Fructose is a sugar found in many foods such as Honey, tree fruits, berries, melons.
Some root vegetables also contain significant amounts of the fructose derivative sucrose (table sugar).
Sucrose is a disaccharide made from of glucose and fructose.
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Fruit sugar. Fructose is a simple monosaccharide found in plants.
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Fructose is a monosaccharide that does not undergo hydrolysis because it is already a simple sugar and does not break down into smaller units when it reacts with water. This is in contrast to disaccharides and polysaccharides, which undergo hydrolysis to break down into their monosaccharide components.
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Phosphofructokinase-1 (PFK-1)
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It is rich in fructose.
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No. Fructose and glucose are two different, simple sugars or monosaccharides. Fructose is a ketohexose. Glucose is an aldohexose.
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Fruitcose and Glucose
[fructose, might be the same as fruitcose]
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The other isomers of fructose include D-fructose, L-fructose, and D,L-fructose. These isomers differ in the arrangement of functional groups around the asymmetric carbon atoms, leading to different spatial structures. Fructose typically refers to the D-fructose isomer, which is the most common form found in nature.
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Yes, honey has fructose. On average, liquid honey contains about 38% fructose. It can also be used by food and beverage manufacturers in a dry form, which increases the fructose percentage to about 48%.
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There are three monosaccharides: glucose, fructose and galactose.
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From a medical perspective, I would suggest that fructose is the problem for us. Sugar is half Glucose and half Fructose, and it is the Fructose which is causing health issues around the world these days.
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fructose has same molecular formula but different structural formula. but the amount of sweetness of fructose is much much greater than glucose or sucrose. so the fructose solution is the sweetest solution...
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Fructose is a type of simple sugar. Some major sources of fructose are high fructose corn syrup, fruit and vegetables.
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The optical isomers of D-fructose are D-fructose (also known as D-arabino-hexulose) and L-fructose (also known as L-sorbofuranose). These isomers differ in their spatial arrangement around a chiral carbon atom, leading to different optical properties.
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High fructose corn syrup, HFCS, is a blend of two simple sugars, fructose and
glucose. Both sugars have the same chemical formula, C6H12O6, but have
unique chemical structures. "Regular" fructose, found in fruit or sucrose ( table sugar) has the same chemical formula. Sucrose, however, is a disaccharide of fructose and glucose which means that the fructose and glucose are chemically linked. Therefore, the ratio of the fructose to glucose in sucrose is precisely 50:50, 1:1, and the %fructose cannot exceed 50%. This is not the case with HFCS. Depending on the needs of the manufacturers the %fructose can range from 42% to 90%. Dairy and baked products use 42%, Pepsi and Coke use 55% fructose, and low-cal products may contain as much as 90% fructose.
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Glucose and fructose are very different carbohydrates !
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High fructose corn syrup contains more fructose than refined sugar.
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Glucose is an aldose whereas fructose in a ketose. There is a simple qualitative test for distinguishing between D-Glucose and D-Fructose.
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Yes, fructose, the sugar found in fruits, is a carbohydrate that can be digested.
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Many, especially sweet ones. To name a few, apples, pears, and bananas.
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sucrose + water = glucose + fructose is the chemical equation for the hydrolysis of sucrose into glucose and fructose.
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The molar mass of fructose (C6H12O6) is approximately 180.16 g/mol.
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Sugars like fructose and lactose are classified as carbohydrates, specifically as simple sugars or monosaccharides (fructose) and disaccharides (lactose).
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No, fructose is not considered an electrolyte. Electrolytes are minerals that carry an electric charge when dissolved in water and are essential for various bodily functions, while fructose is a simple sugar found in fruits and honey.
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Fructose-6-phosphate
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Sucrose is a disaccharide composed of an alpha-glucose and an alpha-fructose. It has an alpha 1-2 glycosidic linkage between the two molecules.
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