Ketones are in equilibrium with a form known as an enol. The name enol derives from the fact that enols are a combination of a carbonyl (C=O) containing group, such as an aldehyde or ketone and an ...

What makes sugar analysis difficult? The sensory and textural properties of foods can be attributed to monosaccharides, such as glucose, fructose, sucrose, and oligo and polysaccharides. The main ...

Network control theory can describe the photochemical isomerization of glucose to allose. This transformation, in which the hydroxy group on a single carbon flips from one stereochemical configuration ...

In addition to safety data gathered in the previously mentioned studies, three trials specically assessed the safety of CLA. In two trials, 57 nondiabetic obese Swedish men randomly received 3.4 g of ...

THE ordinary form of most reducing sugars, such as α-glucose, β-fructose and α-galactose, becomes gradually less sweet after dissolution, and in the meantime the sweetness reaches a constant value, ...