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What molecule do you remove from glucose and fructose to make sucrose?
Wiki User
∙ 13y ago
Two monomers to a dimer - this is a condensation reaction that involves the combining of -OH from the [enzymatically specific] one and the +H from the other to form H2O.
Wiki User
∙ 13y ago
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The -OH and -H ends removed from the glucose and frutose can now be joined to from what familiar compound?
sucrose (table sugar) you also remove the water
Why sucrose cause the formation of pollen tubes?
it have starch to remove substance
What is the energy needed to remove an electron from a negative ion to form a neutral atom or molecule?
Ionization energy
What is the ionizaton energy present example?
The energy required to remove electron from atom are called ionization energy. Larger atom or molecule have lower ionization energy and molecule have higher ionization energy.
What is it called when 2 subunits are joined enzymes remove an H from one monomer and an OH from another releasing a water molecule?
dehydration synthesis
How do you remove sugar from honey?
You do not remove sugar from honey. If you were able to separate the fructose and sucrose, you no longer would have honey.
What atoms bond to form sugar?
One molecule of table sugar (sucrose) is C-12 H-22 O-11. 1. Take TWO molecules of fruit sugar (fructose), which is C-6 H-12 O-6, 2. REMOVE One molecule of water (H-2 O), you get one molecule of sucrose.
What are refined sugars?
These are sugars that have been carefully treated to remove anything but the specific molecule that is desired. For example, you take sugar cane, a kind of grass, shred or crush it to release the sugar cane juice, the sap of the plant with impurities. Calcium hydroxide and CO2 are added to the juice, which extract impurities. Then the juice is filtered. The purified juice is then heated until it forms crystals. These crystals are full of dark, flavorful molasses, and forms of it can be recognized as "raw sugar" or "brown sugar". That sugar is then refined, by heating it until it melts, and then "washed" to remove the molasses. It is then treated one last time, with phosphoric acid or another chemical, so that you end up with nothing but pure Sucrose. Sucrose is a molecule, C12H22O11, that is one glucose and one fructose (fruit sugar) molecule linked together. This is why sucrose and "high fructose corn syrup" are identical in your digestive tract, where the sucrose is broken back into glucose and fructose, exactly like the corn syrup, before absorbed. There are similar processes for extracting glucose (the sugar your own body uses), fructose (fruit sugar), lactose (milk sugar), maltose (malt sugar), and others.
The -OH and -H ends removed from the glucose and frutose can now be joined to from what familiar compound?
sucrose (table sugar) you also remove the water
Is sucrose soluble in sodium hydroxide sodium bicarbonate hydrochloric acid and sulfuric acid?
No. Sort of. Sodium hydroxide and bicarbonate are both solids and without water cannot dissolve sucrose. Sucrose is not terribly reactive to alkali, least of all bicarbonate. Aqueous solutions of hydrochloric and sulfuric acids can, but not for long. The strong acid will catalyze the inversion (hydrolysis) of the sucrose to yield 1 mole equivalent each of glucose and fructose. Concentrated HCl (36-28%) will dissolve sucrose, but with the same caveat listed above. Concentrated sulfuric (98%) will cause the immediate dehydration of the sucrose to remove the "hydrate" or water to yield the "carbo" or carbon part (of the carbohydrate). The water will leave as steam whilst the carbon grows out of the vessel. A striking and classical demonstration. So yes...and no.
Why sucrose cause the formation of pollen tubes?
it have starch to remove substance
How is glucose found in urine?
Normally your body will hold on to most things that it can use and will remove those that it doesn't. If you are not making enough insulin, glucose will be found in the urine. Insulin is needed to carry the glucose molecule into the cell and if it isn't doing this, the glucose will "spill over" into the urine. Testing will give the doctor an idea if you are making insulin and perhaps you might need to take it.
What doest the liver remove from the bloodstream?
The liver removes glucose
Fate of enzymes that are in foods we eat?
Enzymes are added to a variety of foods. Invertase is used to make invert sugar (or glucose and fructose). It is used as an anti-crystallizing agent in candy. Protesases are used for meat tenderizers. They include enzymes like bromelin, ficin, actinidin, and papain. They can also remove haze from beer. Chymosin or rennin is used to turn milk into cheese. Pectin methylesterase is used to alter pectin in low-sugar jams. Lipoxygenase (from soy flour) is added to dough to make a stronger dough. Glucose oxidase is added to dried egg powder to remove glucose which prevents discoloration in storage. Polygalacturonase is used to clarify juices. Amylase is used to make corn syrup. Glucose isomerase is used to make high fructose corn syrup.
What do you get when you remove 1 molecule from ozone?
You get nothing, since ozone is a molecule.
Does honey contain sugar or a natural sweetener?
Honey is a mixture of simple fruit sugars like fructose and glucose that is collected by the bees from flowers as nectar. The total sugars content of honey is about 70% to 80%. The bees repeatedly drink the nectar and remove some of the water in their bodies then regurgitate it (throw it up) back into the honey comb until it is concentrated enough to be honey.A typical honey analysis would be:Fructose: 38.2%Glucose: 31.3%Sucrose: 1.3%Maltose: 7.1%Water: 17.2%Higher sugars: 1.5%Ash: 0.2%Other/undetermined: 3.2%
What makes honey cloudy?
Nectar is a complex mixture of sugars which differs from one flower type to another. Bee enzymes break some of these sugars down (for example, sucrose into fructose and glucose), so honey consists mainly of fructose and glucose, the proportions of these depend on the flowers from which the bees gathered nectar.Honey that is mainly fructose will usually remain clear and runny, but honey that is mainly glucose tends to crystalize and become solid. Honey that is a more equal mixture of the two will start clear, but over time small crystals of sugar will form. At first the honey will just appear a little cloudy, and eventually it will thicken and solidify.This in no way affects the flavour or the quality of the honey -- there is nothing 'wrong' with it. It is a perfectly natural process.If you want to clear honey which is becoming cloudy or has crystalized, loosen the jar lid, but don't remove it, and warm it gently, preferably in a water bath, up to a maximum of 60oC (140oF) until the crystals have dissolved. If you haven't got a thermometer, water this hot is about the hottest you can bear to keep your hand in. Don't overheat the honey or some of the sugar will start to caramelize and you will spoil the flavour.
