Time is what a clock reads. In classical, non-relativistic physics it is a scalar quantity and, like length, mass, and charge, is usually ascribed as a fundamental quantity. Mathematically, time is combined with other physical quantities to derive concepts such as motion, kinetic energy and time-dependent fields.
Around 1602, Galileo Galilei studied pendulums and discovered isochronism, the key property that makes pendulums useful to timekeepers. He found that the period of swing of a pendulum is approximately the same for differently sized swings. From his findings, Galileo in 1637 had the idea for the construction of a pendulum clock, which was partly constructed by his son in 1649, but neither lived to finish it.
The above is a drawing is probably the first design for a pendulum clock designed by Galileo around 1641. Part of the front supporting plate is removed by the artist to show the wheelwork. Although the source says the drawing is by Galileo, it is undoubtedly the one drawn by his student Vincenzo Viviani in 1659, since Galileo was blind by the time he had the idea.
This pendulum clock was partly constructed by his son Vincenzo Galilei, the illegitimate son of Galileo Galilei and his mistress Marina Gamba in 1649 who was later legitimated by his father in 1619, but neither lived to finish it.
In 1656, the Dutch scientist and inventor Christiaan Huygens, inspired by the investigations of pendulums by Galileo invented the pendulum clock. He patented his clock on June 16, 1657.
Secreted in the ear canal of humans and other mammals is a grey, orange, or yellowish waxy substance known by the medical term cerumen, which is more commonly known as earwax. Earwax consists of shed skin cells, hair, and the secretions of the ceruminous and sebaceous glands of the outside ear canal. Major components of earwax are long chain fatty acids, both saturated and unsaturated, alcohols, squalene, and cholesterol.
Earwax protects the ear from dust, foreign particles, and has antimicrobial properties that protect the skin of the human ear canal. It assists in cleaning and lubrication, of the ear canal and provides some protection against microorganisms such as some strains of bacteria, fungi, and from insects. It also protects the ear canal skin from irritation due to water.
In normal circumstances, excess wax finds its way naturally out of the canal and into the ear opening and thenwashed away. Some people are prone to produce too much earwax which doesn’t automatically lead to blockage. At times, when our glands make more earwax than necessary, it may get hard and block the ear. Excess or compacted cerumen can press against the eardrum or block the outside ear canal or hearing aids, potentially causing hearing loss.
Frequent use of earphones might cause wax buildup and can inadvertently cause blockages by preventing earwax from coming out of the ear canals.
Movement of the jaw helps the ears’ natural cleaning process. The American Academy of Otolaryngology discourages earwax removal unless the excess earwax is causing problems.
We should take great caution when trying to treat earwax buildup at home. When we clean our ears, we can accidentally push the wax deeper, when using cotton swabs, bobby pins, or other objects in our ear canal causing a blockage. So, in a way, the wax buildup is a common reason for a temporary hearing loss.
If the problem of hearing loss persists, it is advisable to visit a doctor.
Synthetic plastics are a relatively new invention. For hundreds of years, people had been using organic plastics in some form or another. For example, in Medieval Europe, animal horns that had been scraped thin and flattened were used to make translucent windows. Another common plastic derived from natural sources are natural gum rubbers, which was later vulcanized and popularized by Charles Goodyear. As technology progressed, more natural plastics were used to create more products.
Shellac is a resin secreted by the female lac bug on trees in countries like India and Thailand. In the early 20th century, to insulate early electronic devices, the dawning electronics industries in America and Europe were importing shellac by the shipload which was quite costly. So, many companies were looking for cheap alternatives.
In 1907, Leo Henricus Arthur Baekeland (November 14, 1863 – February 23, 1944), a Belgian chemist working in New York, best known for the inventions of Velox photographic paper in 1893, made an extensive study of natural polymers such as the shellac he was attempting to replace. By combining phenol and formaldehyde he created polyoxybenzylmethylenglycolanhydride, a completely synthetic polymer. By subjecting this synthetic polymer to pressure in moulds to force the air bubbles out, he created a smooth and hard plastic – the pervasive early 20th-century plastic called Bakelite, an inexpensive, nonflammable and versatile plastic, which marked the beginning of the modern plastics industry. He has been called “The Father of the Plastics Industry” for the invention of Bakelite.
