how do you catorgarised the sugars that's present in fruits?
920325
You are talking about fructose which is present in fruits- it is metabolized by the body differently than regular table sugar and fruit is healthy for you.  But watch because watermelon has a higher sugar level than say an apple, and apples are better because they have roughage.  Bananas - the recommended dosage is 1/2 per day because of the higher concentrate of sugars.  I would spread your fruit consumption to one after every meal or with your meal - and eat them as true fruits and not juices.
888992
Fruit and vegs r verry good and healty but u need fibbers to so milcschakes good to.\nJust not to mutch sugars and all the E123,E....,E.....\nthats in pakket food.
583606
maltose it is glucose+glucose
4619
oxidation, i think.\n\nin this case, simple sugar reacting with oxygen in the air.\n\nIt's been a long time since my Chemistry 101 days.  Hope I got it right.
983905
Unsaturated: Add sugar in a small quantity to water and stir it so that the sugar dissolves completely. This is unsaturated solution.\n\nSaturated: Continue to add sugar in step of small quantities and stir vigorously till the sugar  dissolves completely. Stop when you see that no more sugar is being dissolved. This is saturated solution.\n\nSuper Saturated: Once the sugar solution is saturated, add more sugar to the solution such that sugar does not dissolve even after stirring vigorously. This is a super-saturated solution.\n\nREMEMBER: Saturation level is directly proportional to the temperature of the solution. Higher the temperature, higher will be the quantity of sugar being dissolved in the same amount of water.
622135
Can you collect the vapors that came off the sugar, then mix the black residue with those vapors to reconstitute sugar.\n\nDissolve the sugar in water to make a solution, and then evaporate the water to reform sugar crystals -- no chemical reaction, just a change of state.\n\nChar the sugar (sucrose) with heat, and you are dehydrating it, according to the equation:\n\nC6H12O6 =====> 6 C(solid) + 6 H2O (vapor)\n\nCan you mix water vapor (or liquid water) with the carbon to reconstitute the sugar?  No! Therefore, you have a chemical reaction!
1060043
sugar in water forms a true solution, and the size of the particles is less than a nanometer\nit is nearly impossible for us to seperate sugar frm water using home made techniques\nhowever there r lab techniques thro which the sugar particles can be crystallised.evaporation will not help in getting the sugar back\n\nwhat is the purpose of doing all these to a super saturated solution????\nu can just evaporate the water frm a super saturated soln(no clips and nothin else)\nhowever in case u have little amt of sugar in water, what will u do?????
161498
The sugars that naturally occur in fruits and vegetables are generally good for you, in moderate amounts.  To me this means if my body needed a certain amount of sugar during a day, I would hope to get it from a natural source like fruit.  You are right, some fruits are sweeter and do have more sugar in them, so if you have a question about any particular fruit, ask away!  Fructose, sucrose and glucose are usually found in fruits, berries, melons, some vegetables, and honey. Fructose has a low glycemic index relative to sucrose and donesn't cause the same high and low peaks in blood sugar levels as glucose and sucrose.  A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches in the foods and a lower glycemic response equates to a lower insulin demand, better long-term blood glucose control and a reduction in blood lipids.  Fructose is thus perceived as a “healthier” natural sugar.  Unfortunately, the new food label lumps all sugars (disaccharides) together and makes it hard for consumers to identify sources of "added" sugar in processed or manufactured foods.  Thus, natural foods like fruits are probably the best way to go!
784733
a. sugar dissolves into water and the sand can then be filtered out.\n\nb. can be distilled\n\ni'd have to look up the rest. post them when you find them, I'd like to know!
290488
Hello,\n\nHere is the Molecular Formula for Sucrose.\n\nC12 H22 O11 \n \nMonosugars with a six atom ring C5 O are called Pyranose Sugars, e.g. glucose. \nMonosugars with a five atom ring C4 O are called Furanose Sugars, e.g. fructose.\n\nI hope this will help you.\n\nThank You,\nSreekar.
193015
Disaccharidases are produced in the brush border of the intestinal mucosa, so, the best answer appears to be 'B' - intestinal juice.\n\nGood luck!\n\nP.S. you have several of these questions on here.  The questions are either poorly conceived and/or the answers are poorly conceived - that is, things presented are not truly consistent with the information in medical textbooks (e.g. Guyton's "Medical Physiology" or Gropper's "Advanced Nutrition and Human Metabolism"), therefore you need to refer to your textbook or your class notes to see how this info. is being 'simplified'.  From these sources, hopefully, you will find the answers that best suit the teacher's thoughts.
281279
3, starch. Starch is a polysachride. If broken down, it will be simple sugars.
1167685
Disaccharides can be hydrolzed into important monosaccharides (such as glucose, galactoce, etc)\nGlucose is very important as a energy source, and building blocks for polysaccharides, such as glycogen (energy storage),cellulose, etc
481495
1. Perform vacuum distillation.  Place the solution in a vacuum flask; apply vacuum (removing air from vessel); apply heat and "boil" the water off.  Collect the condensate and measure its volume.  Weigh the remaining sugar that is left behind in the vacuum flask.\n  -or -\n2. There may be a way to measure the refractive index of the sugar solution.\n-or-\n3. Heat a sample of the solution to determine the boiling point elevation; if you have a table that compares molarity vs. boiling point elevation, you may be able to determine the molarity of the solution by knowing at what temp. the solution boils.\n\n4. You may be able to extrapolate by weighing exactly one cubic centimeter (cc) (volume) of the solution at 25 degrees C.  There may be a table comparing weight of a 1 cc solution at that temp (as the density of 1 cc of water is different than a 1cc sugar solution.
999528
As fruit ripens, acidic enzymes break down the pectin in the fruit.  Less pectin in the fruit makes for a jam that is runnier.\n\nPectic Enzyme needs to be added to some types of fresh fruit pulp in juice making, as some fruit juices  (pear and apple notably) require this to clear or they will be murky.
163945
Extrinsic would be my guess. Fructose is normal fruit sugar, glucose is in your blood already. Intrinsic? Don't know, but sounds like a normal part of something. Extrinsic sounds bad.
724726
Basically any chemical compound that ends in -ose is some type of sugar.\nThe ones I know right off the top of my head are:\nFructose\nSucrose\nGlucose\nLactose\nGlactose\nMaltose\nCellulose (although it is generally considered a type of fiber by most people it is actually a Polysaccharide, or chain of sugars)\nand Dextrose, Those are some of the more common sugars that I know just off hand, I know others by their chemical formulas but as there are basically an infinite range of different possible combinations and Isomers that listing every possible sugar would take forever (well maybe not forever, but I just dont feel like sitting here for a few months straight answering a single question).\nHope that helps.