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The Biosphere
Published in Stanley E. Manahan, Environmental Chemistry, 2022
Recall that proteins are also formed from smaller amino acid molecules by condensation reactions involving the loss of water molecules. Disaccharides include sucrose (cane sugar used as a sweetener), lactose (milk sugar), and maltose (a product of the breakdown of starch).
Introduction to Nanosensors
Published in Vinod Kumar Khanna, Nanosensors, 2021
Carbohydrates are a class of biological molecules composed of carbon with hydrogen and oxygen, in the ratio of two O atoms and one H atom per C atom. Carbohydrates are represented by the general formula Cx(H2O)y, where x is any number between 3 and 8, and y represents the number of water molecules. The formula shows that a carbohydrate molecule contains x carbon atoms attached to y water molecules. This explains the origin of the name ‘carbohydrates’, which translates to carbon water or watered carbon; hence carbohydrates literally mean hydrated carbon. Carbohydrates are of three types: monosaccharides {general formula (CH2O)n where n≥3}; disaccharides; and polysaccharides. Monosaccharides are simple sugars like glucose (blood sugar) and fructose (fruit sugar). Disaccharides and polysaccharides contain two and multiple units of monosaccharides, respectively. Examples of disaccharides are sucrose (cane sugar), lactose (milk sugar), and maltose (malt sugar), with the general formula C12H22O11; while those of polysaccharides include starch and cellulose.
Carbohydrates and Nucleic Acids
Published in Michael B. Smith, A Q&A Approach to Organic Chemistry, 2020
A disaccharide is a carbohydrate that is composed of two monosaccharides joined together and it gives two monosaccharides upon hydrolysis. What is an oligosaccharide?
Optimization of process variables for metallic nanoparticle inclusion in bioethanol synthesis of sugar cane bagasse
Published in Biofuels, 2023
Olusola Adedayo Adesina, Abiola Ezekiel Taiwo, Oluwuyiwa Akintola, Anselm Iuebego Igbafe
Dry bagasse (100 g) from the reference area is grinned and granulated into tiny powder-like pieces to increase its surface area as shown in Figure 1a and b. The reduced particle size biomass was then combined in a 10:120 ratio with water to create a slurry form of feed that made it simple to remove impurities from the process. The stem was then sent through a water bath, where impurities from the feed (5% biomass) were centrifuged out, with some amount of water (5% water). High pressure steam enters this reactor at 121 °C and a pressure of 100 kPa. This steam helps to remove lignin blockages imposed on the hemicellulose and cellulose (thus preventing its fermentation) and convert 100% of the hemicelluloses to xylose, fructose, and glucose. Break down of the carbohydrate is from disaccharides to monosaccharides. The slurry is then cooled and sent to a centrifuge where it is separated into its filtrate and solute. The concentration of reducing sugar obtained was analyzed.
Antidiabetic potential evaluation of aqueous extract of waste Syzygium cumini seed kernel’s by in vitro α-amylase and α-glucosidase inhibition
Published in Preparative Biochemistry & Biotechnology, 2021
Komal V. Mahindrakar, Virendra K. Rathod
Digestive enzymes α-amylase and α-glucosidase show catalytic actions in the body. α-Amylase partially hydrolyzes the starch into maltose, dextrin, and maltotriose. Afterward, these oligosaccharides and disaccharides break down into monosaccharides in the small intestine by α-glucosidase. The action of these enzymes increases the serum glucose level in DM-II patients. Hindering this hydrolysis by inhibiting the enzymes may control the blood glucose levels and decreases the disease-related complications in the DM-II patients.[41] Hence, SCKP aqueous extract is implicated in checking the α-amylase and α-glucosidase enzyme inhibitor's potential.
Effect of different carbon sources on the growth and enzyme production of a toxigenic and a non-toxigenic strain of Aspergillus flavus
Published in Preparative Biochemistry & Biotechnology, 2021
María Teresa Alvarez-Zúñiga, Diana Castañeda García, Guillermo Aguilar Osorio
The simple sugars used in the present work were monosaccharides like D-fructose, D-galactose, D-galacturonic acid, D-glucose, D-xylose, L-arabinose, and L-rhamnose and, the disaccharide maltose (all from Sigma-Aldrich, México). The pure polysaccharides used were apple pectin and citrus pectin, beechwood xylan, birchwood xylan, and oat xylan (Sigma-Aldrich, México). Besides, three complex substrates such as corn cob (CC), lemon peel (LP), and wheat bran (WB) were used, these were obtained from corn and lemon producers from Milpa Alta, CDMX, and local stores of natural products, respectively.