Bakelite being resistant to electricity, heat, and chemicals, quickly found its way into a countless number of applications. Bakelite has been used to form the bodies of consumer electronics, insulating wires, parts for firearms, brake pads, camera bodies, and importantly the iconic black Bakelite telephones, and more.
At one point during metal shortages created by World War II, the United States government even considered making coins using Bakelite.
This year, the three-day Bishwa Ijtema, began on January 12 in Tongi, in the outskirts of Dhaka, Bangladesh.
The Bishwa Ijtema meaning ‘Global Congregation’ in Bengali is one of the largest peaceful annual gatherings of Muslims in the world that takes place in Tongi, by the banks of the River Turag, in the outskirts of Dhaka, Bangladesh. The Ijtema is a prayer meeting spread over three days, during which attending devotees take part in prayers and listen to scholars reciting and explaining verses from the Holy Quran. The number of devotees exceeds 5 million with an estimated 20,000-50,000 foreign devotees.
The Bishwa Ijtema culminates in the Akheri Munajat or the Final Prayer, when millions of participating devotees raise their hands beseeching Allah (God) for world peace.
To help the devotees attending the Biswa Ijtema, the Bangladesh Railway (BR) made arrangements to run special trains on different routes of the country.
The above video shows the Bishwa Ijtema Special Train 2018, one of the most crowded trains in the world operated for Bishwa Ijtema 2018. However, this is not a regular occurrence during the normal train services run by the Bangladesh Railway.
As per the Motor Vehicles Act of 1988 and the Rules made thereunder, the wearing of helmets is mandatory. As per Section 129 of this Motor Vehicle Act, two-wheeler riders and pillion riders should compulsorily wear helmets. So, The City Traffic Police have decided to strictly enforce this rule and impose fines from ₹100 to ₹200 for not wearing helmets.
Now the helmet rule has been made compulsory for both the two-wheeler rider and the pillion rider.
On August 23, 2018, TK Rajendran, the Director General of Police, Tamilnadu, issued a circular to all police commissioners in cities and superintendents of police in districts to implement helmet rules strictly and book more cases on pillion riders not wearing a helmet.
The Court has made it compulsory for both rider and the pillion rider to wear helmets. I accept that wearing a helmet is a safety precaution but feel that it should be left as a safety guideline only and not be made a law and is against the basic concept of freedom.
If a rider and the pillion rider are not wearing helmets, then they in no way are causing any problem to other commuters or the flow of traffic.
Normally, wearing a helmet is very uncomfortable for old people like me and women in general, and it is excruciatingly harrowing for both young and old during the arid Indian summer.
The above incident happened on one of our well-maintained International Standard Indian roads. Was it due to the rider not wearing a helmet?
“Since medieval times the British have delighted in eating roast beef, roast pork, roast turkey. They sneered at the idea of roasting meat in an oven. For a true Briton, the proper way was to spit roast it in front of an open fire, using a turnspit dog.” – Jan Bondeson, author of Amazing Dogs, a Cabinet of Canine Curiosities.
“The Roast Beef of Old England” is an English patriotic ballad written by Henry Fielding for his play “The Grub-Street Opera” which was first performed in 1731. The lyrics were added to over the next twenty years.
‘The Roast Beef of Old England’
When mighty Roast Beef was the Englishman’s food, It ennobled our brains and enriched our blood. Our soldiers were brave and our courtiers were good Oh! the Roast Beef of old England, And old English Roast Beef!
Large chunks of beef prepared in the oven are usually referred to as roasts, but in a strict sense, only meats cooked on an open coal fire are truly roasted. The radiant heat of the coals gives the beef roast a richly browned crust and a hint of smokiness that can’t be achieved with oven roasting. Cooking the roast on a fire though not difficult entails a bit more work than cooking in an oven.
Cooking meat on a spit turned by humans dates back to the 1st century BC.
A roasting jack is a device which helps to rotate the roasting meat on a spit. It is also called a spit jack, a spit engine or a turnspit. While roasting meat on an open fire the person who turns or rotates the turnspit had to pay constant attention to turning of the spit and he or she was also subjected to burns and blisters. This tedious and exhausting job was usually assigned to the lowest ranking member of the household – invariably a small boy.
The term ‘turnspit’ can also refer to a human turning the spit or a Turnspit dog.
