The Effect Of Glucose On The Formation Of Furanoid Diacetonide

The concentration of glucose in Gatorade was analyzed with a calibration curve, and to insured the best fit was used all R2 were of 0.99 or better (Figure 1). The calibration curve created with data of samples 1 to 7, with glucose concentration that ranged from 0.1mM to 0.06mM (Table 1). The calibrated samples were made with known glucose and to attain the concentration of glucose, specific enzymes that react with ferrocyanide and glucose were used. The first reaction of glucose oxidase, O2 and glucose were bind to create beta D-glucolactone and hydrogen peroxide. The hydrogen peroxide with a 1:1 stoiquiometric ration to glucose is catalyzed by horseradish peroxidase to Ferrocyanide. (lab manual) The final product of the enzymes catalysis is

There is a demand for artificial sweeteners because people want to control their intake of sugar. Saccharin, cyclamates, aspartame, as well as Dulcin, are some sugars that fulfill the need for sweeteners to be of low caloric content. Some of the sweeteners, such as Dulcin, are now considered to yield undesirable health effects with long term use. Dulcin is 250 times sweeter than table sugar. The synthesis of Dulcin was done in order to calculate the percent yield. The lesson of this experiment was to learn how to synthesize Dulcin from phenetidine and potassium cyanate (KOCN). During the experiment, Dulcin was synthezided in the presence of water and acetic acid, which were the solvents. Hydrocyanic acid (HOCN) was formed from the acetic acid and KOCN (Scheme 1 equation 1). Then the HOCN will react with phenetidine to make Dulcin (Scheme 1 equation 2).

After 10 minutes the reaction liquid was separated from the solid using a vacuum filtration system and toluene. The product was stored and dried until week 2 of the experiment. The product was weighed to be 0.31 g. Percent yield was calculated to be 38.75%. IR spectra data was conducted for the two starting materials and of the product. Melting point determination was performed on the product and proton NMR spectrum was given. The IR spectrum revealed peaks at 1720 cm-1, which indicated the presence of a lactone group, and 1730 cm-1, representing a functional group of a carboxylic acid (C=O), and 3300cm-1, indicating the presence of an alcohol group (O-H). All three peaks correspond with the desired product. A second TLC using the same mobile and stationary phase as the first was performed and revealed Rf Values of 0.17 and 0.43for the product. The first value was unique to the product indicating that the Diels-Alder reaction was successful. The other Rf value of 0.43 matched that of maleic anhydride indicating some

This corn starch gets processed by the enzyme glucose isomerase so that a high majority of its glucose is transformed into fructose. Then corn syrup is produced.

The oligosaccharides isolated from the cane refinery molasses and freshly harvested cane are not consistent (Table 2). This is because many factors influence the type of oligosaccharides that may be present in the molasses/fresh cane. However, the dominant oligosaccharides that have been isolated are the trisaccharides (1-kestose, 6-kestose, neo-kestose and

Processed differently than glucose. Delivered to the liver, but enzyme causes to take any fructose it can get in hands into, even if the liver has energy. Very little fructose goes to the rest of the body. This causes a fructose overload in the liver. Goes to the liver (liver can hold only 65 grams), excess turns to liver fat.

For cellular respiration the mitochondria were expected to respire, while the inclusion of succinate would be necessary for the oxidation of DPIP (Upadhyaya, 2017). These hypotheses were proven to be correct. In the fermentation lab the metabolic rate was recorded by measuring the amount of CO2 released, which differentiated among the different carbohydrates and temperatures which was attributed to the one being a monosaccharide (glucose), a disaccharide (sucrose), and a polysaccharide in the form saturated starch. The simple sugars had a faster metabolic rate because their bonds were more readily broken down. In the cellular respiration lab it was shown that mitochondria respire regardless of the addition of succinate, however, when succinate is added it would increase the rate of respiration.

The above reaction scheme shows that one mole of sugar will react with one mole of 3,5-dinitrosalicylic acid. However, it is suspected that there are many side reactions, and the actual reaction stoichiometry is more complicated than that previously described. The type of side reaction depends on the exact nature of the reducing sugars.

