In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units. Sugars contain either aldehyde groups (-CHO) or ketone groups (C=O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is "missing" an oxy ...

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Sugar, Sugar - Production, Sugar - Cane, Sugar - Beet, Sugar - Cane versus Beet, Sugar - Types of culinary sugar, Sugar - Chemistry, Sugar - History, Sugar - The history of sugar in the West, Sugar - The rise of beet, Sugar - Mechanization, Sugar - Health concerns, Sugar - Sugar and hyperactivity, Sugar - Sugar economics

Read more here: » Sugar: Encyclopedia II - Sugar - Chemistry

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Sugar, Sugar - Production, Sugar - Cane, Sugar - Beet, Sugar - Cane versus Beet, Sugar - Types of culinary sugar, Sugar - Chemistry, Sugar - History, Sugar - The history of sugar in the West, Sugar - The rise of beet, Sugar - Mechanization, Sugar - Health concerns, Sugar - Sugar and hyperactivity, Sugar - Sugar economics

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Sugar was first produced in India. Alexander the Great's companions reported seeing "honey produced without the intervention of bees" and it remained exotic in Europe until the Arabs started cultivating it in Sicily and Spain. Only after the Crusades it began to rival honey as the sweetener in Europe. The Spanish began cultivating sugar cane in the West Indies in 1506, and in Cuba in 1523. It was first cultivated i ...

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Sugar, Sugar - Production, Sugar - Cane, Sugar - Beet, Sugar - Cane versus Beet, Sugar - Types of culinary sugar, Sugar - Chemistry, Sugar - History, Sugar - The history of sugar in the West, Sugar - The rise of beet, Sugar - Mechanization, Sugar - Health concerns, Sugar - Sugar and hyperactivity, Sugar - Sugar economics

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In general use, "sugar" is taken to mean sucrose, also called "table sugar" or saccharose, a disaccharide which is a white crystalline solid. It is the most commonly used sugar for altering the flavor and properties (such as "mouthfeel", preservation, and texture) of beverages and food. Table sugar is commercially extracted from either sugar cane or sugar beet. The word sugar originates from the Sanskrit word Sharkara which means "sugar" or "pebble." The "simple" sugars, or monosaccharides, such as glucose, are a store of energy which is used by biological cells. A sugar is denoted by any word ...

Including:

• Sugar - Production
• Sugar - Cane
• Sugar - Beet
• Sugar - Cane versus Beet
• Sugar - Types of culinary sugar
• Sugar - Chemistry
• Sugar - History
• Sugar - The history of sugar in the West
• Sugar - The rise of beet
• Sugar - Mechanization
• Sugar - Health concerns
• Sugar - Sugar and hyperactivity
• Sugar - Sugar economics

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Aspartame is the name for the artificial, non-carbohydrate sweetener, aspartyl-phenylalanine-1-methyl ester; i.e. the methyl ester of the dipeptide of the amino acids aspartic acid and phenylalanine. It is marketed under a number of trademark names, such as NutraSweet, Equal, and Canderel and is an ingredient of approximately 5,000 consumer foods and beverages sold worldwide. It is commonly used in diet soft drinks and is often provided as a table condiment. It is also used in some brands of chewable vitamin suppl ...

Including:

• Aspartame - Chemistry
• Aspartame - Properties and use
• Aspartame - Discovery and approval
• Aspartame - Conflicts of interest
• Aspartame - Health risks controversy
• Aspartame - Methanol
• Aspartame - Phenylalanine
• Aspartame - Aspartic acid
• Aspartame - Aspartylphenylalanine diketopiperazine
• Aspartame - Responses
• Aspartame - Recently published research
• Aspartame - Products with Aspartame

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Andreas Sigismund Marggraf (1709 – 1782) was a German chemist and pioneer of analytical chemistry. He discovered the formic and phosphoric acids, and in 1746 he isolated zinc by heating calamine and carbon. In 1747 he announced his discovery of sugar in the beet, from which his student Franz Achard later extracted it in its pure form. Other related archives1709, 1746, 1747, 1782, Franz Achard, analytical chemistry, beet, calamine, carbon, chemist, formic, phosphoric, sugar, zinc

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In sugar chemistry, an anomer is a special type of epimer. It is a stereoisomer (diastereomer, more exactly) of a saccharide (in the cyclic form) that differs only in its configuration at the hemiacetal or hemiketal carbon. For example, α-D-glucopyranose and β-D-glucopyranose, the two cyclic forms of glucose, are anomers. The term for interconversion between the two anomers is mutarotation. == See also = ...

