pt 2 Flashcards
simplest does not occur free in nature.
Dioses (hydroxyacetaldehyde)
usually in the form of phosphate esters.
Trioses (glyceraldehyde and dihydroxyacetone)
not found in the free state.
tetroses
occur commonly in nature, usually as products of hydrolysis of hemicellulose, gums and mucilages.
pentoses
most important monosaccharides found in plants, first detectable sugars synthesized by plants and forms units from which most polysaccharides are constructed.
hexoses
found in sweet fruits, honey, and invert sugar.
D-Fructose (Levulose) D-Glucose (Dextrose)
important in the glucose metabolism of animals and in the photosynthesis processes of plants.
Heptoses
Only disaccharide that occurs abundantly in free state in plants (fruit juices, sugar cane, sugar beet and sap of certain maples). It yield sugar – with epimolecular quantities of glucose and fructose.
Sucrose
seldom occur in free state. Produced in large quantities by hydrolysis of starch during the germination of barley and other grains.
Maltose
milk sugar, hydrolyzed into glucose and galactose.
Lactose
Sucrose Common Name, Source, Scientific Name, Uses
Sugar/Saccharum, Sugar Cane, Saccharum officinarum/Beta vulgaris
Is usually obtained by the hydrolysis of starch Source: Grapes and other fruits
Dextrose
Dextrose Source and Scientific Name and Family
Grapes and other Fruits, Vitis vinifera, Vitaceae
crystalline dextrose monohydrate that has undergone less rigorous purification.
Dextrose excipient
purified mixture of saccharides (not less than 93% dextrose) prepared by controlled enzymatic hydrolysis of starch.
Dextrates
product of incomplete hydrolysis of starch.
• Colorless or yellowish, thick syrup liquid that is nearly odorless and taste sweet.
Liquid Glucose
Fruit Sugar
Obtained by the inversion of aqueous solutions of sucrose and the
subsequent separation of fructose from glucose.
Fructose
Milk Sugar
Crystallized from whey
Impure crystals are redissolved in water, decolorized with charcoal, and recrystallized.
Lactose
Semi-synthetic sugar prepared by alkaline rearrangement of lactose.
Yields lactose and galactose upon hydrolysis.
Lactulose
White, opaque liquid that is an emulsion of minute fat globules suspended in a solution of casein, albumin, lactose and inorganic salts.
Cow’s Milk
Milk/Dairy products Formed when fat globules in milk unite.
Butter
Liquid left after fat globules unite.
Butter milk
Milk left after separation of cream.
Skimmed Milk
Formed when skimmed milk is treated with renin.
Coagulum
Produced when coagulum is treated.
Cheese
Liquid separated from the coagulum.
Whey