In the 16th century, households in Europe employed special breeds of dogs called Turnspit dogs to turn or rotate the spit. They were long-bodied, short-legged but compact and muscular. Turnspit dogs were named quite literally to run on a wheel called a turnspit or dog wheel.
To roast any meat, a Turnspit dog was hoisted into a wooden dog wheel mounted on the wall near the fireplace. The dog wheel was attached to a chain which ran down to the spit. As the dog ran, like a hamster in a cage, the spit turned.
According to Jan Bondeson, “Turnspit dogs were viewed as kitchen utensils, as pieces of machinery rather than as dogs… The roar of the fire. The clanking of the spit. The patter from the little dog’s feet… The wheels were put up quite high on the wall, far from the fire in order for the dogs not to overheat and faint.”
The very first mention of the Turnspit dog is in the first book ever written on dogs in 1576 titled “Of English Dogs” by the English physician, John Caius. He mentions the breed under the name “Turnespete“.
In 1809, the William Bingley’s Memoirs of British Quadrupeds also mentions a dog employed to help chefs and cooks. Hence, Caira Farrell, library and collections manager at the Kennel Club in London says, “They were referred to as the kitchen dog, the cooking dog or the Vernepator Cur.”
In Linnaeus’s 18th century classification of dogs, it is listed as Canis vertigus or “dizzy dog”.
Since the Turnspit dogs were considered to be common and lowly, no records were adequately kept about them and soon the breed was lost. The “Complete Dog Book” (20th ed.) of The American Kennel Club published in 2007 considers the Turnspit as a kind of Glen of Imaal Terrier and on May 13, 2014, The Kitchen Sisters in “Turnspit Dogs: The Rise and Fall of the Vernepator Cur” make it a relative of the Welsh Corgi.
According to Jan Bondeson, “One way of training the dog was to throw a glowing coal into the wheel to make the dog speed up a bit.” This type of horrific treatment of the Turnspits is reportedly what inspired Henry Bergh (August 29, 1813 – March 12, 1888) to start the American Society for the prevention of Cruelty to Animals (ASPCA) in April 1866.
In 1750, there were Turnspit dogs everywhere, especially in Europe and for a short time in America. By 1850 they became scarce, and by 1900 they disappeared altogether and considered extinct.
The traditional Chinese New year holiday is absolutely the worst time to travel anywhere in China when millions head home to spend the traditional Chinese New year holiday at their parental homes, and railway stations like Guangzhou in Guangdong, a province in South China, see around 175,000 passengers daily.
The phrase “All Men Are Same!” was coined after a Chinese woman lost her husband in a crowd during the festive season.
It was a nightmare for the Chinese woman and her husband to reach their cosy hotel in an alleyway off the main tourist thoroughfare. They had to push and shove their way through the thick crowd of people who all looked the same, and got separated.
She desperately searched for her husband and ultimately went with a man to his home who too had lost his partner in the crowd.
When we talk about the world’s all-time richest people, we immediately come up with names like Rothschild Family, John D Rockefeller, Warren Buffet, and Bill Gates.
The Celebrity Net Worth website compiled a list of the world’s 26 richest people in the last 1000 years. Oddly, there are no women on the list, only three members are alive today and 14 of the top 25 are Americans.
