The fructose & glucose monomers in a sucrose polymer are held together utilizing a glycosidic bond. A kind of covalent bond that joins a carbohydrate (sugar) molecule to another group, which can be an additional carbohydrate (or not).
The bond requires "energy" in the kind of one H20 molecule unequal the street compounds uncovered in high furustos corn syrup. The energy in the glycosidic bond in between glucose and fructose in sucrose is about 7 kcal/mol.
This is among the large differences between eating "real" sugar and artificial "lab derived" sweeteners such together HFCS.
Proteomics & Nutritional Biochemistry
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