Meanwhile, sucrose is simply consumed by all bacteria, Zehner said. From Wordnik.com. [Archive 2007-05-01] Reference
Table sugar is sucrose, which is half glucose and half fructose. From Wordnik.com. [Food trends from Expo West | The Blog of Michael R. Eades, M.D.] Reference
To be clear about the difference between sucrose, the sucrose is a disaccharide. From Wordnik.com. [SeekingAlpha.com: Home Page] Reference
The stuff we put in our coffee, called sucrose, is a compound of equal parts fructose and glucose. From Wordnik.com. [Slate Magazine] Reference
We monitored the sharing process of a radio-labelled sucrose solution inside a nest of Formica fusca. From Wordnik.com. [ScienceBlogs Channel : Life Science] Reference
Dextrose -- another term for glucose. glucose and fructose together make sucrose, which is commonly known as table sugar. From Wordnik.com. [Hemi Weingarten: Does the World Need Pop-Tarts?] Reference
Let me take a guess: HFCS is a heterogenous “mixture” of fructose and glucose while sucrose which is a disaccharide. From Wordnik.com. [Unclear on the fructose concept | The Blog of Michael R. Eades, M.D.] Reference
Sugarcane and sugarbeets are processed into sucrose which is friendly to our evolved dietary processes in a way fructose is not. From Wordnik.com. [Matthew Yglesias » Food Taxes vs Food Subsidies] Reference
Chilling injury can be overcome by stabilizing the membrane phospholipids using disaccharides such as sucrose or trehalose. From Wordnik.com. [PLoS ONE Alerts: New Articles] Reference
When two monosaccharides, such as sucrose and lactose, come together through dehydration synthesis, they create disaccharides. From Wordnik.com. [WN.com - Articles related to Scientists uncover mysterious workings of cholera bacteria] Reference
Most of that sugar was either glucose, the form we focus on in the blood in diabetes, or sucrose which is converted in people to glucose. From Wordnik.com. Reference
That is, sucrose is converted into levulose and dextrose sugars. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
Only a few fungal species exhibit problems of sucrose assimilation. From Wordnik.com. [Chapter 7] Reference
Common granulated sugar is from 98.5 to 99.7 per cent pure sucrose. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
· Sugar sorghums, which contain mostly sucrose and crystallize readily. From Wordnik.com. [10. Sorghum: Specialty Types] Reference
Molasses contains about 35 percent sucrose and 15 percent reducing sugars. From Wordnik.com. [24 Commercialization of Fermented Foods in Sub-Saharan Africa] Reference
The carbohydrate consists mainly of starch with about 2 per cent of sucrose. From Wordnik.com. [Chapter 9] Reference
Giving plain water, dextrose, glucose or sucrose water or 'teas' between feeds. From Wordnik.com. [Chapter 7] Reference
The primary sugars converted to ethanol are glucose and fructose (from sucrose). From Wordnik.com. [1 Production and Use] Reference
Along with lactose or sucrose, you might find corn syrup solids and maltodextrin. From Wordnik.com. [Protecting your baby’s teeth] Reference
Usually sucrose (cane and beet sugar) is used as the basis for their preparation. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
The amount of pulp, which is principally sucrose, varies between individual trees. From Wordnik.com. [Chapter 1] Reference
Check the ingredients on the label if you want to avoid a formula sweetened with sucrose. From Wordnik.com. [Protecting your baby’s teeth] Reference
The sucrose from the cane is extracted and fermented simultaneously in the same equipment. From Wordnik.com. [3 Ethanol Production] Reference
It contains 7 per cent of dry matter, 4 per cent of which is sucrose, dextrose, and levulose. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
The chemical changes which take place in these different steps are: sucrose dextrose levulose. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
The sugars that are broken down are largely sucrose and monosacharides, glucose and fructose. From Wordnik.com. [Chapter 8] Reference
The standard solution of sucrose in distilled water being such as to contain, at 17. 5° C. in. From Wordnik.com. [Scientific American Supplement No. 822, October 3, 1891] Reference
Where F = per cent of fiber in cane, S = per cent sucrose, G = per cent glucose, W = per cent water. From Wordnik.com. [Steam, Its Generation and Use] Reference
The fresh sweet toddy contains 15 to 20 percent total solids, of which 12 to 17.5 percent is sucrose. From Wordnik.com. [24 Commercialization of Fermented Foods in Sub-Saharan Africa] Reference
In the juice of grapes there is from 10 to 15 per cent or more of sugar, as sucrose, levulose, and dextrose. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
Adulteration with cane sugar is readily detected, as pure honey contains only a very small amount of sucrose. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
In parts of South America the starch (which contains about 4 per cent sucrose) is often prepared as a dessert. From Wordnik.com. [Chapter 26] Reference
From proteids, amids and alkaloids may be formed, just as invert sugars and their products are formed from sucrose. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
Deconstructing the vanilla milkshake: the dominant effect of sucrose on self-administration of nutrient-flavor mixtures. From Wordnik.com. [Thea Singer: Stress and Addiction -- How to Cope] Reference
Olestra, or sucrose polyester, is a fat assembled from natural sources that has been chemically processed to make it indigestible. From Wordnik.com. [Those Chips Look Good. But Do You Lose Weight?] Reference
Harden and Zolfaghari (1988) report that whole pods contain 91% crude protein, 13-31% sucrose and 17-31% crude fibre (see Table 1). From Wordnik.com. [Chapter 1] Reference
Although glucose products are derived from sucrose, it is not possible to reverse the process and obtain sucrose or cane sugar from starch. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
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