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Synthesis of Graphene from Biowastes
Published in Amir Al-Ahmed, Inamuddin, Graphene from Natural Sources, 2023
Nadia Akram, Muhammad Shahbaz, Khalid Mahmood Zia, Fozia Anjum
Sucrose is a disaccharide that goes under hydrolysis and gives monosaccharide glucose and fructose. Sucrose, which is also known as sugar, more correctly α-d-glucopyranosyl-d-fructofuranoside, has been predicted to have the world's highest making of any unmixed, single, natural, and organic chemical. Sugar beet and sugarcane are two main crops that are growing for sugar production nowadays. Sugar cane now adds up to 75% of the world's synthesis of sugar.
Carbohydrates
Published in Antonio Paesano, Handbook of Sustainable Polymers for Additive Manufacturing, 2022
Carbohydrate, or saccharide, is a biomolecule consisting of carbon, hydrogen, and oxygen atoms, with a hydrogen:oxygen atom ratio often of 2:1. Carbohydrates abound in nature, are multifunctional, and involved in every form of biological processes. They include sugars, starch, and cellulose, and are divided into four chemical groups: monosaccharides (contain one sugar unit, such as glucose, galactose, fructose, etc.), disaccharides (two sugar units, such as maltose, lactose, and sucrose), oligosaccharides (three to ten sugar units), and polysaccharides (many sugar units, such as starch, glycogen, and cellulose). Sucrose is table sugar, granulated sugar, cane sugar, and beet sugar. Carbohydrates perform numerous functions in living organisms. F.e. polysaccharides store energy (as starch and glycogen do), and provide structural integrity in plants (as cellulose does), crustaceans and insects (as chitin, a derivative of glucose, does). Carbohydrate polymers from natural sources have been studied and exploited in the pharmaceutical and biotechnological industries for many years (Tai et al. 2019).
Polymers
Published in Yip-Wah Chung, Monica Kapoor, Introduction to Materials Science and Engineering, 2022
Since oxygen is just above sulfur in the periodic table, one may ask if oxygen can be used to link molecules. The answer is yes. A well-known example in which oxygen linkage occurs is table sugar (sucrose). Sucrose is formed by the condensation of two simple sugars (monosaccharides), glucose, and fructose, followed by the elimination of water as shown in Figure 7.4a. The resulting oxygen linkage between these monosaccharides is known as a glucosidic bond. The term polysaccharide refers to a polymer chain of monosaccharide units linked together via these glucosidic bonds, e.g., complex sugars and cellulose. It is interesting to note that one type of artificial sweeteners, sucralose, is related to sucrose by substituting three hydroxyl groups with chlorine, as shown in Figure 7.4b. In spite of the similarity between sucrose and sucralose, the presence of carbon-chlorine bonds makes the body unable to metabolize sucralose, hence its application as a zero-calorie sugar substitute.
Air drying kinetics and quality characteristics of osmodehydrated-candied pumpkins using alternative sweeteners
Published in Drying Technology, 2021
Stamatina Katsoufi, Andriana E. Lazou, Maria C. Giannakourou, Magdalini K. Krokida
As far as OD process is concerned, there is a great interest in the partial or total replacement of sucrose with alternative osmotic solutes. The main sugar used in candying is sucrose. Added sucrose is implicated in various health disorders, including increased risk for obesity, cardiovascular disease, type 2 diabetes, dyslipidemia and others.[7] Candying industry is seeking for alternative healthy substances, which could be used in osmotic dehydration processes and deliver a final product with intact or even improved quality properties, regarding its texture, microstructure, functionality and sensory attributes. In this context, several carbohydrates, polyols or tertiary solutions have been recently proposed as candying agents. Fructose, sorbitol, maltitol, and dietary fiber oligosaccharides (FOS) and galactooligosaccharides (GOS) have been studied for candying plums[1] whereas oligofructose and a mixture of oligofructose/sucrose was proposed in the alternative candying process of pumpkin.[9] Oligofructose, a natural food ingredient applied in many cases of plant tissue where initial taste is not desired to be significantly altered, is a non-digestible oligosaccharide, with low sweetness, exceptional dietary fiber properties and prebiotic activity.[10]
Evaluation of sucrose-enriched diet consumption in the development of risk factors associated to type 2 diabetes, atherosclerosis and non-alcoholic fatty liver disease in a murine model
Published in International Journal of Environmental Health Research, 2021
Carolina Gabriela Plazas Guerrero, Selene De Jesús Acosta Cota, Francisco Humberto Castro Sánchez, Marcela De Jesús Vergara Jiménez, Efrén Rafael Ríos Burgueño, Juan Ignacio Sarmiento Sánchez, Lorenzo Antonio Picos Corrales, Ulises Osuna Martínez
Sucrose, commonly known as table sugar, is a disaccharide composed of glucose and fructose and is widely used as added sugar by the food industry in a large variety of food products and beverages (Cummings and Stephen 2007; Gómez Candela and Palma Milla 2013) being the main contributor of the total added sugar intake in the world and representing a high percentage of total daily energy intake in many countries (Pinto et al. 2016) as United States, Britain (Gibson et al. 2013), Chile and México (Singh et al. 2015).
Analysis of a pharmaceutical batch freeze dryer: resource consumption, hotspots, and factors for potential improvement
Published in Drying Technology, 2019
Ana Gabriela Renteria Gamiz, Pieter-Jan Van Bockstal, Steven De Meester, Thomas De Beer, Jos Corver, Jo Dewulf
10R type I glass vials (Schott, Müllheim, Germany) were used for this work. The formulation defined is a 3% sucrose solution. Sucrose is commonly used as a stabilizer to protect the proteins during freeze drying and storage,[26,27] hence it is a representative compound for the assessment.