One of the most fundamental processes of life is the ability to turn sugar into energy. Our cells have the ability to carry out this process both aerobically and anaerobically. Although anaerobic respiration does not produce the amount of energy that aerobic respiration does; it is still a very important process, because it allows cells to turn sugar into useable energy in the absence of oxygen. (Lab 15: Fermentation Experiments: Background) This is done though a process called fermentation. “Fermentation consists of glycolysis plus reactions that regenerate NAD+ by transferring electrons from NADH to pyruvate.” (Campbell and Reece 173-178) There are many different types but we happen to be interested in alcohol fermentation, which is carried out by bacteria and yeast. (Reiner) In alcohol fermentation sugar is broken down and turned into carbon dioxide and ethanol. Knowing this we can measure the amount of carbon dioxide produced and get an idea of how quickly the reaction is running. (Campbell and Reece 173-178) Glucose is one of the most abundant carbohydrates on earth and therefore is generally the sugar involved in fermentation. (Ophardt) It is a monosaccharide with a “six membered ring structure” ("Simple Sugars: Fructose, glucose and sucrose") Fructose and sucrose are two other common simple sugars found in many of the foods we eat. Fructose is very similar to glucose only it is made up of a five membered ring. And sucrose is a disaccharide; it is a combination

Diverse isozymes of aldolase can likewise catalyze the cleavage of fructose 1-phosphate to diydroxyacetone and glyceraldehyde (GA). Diverse isozymes display inclinations for either or both of the substrates, contingent upon the part of the aldolase (i.e. gluconeogenesis versus glycolysis).

Cellulose consists of a flat and linear structure containing hydrogen bonds that form polycrystalline fiber bundles (Huber and BeMiller 2017). There are repeating -glucopyranosyl units bound by 14 glycosidic linkages which form pleated chains parallel to the direction of the fibers (Belitz et al. 2009). The source of the cellulose affects the degree of polymerization which can range from 1000 to 14000 (Belitz et al. 2009). The hydrogen bonds that stabilize the parallel chains cause cellulose to have a high molecular weight and be insoluble in water, however it can be modified to become water soluble gums (Huber and BeMiller 2017).

Primary hurdle in using lignocelluloses (component of biomass) for ethanol production is location of entrapped sugars necessary for fermentation. Other hindrances are physiochemical, structural and compositional factors [25]. To overcome these problems, pretreatment is necessary before fermentation so that cellulose becomes accessible in the plant fiber. This can be done through breakage of (β-1, 4) - glycosidic linkages between its monosaccharide sugar units [26]. However, the major challenge behind pre- treatment is its cost effectiveness. A number of agricultural crops like rice straw, wheat, cotton stalk, sugarcane bagasse are being used these days for bioethanol production [21]. Enzyme hydrolysis is widely used pretreatment method but there are chances of incomplete hydrolysis, therefore other ways are being tried at the same time. Alvira [27] explained fractionation of

Thus, the foremost step in the biochemical conversion is the pretreatment of the biomass, which involves the deconstruction of the cell wall into its components, i.e., the lignin, hemicellulose and cellulose (Sun and Cheng, 2002; Kumar et al., 2009). The biomass can be pretreated using different physical, chemical, biological or combination of these methods (Kumar et al., 2009). Each method has its own advantages and limitations. The suitability of the pretreatment method depends on the type of the biomass feedstock (Khare et al., 2015). The efficiency of the pretreatment step, however, is the key factor determining the yield of the hydrolysis in the cellulosic ethanol production process (Alvira et al., 2010) as it ensures the accessibility of the carbohydrate polymers for their subsequent hydrolysis in the fermentable sugars. In the next step, i.e., the saccharification, the celluloses and hemicelluloses are hydrolysed into C6 and C5 sugars with the help of cellulases and hemicellulases enzymes respectively (Sarkar et al., 2012). The last step involves the conventional approach of fermentation of C6 and C5 sugars into ethanol using either native or genetically modified ethanologenic microbes (Gnansounnou and Dauriat, 2005).

Alcohol is defined as a carbon chain with a hydroxyl group attached. Alcoholic beverages for social consumption are specifically made from ethanol. Ethanol is a 2 carbon chain with a hydroxyl attached. There are many processes within winemaking to get the flavours that are characterised into different types of wines. Initially wine is made by crushing grapes to extract juice. From this stage the juice undergoes two main types of fermentation. Primary fermentation is the first stage and most active of fermentation, occurring under aerobic conditions.. Sucrose is a dimer (a molecule or molecular complex consisting of two identical molecules linked together) of glucose and fructose molecules. In the first step the enzyme invertase cleaves the glycosidic linkage between

The product that formed after hydrolysed is broken to monosaccharide which are glucose molecules. This is because glucose is a type of reducing sugar that can turns Benedict’s solution from blue to brick-red precipitate. Starch and glucose are consider as carbohydrate . Figure below shows