Here is the list of the ‘26 richest people of all time’ (courtesy: independent.co.uk):
1. Mansa Musa I, (Ruler of Malian Empire, 1280-1331) $400 billion
2. Rothschild Family (banking dynasty, 1740- ) $350 billion
3. John D Rockefeller (industrialist, 1839-1937) $340 billion
4. Andrew Carnegie (industrialist, 1835-1919) $310 billion
5. Tsar Nicholas II of Russia (last Emperor of Russia, 1868-1918) $300 billion
6. Osman Ali Khan, Asaf Jah VII (last ruler of Hyderabad, 1886-1967) $236 billion
7. William the Conqueror (King of England, 1028-1087) $229.5 billion
9. Henry Ford (Ford Motor Company founder, 1863-1947) $199 billion
10. Cornelius Vanderbilt (industrialist, 1794-1877) $185 billion
11. Alan Rufus (Fighting companion of William the Conqueror, 1040-1093) $178.65 billion
12. Bill Gates (Founder of Microsoft, 1955- ) $136 billion
13. William de Warenne, 1st Earl of Surrey (Norman nobleman, ??-1088) $146.13 billion
14. John Jacob Astor (businessman, 1864-1912) $121 billion
15. Richard Fitzalan, 10th Earl of Arundel (English nobleman, 1306-1376) £118.6 billion
16. John of Gaunt (son of Edward III, 1330-1399) £110 billion
17. Stephen Girard (shipping and banking mogul, 1750-1831) $105 billion
18. Alexander Turney Stewart (entrepreneur, 1803-1876) $90 billion
19. Henry, 1st Duke of Lancaster (English noble, 1310-1361) $85.1 billion
20. Friedrich Weyerhaeuser (timber mogul, 1834-1914) $80 billion
21. Jay Gould (railroad tycoon, 1836-1892) $71 billion
22. Carlos Slim (business magnate, 1940- ) $68 billion
23. Stephen Van Rensselaer (landowner, 1764- 1839) $68 billion
24. Marshall Field (Marshall Field & Company founder, 1834-1906) $66 billion
25. Sam Walton (Walmart founder, 1918-1992) $65billion
26. Warren Buffett (investor, 1930- ) $64billion
Mansa Musa I
Topping the list is Mansa Musa I (c. 1280 to c. 1337) was the tenth Mansa of the wealthy West African Mali Empire making his fortune by exploiting his country’s salt and gold production. The term ‘Mansa’ translates to “sultan“, “conqueror” or “emperor”.
As a young man Mansa Musa I built many mosques which still stand today.
After Mansa Musa I death in 1331, however, his heirs were unable to hang on to the fortune, and it was substantially depleted by civil wars and invading armies.
“It seems like every time I study an illness and trace a path to the first cause, I find my way back to sugar.” – Richard Johnson, Nephrologist, University of Colorado Denver
What does the word “sugar” mean to you?
To me, anything that tastes sweet: cane sugar (sucrose), beet sugar, brown sugar, corn syrup, glucose, fructose, corn syrup, honey, syrups, sugary drinks, molasses, agave the popular ingredient for tequila, chocolates, toffees, confectioneries, etc.
Most of us had our first singular experience of sweetness when we licked the dab of cake icing or a drop of honey from the finger of one of our loving parents.
Even though sugar tastes delicious it is not a food.
Though it is habit-forming it is not a drug, but many people get addicted to it.
The more sugar you taste, the more you want.
Sugar provides instant energy and quickens the muscles, but it is not a nutrient.
Sugar is the universal name for a variety of carbohydrates, derived from various sources.
Carbohydrates supply energy for working muscles. They provide fuel for the central nervous system, enable fat metabolism, and prevent the protein from being used as energy.
Before learning to grow food, the carbohydrates that our ancestors consumed for energy must have come from whatever plants that were available to them according to the season.
Around 6,000 BC, people in New Guinea cultivated sugarcane. They drank the sweet juice by chewing the stalks of the sugarcane. The cultivation of sugarcane spread gradually from island to island, and around 1000 BC reached the Asian mainland. By 500 BC, the Indians were processing crystalline sugar from sugarcane. By 600 AD sugar found its way to China, Persia, and northern Africa. Eventually, by the 11th century, it reached Europe. In England between the 18th and 19th centuries consumption of sugar increased by 1,500 percent.
By the mid 19th century, Europeans, Americans and the people of the civilized world became habituated to the use of refined sugar and considered it as a staple item of food.
Now, we consume sugar daily in one form or another because our body cells depend on carbohydrates for energy. An ingrained love for sweetness has evolved within us and we use sugar generously to sweeten almost all our raw, cooked, baked, frozen food and drinks.
There is good and bad food. Health experts point their finger accusingly at all foods that have sugar and brand them bad. They say that we are in fact poisoning ourselves by satiating our sweet tooth. Some even use the adjective ‘toxic’ to describe sugar and say it disrupts the body’s usual hormonal cycles and endangers our internal and external organs.
All experts say the use of sugar results in high rates of obesity, metabolic disorders like diabetes, high blood pressure, heart disease, and many other ailments.
Testing urine by smelling and tasting was once the primary method used to diagnose diseases. Hippocrates (460-377 BC) of Kos noticed that a patient’s urine smelled differently as the course of fever changed. The Greco-Roman doctor Galen (131-201 AD) of Pergamon believed that urine revealed the health of the liver, where blood was supposedly produced. He stated, evaluating the urine was the best way to find whether or not the body’s four humours – blood, phlegm, yellow and black bile – were in equilibrium.
