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Sucrose is formed by plants, algae and cyanobacteria but not by other organisms. Sucrose is the end product of photosynthesis and is found naturally in many food plants along with the monosaccharide fructose. In many fruits, such as pineapple and apricot, sucrose is the main sugar. In others, such as grapes and pears, fructose is the main sugar.
White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food.
The average American consumed approximately 37.8 lb (17.1 kg) of high-fructose corn syrup in 2008, versus 46.7 lb (21.2 kg) of sucrose. [ 70 ] In recent years it has been hypothesized that the increase of high-fructose corn syrup usage in processed foods may be linked to various health conditions , including metabolic syndrome , hypertension ...
Sucrose (table sugar) is the prototypical example of a sweet substance. Sucrose in solution has a sweetness perception rating of 1, and other substances are rated relative to this. [13] For example, another sugar, fructose, is somewhat sweeter, being rated at 1.7 times the sweetness of sucrose. [13]
An image from John Dalton's A New System of Chemical Philosophy, the first modern explanation of atomic theory.. This timeline of chemistry lists important works, discoveries, ideas, inventions, and experiments that significantly changed humanity's understanding of the modern science known as chemistry, defined as the scientific study of the composition of matter and of its interactions.
Xylose is otherwise pervasive, being found in the embryos of most edible plants. It was first isolated from wood by Finnish scientist, Koch, in 1881, [3] but first became commercially viable, with a price close to sucrose, in 1930. [4]
Erythritol was discovered in 1848 by the Scottish chemist John Stenhouse [8] and first isolated in 1852. Starting from 1945, [ 9 ] [ 10 ] American chemists applied newly-developed techniques of chromatography to sugarcane juice and blackstrap molasses , finding in 1950 that erythritol was present in molasses fermented by yeast.
The most celebrated discoveries of Scottish chemist William Ramsay were made in inorganic chemistry. Ramsay was intrigued by the British physicist John Strutt, 3rd Baron Rayleigh's 1892 discovery that the atomic weight of nitrogen found in chemical compounds was lower than that of nitrogen found in the atmosphere. He ascribed this discrepancy ...