Second, that fats are formed from glucose in some plants, from sucrose and from starch in others, and from mannite and similar compounds in still other species.
Sucrose is a non-reducing sugar, forms no osazone, and is not directly fermentable by yeast, although most species of yeasts contain an enzyme which will hydrolyze sucrose into its component hexoses, which then readily ferment.
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.
For example, the sugar beet always stores up sucrosein its roots, although under abnormal conditions considerable quantities of raffinose are developed.
Thus, if the ear is removed from the stalk of Indian corn, at any time after flowering, there always results an abnormal storage of sucrose in the stalk, instead of the normal storage of starch in the kernels.
Sucrase= (or invertase) is present in almost all species of yeasts, where it serves to convert unfermentable sucrose into glucose and fructose, which are readily fermentable.
It is more soluble in water than is sucroseand hence remains in solution in the molasses from beet-sugar manufacture, which constitutes the commercial source for this sugar.
Examples of the latter type of storage are, sucrose in beet roots, glucose in onion bulbs, etc.
Spencer, and others definitely proved the presence of sucrose in coffee.
In fat-free coffee 6 percent of sucrosewas found extractable by 70 percent alcohol.
A variety of sugar, isomeric withsucrose and obtained from certain lichens and fungi.
Of, pertaining to, or designating, an acid obtained as a dark amorphous substance by the long-continued boiling of sucrose with very dilute sulphuric acid.
Candies are made chiefly of sucrose with the addition of glucose, gums or starch, to give them the necessary consistency and of such colors and flavors, natural or synthetic, as may be desired.
He has watched every step of the process from the cane to the crystal lest the sucrose should invert to the less sweet and non-crystallizable glucose.
Glucose may correctly be called a substitute for sucrose as margarin for butter, since they not only taste much the same but have about the same food value.
The plane of rotation is rotated to the right by sucrose rather more powerfully than by dextrose.
Bread, on a dry matter basis, contains approximately 6 per cent of soluble carbohydrates, including dextrine, dextrose, and sucrose sugars.
These processes produce what is called "raw sugar," of varying percentages of sucrose content.
Sugars of that class are obtainable in this country, but they are wanted almost exclusively for particular industrial purposes, for their glucose rather than their sucrose content.
Defn: A variety of sugar, isomeric with sucrose and obtained from certain lichens and fungi.
Sucrose possesses at once the properties of an alcohol and a ketone, and also forms compounds (called sucrates) analogous to salts.
Defn: Of, pertaining to, or designating, an acid obtained as a dark amorphous substance by the long-continued boiling of sucrose with very dilute sulphuric acid.
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.
It is believed that when sucrose is eaten in very large quantities, it is sometimes absorbed from the stomach.
Sucrose is readily hydrolized, either by acids or enzymes.
Of the latter, sucrose and glucose are especially susceptible to the action of fermentative bacteria.
Herter claims that sucrose and glucose are much more so than lactose, maltose, or starch.
The lactose, maltose, andsucrose are changed through the activity of the lactase, maltase, and invertase into glucose.
It is seen that the sucrose (cane sugar) is soluble alike in hot and cold water; the same is true of maltose; but lactose is much more soluble in hot water than it is in water which has not been heated.
The theoretical yield then of alcohol from sucrose would be 53 per cent and from invert sugar 51 per cent.
Sucrose will not directly ferment, consequently it must first be changed into glucose.
Ordinary molasses contains from 30 to 35 per cent of sucrose and almost as much glucose.
The dark-colored viscous substance remaining after the large crystals of sucrose have been removed is called molasses.
While glucose is the substance which may be easily transferred into alcohol by fermentation, sucrose may also be used, providing it is first changed into glucose or invert sugar.
Where the material in the vacuum pan is to be bleached, it is well to introduce this reagent just before striking grain, thus furnishing a bright clear material which will act as film over the nucleous of sucrose in the grain.
The influence of acids on the constituents of sugar cane and the hydrolizing effect of dilute acids on sucrose and the resulting constituents, laevulose and dextrose or invert sugar, are explained.
Sucrose also augments in the aleurone layer, but starch is never formed in the aleurone cells.
This process changessucrose to glucose, and glucose to alcohol and CO2, and is known as alcoholic fermentation.
Both are found in equal parts in ripe fruits, while sucrose occurs in the unripe.
By this process much glucose or syrup is formed, which is separated from the crystalline sucrose by rapidly revolving centrifugal machines.
Great quantities of sucrose are used for food by all civilized nations.
No mode of reversing this process, or of transforming glucose into sucroseis known.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "sucrose" in a variety of sentences. We hope that you will now be able to make sentences using this word.