In 1675, Thomas Willis (1621-1675), an English physician who played an important part in the history of anatomy, neurology and psychiatry, and a founding member of the Royal Society of London, was the first in modern medical literature to diagnose diabetes by the taste of urine. He observed that the urine of the diabetics tasted “wonderfully sweet, as if it were imbued with honey or sugar.” His taste test impelled him to append the latin word ‘mellitus‘ for honey to this form of diabetes. Ancient Hindu, Chinese, and Arab texts also have reports of the same sweet taste in urine of patients suffering from diabetes.
Haven Emerson (1874-1957), Emeritus Professor of Public Health Practice at Columbia University, New York, pointed out that significant increase in deaths from diabetes between 1900 and 1920 corresponded with an increase in sugar consumption.
In the 1960s a series of experiments on animals and humans conducted by John Yudkin, the British nutrition expert revealed that high amounts of sugar in the diet led to high levels of fat that paved the way for heart disease and diabetes. But Yudkin’s warning was not heard because other scientists blamed the rising rates of obesity and heart disease to cholesterol caused by much-saturated fat in the diet.
Even though the Americans changed their diet by consuming less fat than they did 20 years before, obesity increased.
The culprit was sugar and fructose in particular.
Now, we eat most of our sugar mainly as sucrose or table sugar. Americans include high-fructose corn syrup as well.
One molecule each of two simple sugars – glucose and fructose, having the same chemical formula, but with slightly different molecular structures, bond together to form a molecule of sucrose.
Because fructose is about twice as sweet as glucose, an inexpensive syrup mixing the two was an appealing alternative to sucrose from sugarcane and beets. In the 1960s, the U.S. corn industry developed a new technology to convert corn-derived glucose into fructose from which high fructose corn syrup was produced. Despite its name, the high fructose corn syrup has 55% fructose, 42% glucose, and three percent other sugars.
The various avatars of sugar are metabolized differently in the body. Our body cells prefer the simple sugars fructose and glucose to the heavier disaccharide sucrose. Enzymes such as sucrase in the intestine split sucrose into fructose and glucose instantaneously. Glucose travels through the bloodstream to all of our tissues.
The human body regulates the amount of glucose in the blood. Glucose reaches all the tissues in the body through the bloodstream. It stimulates the pancreas to secrete insulin, the hormone which helps remove excess glucose from the blood, and boosts production of leptin, the hormone which suppresses hunger.
All body cells convert glucose into energy, but only liver cells can convert fructose to energy by metabolizing it into glucose and lactate.
Too much fructose from sugars and sugary drinks including fruit juices taxes the liver by making it spend much energy on converting and leaving less for all its other functions. This leads to excess production of uric acid that induces the formation of gout, kidney stones and leads to high blood pressure. According to some researchers, large amounts of fructose encourage people to eat more than they need since it raises the levels of ghrelin, the hormone that stimulates hunger.
Sugar also triggers the body to increase production of Low-density lipoprotein (LDL) cholesterol often informally called bad cholesterol. LDL cholesterol transports their content of many fat molecules into artery walls, attract macrophages, and thus drive atherosclerosis.
Also, excess fructose increases fat production, especially in the liver. The fat converts to circulating triglycerides that are easily stored in fatty tissue, leading to obesity and a risk factor for clogged arteries and cardiovascular diseases.
Some researchers have linked a fatty liver to insulin resistance – a condition in which cells become unusually less responsive to insulin, exhausting the pancreas until it loses the ability to regulate blood glucose levels properly.
Richard J. Johnson, a nephrologist at the University of Colorado Denver has proposed that uric acid produced by fructose metabolism also promotes insulin resistance thought to be a major contributor to obesity and Type 2 diabetes, the disorders that often occur together.
Rich Cohen in his article “Sugar Love” (A not so sweet story) published in the National Geographic quotes Dr Richard J. Johnson:
“It seems like every time I study an illness and trace a path to the first cause, I find my way back to sugar.
Why is it that one-third of adults [worldwide] have high blood pressure when in 1900 only 5 percent had high blood pressure? Why did 153 million people have diabetes in 1980, and now we’re up to 347 million? Why are more and more Americans obese? Sugar, we believe, is one of the culprits, if not the major culprit.”
