    Sugar And Nutrition Essay

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    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…

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    Sucrose Research Paper

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    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…

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    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…

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    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…

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    Introduction This experiment explores how the concentration of pure apple juice can affect the amount of time it takes for Jell-O to solidify. Since pure apple juice contains a high amount sugar, such as fructose and glucose, two monosaccharides, and sucrose, a disaccharide, it is predicted that adding this extra sugar into the Jell-O mixture will cause the rate of reaction to increase (Andrew). Because of the well-known collision theory, which states that a reaction occurs when molecules or…

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    The hypothesis that increasing the sucrose concentration from 6% (m/v) to 12 (m/v) would increase the rate of fermentation was not supported by the experiment. When looking at the graph it can be seen that the data obtained provided unclear results. Rather than the fermentation rate being significantly faster with a 12% (m/v) sucrose concentration throughout the entire study; the graph showed the fermentation rate for 12% (m/v) sucrose concentration was faster at times while the fermentation…

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