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The iron sucrose molecule is a polymer with two main molecules; sucrose (chemical formula C 12 H 22 O 11) and an iron (III) hydroxide (Na 2 Fe 5 O 8 •3(H 2 O)). These two components are in solution together, but are not bound to one another. [2] Iron sucrose is a type II complex, with two oxygen atoms bonded to each iron atom. [3]
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.
This is an accepted version of this page This is the latest accepted revision, reviewed on 6 March 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar is ...
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Iron Sucrose Structure. Iron sucrose is used for patients with iron-deficiency anemia, including those with chronic kidney disease, when oral iron therapy is ineffective or impractical. Iron sucrose is given by slow intravenous injection or intravenous infusion. For haemodialysis patients, it may be given into the venous limb of the dialyser. [28]
Iron(III) oxide-hydroxide or ferric oxyhydroxide [2] is the chemical compound of iron, oxygen, and hydrogen with formula FeO(OH). The compound is often encountered as one of its hydrates, FeO(OH) ·n H 2 O [rust]. The monohydrate FeO(OH) · H 2 O is often referred to as iron(III) hydroxide Fe(OH) 3, hydrated iron oxide, yellow iron oxide, or ...
In a reference amount of 100 grams, molasses is a rich source (20% or more of the Daily Value, DV) of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium and calcium. The sugars in molasses are on average sucrose (39% of total carbohydrates), glucose (16%) and fructose (17%) (data from USDA nutrition table).
Dextran is a complicating contaminant in the refining of sugar because it elevates the viscosity of sucrose solutions and fouls plumbing. [6] Dextran is now produced from sucrose by certain lactic acid bacteria of the family lactobacillus. Species include Leuconostoc mesenteroides and Streptococcus mutans. The structure of dextran produced ...