Any sugar that man has discovered has two configurations(Enantiomers). One is called the "Dextro" (D) confermation which when checking its optical activity, rotates light clockwise. The other form is called "Levo" (L) which when checking its optical activity rotates the light anti-clockwise. This is so important in because mainly the enzymes in our body are Levo (Meaning that they only act on "Levo" substrates) so if you give the patient Dextro substrate it wont be hydrolyzed by the enzyme.
NB:Enantiomers mean that the 2 compounds (Dextro and Levo compounds) are "mirror image" to each other.
The concentration of sugar in the solution is 0.52 g/L.
glucose
Melting sugar is a physical change because it does not change the chemical composition of sugar. It only transforms sugar from a solid form to a liquid form by increasing its temperature.
Yes, and as such, should be eaten sparingly.
You change the form of the sugar into caramel ?
The concentration of sugar in the solution is 0.52 g/L.
a storage form of sugar
A 12 oz can of L&P soda contains about 39 grams of sugar.
Sugar is not a form of any plant.
The singular and plural forms of sugar is sugar.
D and L forms of monosaccharides refer to the configuration of the highest-numbered chiral carbon in a sugar molecule. In the D form, the hydroxyl group on the highest-numbered chiral carbon is on the right side, while in the L form, it is on the left side. The designation of D or L does not indicate the direction of optical rotation.
The combining form for sugar is "glyc/o".
Depends. Most still red wines (Cabernet, Merlot, etc.) have 0 grams of sugar per liter (g/l). However, fortified red wines (dessert wines, port, etc.) have residual sugar, from 110g/l to 220g/l. In comparison, most grocery store Riesling has about 10g/l of sugar.
Sugar is grown, either in the form of sugar cane, or sugar beets.
To make 2 L of saturated sugar water with a concentration of 0.6 mol/L, you would need 1.2 moles of sugar in total. Since the concentration of the solution is the same as the concentration of sugar, you will need to dissolve 1.2 moles of sugar in 2 L of water.
Golfers do not disolve sugar in their "tee". When put in tea, sugar is invisibly present, having its form dissolved:"in solution". Robert L. Wolke's book "What Einstien told his cook 2",page 420.
All sugars are derived from a reference sugar and all the D and L forms are referred to it.