When the original filtrate or a corresponding [p061] quantity of the filtrate from boiled fresh yeast-juice is added, the mixture ferments glucose or fructosequite readily.
Here the optimum concentration for fructose is more than twice that for glucose, whilst the maximum rate of fermentation obtainable with fructose is between three and four times the maximum given by glucose.
The uniformity of the result obtained with glucose and fructose suggests that these two sugars are fermented by the same enzyme (glucozymase), mannose and galactose by different ones (mannozymase and galactozymase).
Mixtures of glucose and fructose are fermented by yeast at the [p132] same rate as either the glucose or the fructose contained in the mixture would be alone.
Slator supposes that glucose and fructose form the same compound with the enzyme.
As regards both the rate of fermentation and the total amount of carbon dioxide evolved from glucose and fructose by the action of a definite amount of yeast-juice, Buchner and Rapp obtained practically identical numbers.
Chemically, fructose is an oxyketone or ketose, its structural formula being CH2OH.
For the structural (stereochemical) relations of fructose see SUGAR.
The fructose is precipitated as a saccharate, which is filtered, suspended in water and decomposed by carbon dioxide.
The success of the fondant depends upon the complete changing of the cane sugar into fructose and glucose, the crystals of the latter being much finer than those of cane sugar.
Cane sugar is changed to glucose and fructose by boiling with an acid.
Fructose is one of the sweetest of sugars, and helps to give honey its great sweetness.
Aldehyde group potentially active, reducing sugars: Sugar Components Maltose Glucose and glucose Gentiobiose Glucose and glucose Lactose Glucose and galactose Melibiose Glucose and galactose Turanose Glucose and fructose Type 2.
The condensation of formaldehyde directly into glucose and fructose in the plant cell is brought about by some process the nature of which is not yet understood.
It is levorotatory, and when hydrolyzed by acids or by the enzyme inulinase yields fructose; in fact, inulin bears the same relation to fructose that starch does to glucose.
When hydrolyzed, it yields one molecule of fructose and one of turanose, a disaccharide containing fructose and glucose linked together in a slightly different way than they are in sucrose.
Non-reducing sugars: Sucrose Glucose and fructose Trehalose Glucose and glucose The disaccharides of Type 1 reduce Fehling's solution and form hydrazones and osazones, although somewhat less readily than do the hexoses.
Sucrose is dextrorotatory, but since fructose has a greater specific rotatory action to the left than glucose has to the right, the mixture resulting from the hydrolysis of sucrose is levorotatory.
The inverting enzyme (invertase) of yeast and sucrase of the intestinal juice, convert sucrose to fructose and glucose, in which forms it is absorbed into the portal blood.
Glucose, Fructose and Galactose are substances whose monosaccharide molecules contain one sugar radical; hence they cannot be hydrolized to simpler sugars (sugars of lower molecular weight).
Eaten as such, or produced as the result of digestive action upon cane sugar, fructose is changed into glycogen, chiefly upon entering the liver, and for this reason will not be found to enter largely into the blood of the general circulation.
Honey is the most abundant source of fructose in nature.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "fructose" in a variety of sentences. We hope that you will now be able to make sentences using this word.
