As we all know, sucrose is simply another name for sugar (household or crystal) or sucrose. Both the sugar beet, sugar cane and palm sugar containing this disaccharide (1-α-D-glucopyranosyl-2-β-D-fructofuranoside).
Sucrose is made up of many plants by photosynthesis, for the extraction of table sugar are mainly sugar beet, sugar cane and palm sugar (mainly astroglide in Indonesia) is important. More Chemistry
Sucrose consists of a dimer of one molecule of α-D-glucose (pyranose form) and β-D-fructose (furanose). These two molecules via a α, β-1, 2 - glycosidic linkage connected (glucose α1-2 fructose) located under the outlet of a water molecule (condensation reaction) is formed with each of the OH groups of the anomeric carbon atoms .
Sucrose is a non-reducing disaccharide. Non-reducing disaccharides are O-glycosidically linked via their anomeric two carbon atoms, their chemical name ends with SID. This means that in the sucrose molecule, the two components are connected together so that no aldehyde group by ring opening can be (either from glucose or fructose by the molecule) astroglide is formed. This non-reducing groups astroglide of atoms called acetals. Acetals are unlike hemiacetals astroglide relatively stable in basic and neutral media. They can only be opened astroglide by acid catalysis, wherein the disaccharide is cleaved into monosaccharides, in part, it arises invert (material volume equal parts glucose and fructose). Sucrose shows almost no mutarotation due to the under remaining in neutral medium ring opening. Physical Properties astroglide
Upon heating of sucrose at 185 C it melts and forms a brown decomposition expectant melt (caramel). If the sucrose combusted, there sugar charcoal and a foul-smelling gas. Sucrose is very soluble in water. Solubility, as in most solids, depending on the temperature. 20 C. 1.97 g of sucrose / g of water, 50 C, 2.56 g - 70 C, 3.25 g - 100 C. 4.87 g
Sucrose is chiral and therefore optically active: In aqueous solution, sucrose rotates polarized light clockwise (specific angle of rotation = +66.5 ). By cleavage, a mixture of sucrose (invert sugar) which is half of glucose and fructose from half. The mixture turns counterclockwise polarized light (specific rotation angle = -20 ), that is observed an inversion of the direction of rotation (inversion).
The sweetening power is a dimensionless quantity that indicates the relative sweetness of a substance. The values of the sweetening power relate to sucrose, which is assigned to a sweetening power of 1.  The sweetening power is a semi-quantitative comparison especially to other natural or artificial sweeteners. Sweeteners may have a several hundred or thousand times sweeter compared to sucrose. Interestingly, with a part of D-(+)-saccharose octaacetate a derivative of this compound to the bitter known compounds. Saccharin
It is a colorless, crystalline solid with a very faint odor. As a food additive saccharin carries the designation E 954, the allowable daily intake (ADI) is 5 mg / kg body weight.
Saccharin is 300 - to 700-times astroglide sweeter than sugar. It may have particularly at higher concentrations, a bitter or metallic aftertaste. Unlike the newer artificial sweetener aspartame, saccharin is stable when heated, even when acids are present. Also, it does not react chemically astroglide with other substances and can be stored well.
Saccharin astroglide does not cause tooth decay. astroglide Saccharin is colorless, is rapidly absorbed by the human body and excreted unchanged in the urine again (after 24 hours already 90%). Saccharin has virtually no physiological energy content and is, therefore, like all sweeteners, also suitable for diabetics. astroglide
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