Now, more than one-third of adults and nearly 12.5 million adolescents and children are obese in the United States. In 1980 about 5.6 million Americans were diagnosed with diabetes. However, in 2011 more than 20 million Americans were found to be diabetic.
Dr Arun Bal, diabetic foot surgeon warns:
“India is facing an epidemic of diabetes. At present, confirmed diabetes patients in India are 67 million, with another 30 million in prediabetes group. By 2030, India will have the largest number of [diabetic] patients in the world. Diabetes is not only a blood sugar problem but brings along other complications as well.”
Dr Suresh Vijan, an Interventional cardiologist, also warns:
“The incidence of heart disease is increasing at a rapid rate. It was 1.09% in the 1950s, increased to 9.7 % in 1990, and 11% by 2000. This rising trend will make India the heart disease capital of the world… Indians face a dual risk of heart disease and diabetes. The risk of death due to myocardial infarction is three times higher in diabetics as compared with non-diabetics. Life expectancy too is reduced by 30% in diabetics as compared to non-diabetics; this translates into a loss of eight years of life… Increased consumption of dense-rich foods along with increasing sedentary lifestyle has increased the incidence of diabetes and heart disease.”
Sugar is the universal name for a variety of carbohydrates or saccharides that have a sweet taste.
The word ‘sugar’ immediately brings to our mind the white crystals we add to tea and coffee to make it sweet.
However, scientifically, the term ‘sugar’ refers to various types of substances derived from different sources: simple sugars known as monosaccharides, and compound sugars: disaccharides, oligosaccharides and polysaccharides.
Any word that ends with “-ose” would most probably denote a sugar.
The range of sweetness we experience when eating foods is determined by the different proportions of sugars found in them.
Many chemically-different substances that are non-carbohydrates may also have a sweet taste but are not classified as sugars. Some of these are used as low-calorie food substitutes for sugar and are categorized as artificial sweeteners.
Saccharides (Greek sacchar: sugar) are one of the most important biomolecules. They are also known as carbohydrates and control the energy in cells, provide structural integrity, and provide a role in the immune system, development and fertilization in all living things.
Natural saccharides are generally simple carbohydrates called monosaccharides having the general formula (CH2O)nwhere n is three or more.
Plants use carbohydrates to store energy and to provide supporting structures. Animals and humans consume plants to get their share of carbohydrates as a source of carbon atoms for the synthesis of other compounds.
Carbohydrates supply energy for working muscles. They provide the fuel for the central nervous system, enable fat metabolism, and prevent protein from being used as energy.
Monosaccharides (Greek monos: single, sacchar: sugar) or simple sugars are the most basic units of carbohydrates with the general formula C6H12O6. Examples of Monosaccharides include Glucose (dextrose), fructose (levulose) and galactose. They have one sugar unit with six carbon atoms and five hydroxyl groups (−OH). They are the building blocks of disaccharides and polysaccharides (such as cellulose and starch).
Each carbon atom that supports a hydroxyl group (except for the first and last) is chiral (a molecule that has a non-superposable mirror image), giving rise to a number of isomeric dextro– and laevo-rotatory forms all with the same chemical formula. For instance, galactose and glucose are both aldohexoses but have different physical structures and chemical properties.
Monosaccharides form an aqueous solution when dissolved in water.
Glucose, also known as D-glucose, dextrose, corn sugar, grape sugar and blood sugar is a simple dietary monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, absorbed directly into the bloodstream during digestion.
The name “glucose” is derived from the Greek word γλευχος, meaning “sweet wine, must”. The suffix “-ose” denotes a sugar.
In a biological sense, glucose is found everywhere. It occurs naturally in fruits and plant juices. It is the primary product of photosynthesis. Most ingested carbohydrates get converted into glucose during digestion and it is the form of sugar transported around the bodies of animals in the bloodstream. It is used as an energy source by most organisms, from bacteria to humans.
Use of glucose maybe by either aerobic respiration, anaerobic respiration, or fermentation. Glucose is the human body’s key source of energy, through aerobic respiration, providing about 3.75 kilocalories (16 kilojoules) of food energy per gram. Aerobic respiration requires oxygen.
C6H12O6 (s) + 6 O2 (g) → 6 CO2 (g) + 6 H2O (l) + heat ΔG = −2880 kJ per mol of C6H12O6
The negative ΔG indicates that the reaction can occur spontaneously.
