In an 8 oz. glass of Orange Juice there are 24 grams of sugar with fructose and glucose being approximately equal.
orange
The white powder that turns orange in Benedict's solution is glucose. Benedict's reagent contains copper ions which can be reduced by glucose, resulting in a color change from blue to orange-red.
Blue to orange
When glucose is heated, it undergoes a chemical reaction and forms a substance called caramel. Caramelization is the process where glucose molecules break down and recombine to form new compounds that give the characteristic orange-red color.
yes you can use it on chicken , and ham if you like that kind of tang
A. Glucose is a simple sugar (a monosaccharide). Lactose is also a sugar, but it is a disaccharide made up of galactose and glucose.
I think it could cause insomnia, whenever I drink at night orange juice I find it hard to fall asleep
My granfathers carers has been giving him in a bottle pure concentrate orange without any water. can this have a effect on his blood sugar levels (glucose)
yes, but it depends on the brand of the juice because some companies may over-dilute orange juice, results in reduced folic acid content. But I'd recommend you to buy a 100% orange "fruit juice". However, if you need real goooooood source of folic acid, i recommend chicken livers.
Starch is polymer composed of many glucose molecules connected together by glycolytic bonds, oranges contain many sugars, including glucose, fructose, and sucrose, so it is not thoroughly composed of glucose molecules, and therefore will not form starch.
Well, sugar, when glucose is present, that blue colored glucose indicator is gonna do a little shimmy and turn green. That's right, it goes from blue to green like a chameleon changing its spots. So, keep an eye out for that color change, honey, and you'll know when that glucose is strutting its stuff.
A good hypothesis for a Benedict's test using glucose could be: If glucose is present in the solution, then the solution will turn from blue to orange-red when mixed with Benedict's reagent due to the reduction of Cu^2+ ions by the aldehyde functional group in glucose.