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Fruit Sugar
Fructose (), or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haworth Projection
In chemistry, a Haworth projection is a common way of writing a structural formula to represent the cyclic structure of monosaccharides with a simple three-dimensional perspective. A Haworth projection approximates the shapes of the actual molecules better for furanoses—which are in reality nearly planar—than for pyranoses that exist in solution in the chair conformation. Organic chemistry and especially biochemistry are the areas of chemistry that use the Haworth projection the most. The Haworth projection was named after the British chemist Sir Norman Haworth. A Haworth projection has the following characteristics: * Carbon is the implicit type of atom. In the example on the right, the atoms numbered from 1 to 6 are all carbon atoms. Carbon 1 is known as the anomeric carbon. * Hydrogen atoms on carbon are implicit. In the example, atoms 1 to 6 have extra hydrogen atoms not depicted. * A thicker line indicates atoms that are closer to the observer. In the example on the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Allen Miller
William Allen Miller FRS (17 December 1817 – 30 September 1870) was a British scientist. Life Miller was born in Ipswich, Suffolk and educated at Ackworth School and King's College London. He was related to William Allen and first cousin to the leading suffragist Anne Knight. On the death of John Frederic Daniell he succeeded to the Chair of Chemistry at King's. Although primarily a chemist, the scientific contributions for which Miller is mainly remembered today are in spectroscopy and astrochemistry, new fields in his time. Miller wrote the textbook ''Elements of Chemistry, Theoretical and Practical, Part I Chemical Physics'' in 1855. In the preface he acknowledged the assistance of Charles Tomlinson. He won the Gold Medal of the Royal Astronomical Society in 1867 jointly with William Huggins, for their spectroscopic study of the composition of stars. In 1845, he was elected a Fellow of the Royal Society. In 1870 Miller had completed the manuscript for ''Introduc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonne
The tonne ( or ; symbol: t) is a unit of mass equal to 1,000 kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton in the United States to distinguish it from the non-metric units of the short ton ( United States customary units) and the long ton ( British imperial units). It is equivalent to approximately 2,204.6 pounds, 1.102 short tons, and 0.984 long tons. The official SI unit is the megagram (Mg), a less common way to express the same amount. Symbol and abbreviations The BIPM symbol for the tonne is t, adopted at the same time as the unit in 1879.Table 6 . BIPM. Retrieved on 2011-07-10. Its use is also official for the metric ton in the United States, having been adopted by the United States |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth biochemistry, reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction, the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines Flavoring, flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called lingual papillae, papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatability
Palatability (or palatableness) is the hedonic reward (which is pleasure of taste in this case) provided by foods or drinks that are agreeable to the "palate", which often varies relative to the homeostatic satisfaction of nutritional and/or water needs. The palatability of a dish or beverage, unlike its flavor or taste, varies with the state of an individual: it is lower after consumption and higher when deprived. It has increasingly been appreciated that this can create a hunger that is independent of homeostatic needs. Brain mechanism The palatability of a substance is determined by opioid receptor-related processes in the nucleus accumbens and ventral pallidum. The opioid processes involve mu opioid receptors and are present in the rostromedial shell part of the nucleus accumbens on its spiny neurons. This area has been called the "opioid eating site". The rewardfulness of consumption associated with palatability is dissociable from desire or incentive value which is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Covalent Bond
A covalent bond is a chemical bond that involves the sharing of electrons to form electron pairs between atoms. These electron pairs are known as shared pairs or bonding pairs. The stable balance of attractive and repulsive forces between atoms, when they share electrons, is known as covalent bonding. For many molecules, the sharing of electrons allows each atom to attain the equivalent of a full valence shell, corresponding to a stable electronic configuration. In organic chemistry, covalent bonding is much more common than ionic bonding. Covalent bonding also includes many kinds of interactions, including σ-bonding, π-bonding, metal-to-metal bonding, agostic interactions, bent bonds, three-center two-electron bonds and three-center four-electron bonds. The term "covalence" was introduced by Irving Langmuir in 1919, with Nevil Sidgwick using "co-valent link" in the 1920s. Merriam-Webster dates the specific phrase ''covalent bond'' to 1939, recognizing its first known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemical Compound
A chemical compound is a chemical substance composed of many identical molecules (or molecular entities) containing atoms from more than one chemical element held together by chemical bonds. A molecule consisting of atoms of only one element is therefore not a compound. A compound can be transformed into a different substance by a chemical reaction, which may involve interactions with other substances. In this process, bonds between atoms may be broken or new bonds formed or both. There are four major types of compounds, distinguished by how the constituent atoms are bonded together. Molecular compounds are held together by covalent bonds; ionic compounds are held together by ionic bonds; intermetallic compounds are held together by metallic bonds; coordination complexes are held together by coordinate covalent bonds. Non-stoichiometric compounds form a disputed marginal case. A chemical formula specifies the number of atoms of each element in a compound molecule, usin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mixture
In chemistry, a mixture is a material made up of two or more different chemical substances which can be separated by physical method. It is an impure substance made up of 2 or more elements or compounds mechanically mixed together in any proportion. A mixture is the physical combination of two or more substances in which the identities are retained and are mixed in the form of solutions, suspensions or colloids. Mixtures are one product of mechanically blending or mixing chemical substances such as elements and compounds, without chemical bonding or other chemical change, so that each ingredient substance retains its own chemical properties and makeup. Despite the fact that there are no chemical changes to its constituents, the physical properties of a mixture, such as its melting point, may differ from those of the components. Some mixtures can be separated into their components by using physical (mechanical or thermal) means. Azeotropes are one kind of mixture that usual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
High-fructose Corn Syrup
High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose, and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is cheaper. "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. The United States Food and Drug Administr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Beet
A sugar beet is a plant whose root contains a high concentration of sucrose and that is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies ''Beta vulgaris'' subsp. ''vulgaris'' but classified as ''var. saccharifera''. Its closest wild relative is the sea beet (''Beta vulgaris'' subsp. ''maritima''). Sugar beets are grown in climates that are too cold for sugarcane. In 2020, Russia, the United States, Germany, France and Turkey were the world's five largest sugar beet producers. In 2010–2011, Europe, and North America except Arctic territories failed to supply the overall domestic demand for sugar and were all net importers of sugar. The US harvested of sugar beets in 2008. In 2009, sugar beets accounted for 20% of the world's sugar production and nearly 30% by 2013. Sugarcane accounts for most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Cane
Sugarcane or sugar cane is a species of tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the Plant stem, stalk internodes. Sugarcanes belong to the grass family, Poaceae, an economically important flowering plant family that includes maize, wheat, rice, and sorghum, and many forage crops. It is native to New Guinea. Sugarcane was an ancient crop of the Austronesian people, Austronesian and Indigenous people of New Guinea, Papuan people. The best evidence available today points to the New Guinea area as the site of the original domestication of ''Saccharum officinarum''. It was introduced to Polynesia, Island Melanesia, and Madagascar in prehistoric times via Austronesian sailors. It was also introduced by Austronesian sailors to India and then to Southern China by 500 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