Glucose can be manufactured from starch by the addition of enzymes or in the presence of acids. Glucose syrup is a liquid form of glucose that is widely used in the manufacture of foodstuffs.
Fructose or fruit sugar, is a simple dietary monosaccharide found in honey, fruits that grow on trees and vines, flowers, berries, and most root vegetables. It is the sweetest of the sugars.
Fructose, a 6-carbon polyhydroxy ketone is an isomer of glucose – both have the same molecular formula (C6H12O6) but they differ structurally. It is often bonded to glucose to form the disaccharide sucrose.
Along with glucose and galactose, fructose is absorbed directly into the bloodstream during digestion.
Commercially, fructose is processed from sugarcane, sugar beets, and maize.
Galactose(Greek galakt: milk), a monosaccharide sugar, is a constituent of the disaccharide lactose along with the glucose. It does not occur in the free state. It is less sweet than glucose.
Galactose is a component of the antigens found on the surface of red blood cells that determine blood groups.
Sucrose, maltose, and lactose are compound sugars or disaccharides, with the general formula C12H22O11. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water.
Sucrose is the granulated sugar that we customarily use as additive in our food. It is a disaccharide with one molecule of glucose covalently linked to one molecule of fructose.
Sucrose is found in the stems of sugar cane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots.
After eating, during digestion, a number of enzymes known as sucrase split sucrose into its constituent parts, glucose and fructose.
Maltose,also known as maltobiose or malt sugar, is a disaccharide formed during the germination of certain grains, the most notable one being barley, which is converted into malt, the source of the sugar’s name. It is less sweet than sucrose, glucose, or fructose.
A molecule of maltose is formed by the combination of two molecules of glucose.
Maltose is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase.
Lactose is the naturally occurring disaccharide derived from galactose and glucose found in milk. A molecule of lactose.is formed by the combination of a molecule of galactose with a molecule of glucose.
A molecule of galactose is formed by the combination of a molecule of glucose with a molecule of lactose.
After consuming milk, during digestion, lactose is broken down into its constituent parts by the enzyme lactase. Children have this enzyme in them. In some adults, the enzyme lactase does not form as they grow up and are unable to digest lactose.
Oligosaccharides (Greek oligos: a few, sacchar: sugar) are polymeric carbohydrate molecules containing a small number, typically three to nine, monosaccharide units. They are commonly found on the plasma membrane of animal cells where they play a role in cell recognition.
Fructo-oligosaccharides, also sometimes called oligofructose or oligofructan, are oligosaccharidefructans. They consist of short chains of fructose molecules.
FOS occur naturally and are found in many vegetables.
FOS exhibit sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups and are used as an alternative sweetener. Due to consumer demand for healthier and calorie-reduced foods, FOS emerged commercially in the 1980s.
The range of sweetness we experience when eating foods is determined by the different proportions of sugars found in them.
Galactooligosaccharides occur naturally and consist of short chains of galactose molecules. These compounds can be only partially digested by humans.
Mannan oligosaccharides (MOS)
Mannan oligosaccharides (MOS) are widely used in animal feed to improve gastrointestinal health, energy levels and performance. They are normally obtained from the yeast cell walls of Saccharomyces cerevisiae.
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic bonds. Typically, polysaccharides contain more than ten monosaccharide units. Cellulose, starch, glycogen, xanthan gum in plants, etc., are polysaccharides.
Polysaccharides have a general formula of Cx(H2O)ywherex is usually a large number between 200 and 2500. Considering that the repeating units in the polymer backbone are often six-carbon monosaccharides, and the general formula can also be represented as (C6H10O5)nwhere 40≤n≤3000.
Definitions of how large a carbohydrate must be to fall into the categories polysaccharides or oligosaccharides vary according to personal opinions of scientists.
Polysaccharides are an important class of biological polymers. Their function in living organisms is usually either structure or storage-related. Starch (a polymer of glucose) is used as a storage polysaccharide in plants, being found in the form of both amylose and the branched amylopectin. In animals, the structurally similar glucose polymer is the more densely branched glycogen, sometimes called ‘animal starch’. Glycogen’s properties allow it to be metabolized more quickly, which suits the active lives of moving animals.
The different proportions of sugars found in food determine the range of sweetness we experience when eating them.