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In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation or heat. In rubber, the curing process is also called vulcanization. In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. Many curing processes also involve smoking. The etymology of the term is unclear, but it is thought to derive from the same Latin cura ...

Including:

• Curing - Notes

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Aspartame's attractiveness as a sweetener comes from the fact that it is approximately 180 times sweeter than sugar in typical concentrations without the high energy value of sugar. While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small as to make its caloric contribution negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to sugar: aspartame's s ...

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Aspartame, Aspartame - Chemistry, Aspartame - Properties and use, Aspartame - Discovery and approval, Aspartame - Conflicts of interest, Aspartame - Health risks controversy, Aspartame - Methanol, Aspartame - Phenylalanine, Aspartame - Aspartic acid, Aspartame - Aspartylphenylalanine diketopiperazine, Aspartame - Responses, Aspartame - Recently published research, Aspartame - Products with Aspartame

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A sourdough starter is a stable symbiotic culture of yeast and lactobacteria, typically Candida milleri for the yeast and Lactobacillus sanfrancisco for the lactobacteria, growing in a paste of flour and water. A flour-water mixture will tend to develop this symbiotic culture after repeated feedings. Fresh, organic, and wholemeal flour raises the probability of initiating this symbiosis. The flour-water mixture also can be inoculated from a previously kept culture. The culture is stable due to its ability to prevent colo ...

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Sourdough, Sourdough - Biology and chemistry of sourdough, Sourdough - History of sourdough

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Sourdough has been used since ancient times with a variety of grains. Bread made from 100% rye flour, which is very popular in the northern half of Europe, is always leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten; sourdough, however, in lowering the pH level of the dough, causes the starch to partially gelatinize, enabling it to retain gas bubbles. Sourdough was the main bread made in Northern California during the California Gold Rush, and it remai ...

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Sourdough, Sourdough - Biology and chemistry of sourdough, Sourdough - History of sourdough

Read more here: » Sourdough: Encyclopedia II - Sourdough - History of sourdough

Aspartame was discovered in 1965 by James M. Schlatter, a chemist working for G.D. Searle & Company. Schlatter had synthesized aspartame in the course of producing an anti-ulcer drug candidate. He discovered its sweet taste serendipitously when he licked his finger, which had accidentally become contaminated with aspartame. Initial safety testing suggested that aspartame might cause brain tumors in rats; as a result, the U.S. Food and Drug Administration (FDA) did not approve its use as a food additive in the United States for sev ...

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Aspartame, Aspartame - Chemistry, Aspartame - Properties and use, Aspartame - Discovery and approval, Aspartame - Conflicts of interest, Aspartame - Health risks controversy, Aspartame - Methanol, Aspartame - Phenylalanine, Aspartame - Aspartic acid, Aspartame - Aspartylphenylalanine diketopiperazine, Aspartame - Responses, Aspartame - Recently published research, Aspartame - Products with Aspartame

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While it is well-known that aspartame contains phenylalanine and is unsafe for those born with phenylketonuria, some believe that aspartame can be implicated in other public health issues. Some of these contentions are backed by reputable scientific research, while others depend heavily on anecdotal evidence and layman's interpretations of chemistry. The FDA receives more complaints related to aspartame than any other food additive. Concerns about aspartame frequently revolve around symptoms and health conditions that are allegedly ca ...

