What is Sugar
Sugar is a broad term applied to a large number of carbohydrates present in many plants. The primary sugar, glucose, is produced by photosynthesis that done by all green plants. In most plants, the sugars occur as a mixture that cannot readily be separated into components. Economically appropriate plants are sugar beets and sugar cane which are rich in pure sucrose.
Raw materials for sugar
• Sugar cane
Sugarcane is a tropical, perennial grass that forms lateral shoots at the base to produce multiple stems, typically three to four metres high and about 5 cm in diameter The stems grow into cane stalk, which when mature constitutes approximately 75% of the entire plant. A mature stalk is typically composed of 11–16% fiber, 12–16%
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This is done using lime.
(g)Thin juice is reduced to thick juice
• The sugar juice, now a thin, pale yellow liquid, is called thin juice.
• The juice is placed in an evaporator, which boils away the water to make the juice thicker.
• The resulting liquid, called thick juice, contains approximately 70% sugar.
(h)Crystallisation
• The thick juice is pumped to large boiling stations, where tiny sugar crystals form in it.
(ı)Centrifugal spinning
• The thick, brown juice, which is now called massecuite, is spun in a centrifuge to separate the white sugar from the brown syrup.
• The syrup is returned to the boiling station and boiled again until there is no more sugar left to extract. (j)Molasses
• The remaining product is called molasses.
• Its sugar content is too low to yield any more sugar. Molasses is used for making animal feed, yeast and spirits
(k)Ready for use
• Finally, the sugar is dried and stored in a silo.
• The silos are completely full after the beet campaign, but will gradually be emptied during the year as the sugar is sold to shops, industries and on
In the mill, they produce about “25,000 gallons of syrup in the average day” (Looney 152). During the syrup-making season, there is a scent from the cooking juice that floats along the countryside of the
To separate the Ramos mixture the group first first conducted the dissolve, filter, evaporate method, and prepared the lab for as well. Though for this lab the substance
The final product is then used as a sugar substituted for many sodas and
Purpose: To identify an unknown microorganism by performing a series of biochemical tests on a pure bacterial culture. Materials and Methods: Tests: Lactose fermentation: Fermentation makes energy available for use by microorganisms by anaerobic breakdown of carbohydrates. The product can either be an acid or gas. When it is positive, the broth will turn from red to yellow and if gas is present a bubble is formed.
The sweet granular substance proved a sensation among its elite customers, and demand skyrocketed. Cultivation and processing of sugar quickly spread throughout the Antilles and the Brazilian littoral as well as to Mexico, Paraguay, and South America’s Pacific
It is necessary for obtaining sucrose, a vital part of every diet. In Europe, the crop was very difficult to raise due to the climates which made it very rare. However, once introduced to the New World, sugarcane plants thrived thanks to the plantation system. Without sugar, the way we enjoy tea,
Why do we need it? Medical term of sugar is glucose, which we get from food and our liver. To make it easier to understand, glucose it a fuel needed to produce an energythat helps body tissues to build up our muscles. There is number of risk factors of diabetes already known for society, such as: family history, genetics, age, geography.
Bio1022 – Practical 3 Aim: An investigation of amylase activity on the different stages of barley seeds development Introduction Metabolism involves a series of chemical reactions which allows the organism to maintain its structure, increase its biomass, reproduce and react to their surroundings. In a dormant barley seed, starch is stored in the endosperm as a source of energy storage (King, Reiss & Roberts, 2001). Starch is subsequently broken down into its constituents, being glucose. Hence, the role of amylase within this reaction is to hydrolyze starch to maltose (Reaction 1). Lastly in order to further breakdown maltose into glucose requires another enzyme, glucosidase (Reaction 2).
The book Sugar Changed the World gives the reader a very informational tone throughout the events occurring in the story. The author's perspective and purpose for writing Sugar Changed the World is to tell a story of how sugar impacted the world negatively and positively,and they respond to conflicting viewpoints by addressing the facts and proving the historians wrong. The writer informs the reader about the positive impact of sugar and how it changed the world because in the book it said "The end of slavery was a great step for human rights”. “On August 1, 1838 all slaves would be free” (pg 104).
Part A: Sugar study Diabetes is a condition where sugar is not processed properly in the body. If the diabetic does not take care of their condition, complications may arise which could have a significant impact of the quality of the life of the diabetic, which could reduce their life expectancy. Although there is no cure for diabetes, the diabetic can still maintain a healthy life by effectively managing their food consumption. There are three types of diabetes, type one, type two and gestational diabetes. All three types are very complex and are serious conditions that needs to be taken care of.
Sugar was a food that no person was ever known to have the power of relinquishing the desire for it (Document 3B). It was also a great sweetener for drinks like coffee and tea, but best of all it was used to make chocolate (Document 4). Over time people started wanting and consuming more and more sugar because it became such an obsession (Document 5). This shows us that people wanted sugar and over time people wanted more and more if it because they found other ways to use it. People all over the world wanted sugar and once they had a taste there was no going back.
In the sixteenth century, the only way to obtain sugar was through the
First, the slaves cut the indigo plants and brought the cuttings to three large vats that descended in the order for which the process is completed. They put the cuttings into the highest vat which is filled with water. An enzyme called indimulsin, which occurs naturally in the indigo plant, breaks down indican in the plant into indoxyl and glucose. Over the course of about 14-18 hours, the indigo plant ferments and the water turns yellow because of the carbon dioxide released due to the indican being broken down. This liquid is then drained into the second tank which is the next step lower than the first.
Fructose is found in a lot of foods and goods such as breads, sauces, cereals, breakfast bars, fruits and vegetables. Why is fructose used so widely instead of a natural ingredient? Fructose is a very sweet sweetener based off and made from corn syrup. Fructose is added to a lot of foods because it’s very cheap. Even though fructose is not very good for the body a lot is still added to foods.
Next, weigh out 5 grams of sugar and 1 gram of yeast. Once in proportions, add it to test tube A. Thoroughly mix around the sugar, yeast, and tap water. You can do this by shaking the test tube gently. Make sure you do not turn it upside down. Then, cover the top of the test tube with a balloon and gently place it into a 400mL beaker filled up about half way (about 250mL) with water.