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Aspartame, Aspartame - Chemistry, Aspartame - Properties and use, Aspartame - Discovery and approval, Aspartame - Conflicts of interest, Aspartame - Health risks controversy, Aspartame - Methanol, Aspartame - Phenylalanine, Aspartame - Aspartic acid, Aspartame - Aspartylphenylalanine diketopiperazine, Aspartame - Responses, Aspartame - Recently published research, Aspartame - Products with Aspartame

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These products may contain aspartame, but may also be available in sugared form, or with neither sugar nor artificial sweeteners, that is, natural. This list can be summarized as if it tastes too sweet to be true, it probably is. In their artificially sweetened form, all of these products have a sweet taste, but no calories from sugar. Breath Mints Carbonated Soft Drinks Cereals Chewing Gum Flavored Syrups for Coffee Flavored Water Products Frozen IceSee also:

Aspartame, Aspartame - Chemistry, Aspartame - Properties and use, Aspartame - Discovery and approval, Aspartame - Conflicts of interest, Aspartame - Health risks controversy, Aspartame - Methanol, Aspartame - Phenylalanine, Aspartame - Aspartic acid, Aspartame - Aspartylphenylalanine diketopiperazine, Aspartame - Responses, Aspartame - Recently published research, Aspartame - Products with Aspartame

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In chemistry, a dimer refers to a molecule composed of two similar subunits or monomers linked together. It is a special case of a polymer. It can refer to halide chemistry, involving halogen bonding. Its more common usage refers to dimers as certain types of sugar: sucrose, for example, is a dimer of a glucose molecule and a fructose molecule. A physical dimer is a term that designates the case where intermolecular interaction brings two identical molecules closer together than other molecules. There are no covalent bonds between the physical dimer molecules. Acetic acid is such a case where hydr ...

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Dimer, Dimer - Chemistry, Dimer - Biology

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The two monosaccharides are bonded via a condensation reaction. This bond can be between the 1, 4 or 6 carbon on each component monosaccharide. So even if both component sugars are the same (e.g. glucose), different bond combinations result in disaccharides with different chemical and physical properties. Like monosaccharides, they are crystalline, water soluble, and sweet tasting. ...

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Disaccharide, Disaccharide - Chemistry, Disaccharide - Common disaccharides

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The refractive index of a material is the most important property of any optical system that uses refraction. It is used to calculate the focusing power of lenses, and the dispersive power of prisms. For a solution of sugar, the refractive index can be used to determine the sugar content (see Brix). The refractive index is also used in chemistry to determine the purity of chemicals. ...

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Refractive index, Refractive index - The speed of light, Refractive index - Dispersion and Absorption, Refractive index - Anisotropy, Refractive index - Nonlinearity, Refractive index - Inhomogeneity, Refractive index - Applications, Refractive index - External link

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Trehalose is a non-reducing sugar formed from two glucose units joined by a 1-1 alpha bond. The bonding makes trehalose very resistant to acid hydrolysis, and therefore stable in solution at high temperatures even under acidic conditions. The bonding also keeps non-reducing sugars in closed-ring form, such that the aldehyde or ketone end-groups do not bind to the lysine or arginine residues of proteins (a process called glycation). The enzyme trehalase, present but not abundant in most people, breaks it into two glucose molecules which c ...

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Trehalose, Trehalose - Chemistry, Trehalose - Natural sources, Trehalose - Use

Read more here: » Trehalose: Encyclopedia II - Trehalose - Chemistry

The main species harvested for vanillin is Vanilla planifolia. It is a native of Mexico, though now widely grown throughout the tropics. Madagascar is the world's largest producer. Additional sources include Vanilla pompona and Vanilla tahitiensis (grown in Tahiti). Vanilla is a vine: it grows by climbing over some existing tree, pole, or other support. It can be grown in a wood (on trees), in a plantation (on trees or poles; possibly alternating with rows of sugar cane), or in a "shader", in increasing orders of ...

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Vanilla, Vanilla - The vanilla plants and their pollination, Vanilla - Preparation, Vanilla - History, Vanilla - Chemistry, Vanilla - Uses, Vanilla - Specific types of vanilla

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One type of a homogeneous mixture is a solution. In chemistry, a solution is a homogeneous mixture of one or more substances (the solutes) dissolved in another substance (the solvent). A common example would be a solid dissolving into a liquid, like salt or sugar dissolving in water (or even gold into mercury, forming an amalgam); but also gases may dissolve into liquids, like carbon dioxide or oxygen in water, and liquids and gases into themselves. An ideal solution is one where the interactions of the molecules of the solvent with e ...

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Mixture, Mixture - Types of mixtures

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