Tariq,+Aruba

Fructose
Fruc tose is a monosaccharide (sugar that cannot be broken down into simpler sugars), it is the most important ketose sugar (any monosaccharide that contains a ketone group), hexose (6 carbon sugar), and reducing sugar. A ketone is a compound containing a carbonyl group with two hydrocarbon groups attached to it. The molecular formula for glucose is C6H12O6. Fructose is a hexose but it can also exist as a 5-member ring. Fructose and glucose are also structural isomers because both sugars share the same molecular formula but take a different structural formulas. The difference is that glucose is an aldohexose which means that its carbon is attached to a hydrogen atom by a single bond and an oxygen atom by a double bond while fructose is a ketohexose meaning its carbon is attached only to an oxygen atom by a single bond. Pure fructose has a similar taste to cane sugar but it has a fruity aroma.  There are two major types of fructose. There is natural fructose and crystalline fructose. Natural fructose is found naturally in fruits and vegetables. Fruits usually contain about 1 to 7 percent with some of greater concentrations while vegetables contain about 3 percent fructose. Honey contains about 40 percent fructose. As these fruits and vegetables ripen, however, sucrose (a disaccharide consisting of fructose and glucose) is broken down into fr uctose and glucose which gives the substance a sweeter taste. Crystalline fructose is obtained from processing corn and sugar and it is 100 percent pure fructose in crystalline form. There are numerous uses of fructose. Fructose can be converted into an intermediate chemical called hydroxymethylfurfural (HMF). HMF can then be turned into other products like diesel-fuel additives, plastics, and diesel fuel itself. Crystalline fructose can be used as a sweetener. It can sweeten foods and drinks as well as giving a cake an extra boost in height. It is a common sweetener for flavored water, dry mix beverages, energy and sports drinks, breakfast cereals, chocolate milk, yogurt, confections and fruit packs. It is widely fa vored also because it is a low-calorie sweetener. It is consumed by people with diabetes because it has a low Glycemic Index (GI) when compared to sucrose. A Glycemic Index is a number representing the ability of a food, relative to that of glucose, to increase the level of glucose in the blood. Fructose has a long shelf life which makes it a perfect ingredient to provide flavor to foods like soft moist cookies, nutrition bars, reduced calorie products, and frozen juice concentrates are that pourable. Fructose sometimes can also be consumed as high fructose corn syrup (glucose) which is treated to convert a portion of the glucose into fructose to make the corn syrup sweeter. Works Cited: [|__http://www.elmhurst.edu/~chm/vchembook/543fructose.html__] [|__http://hyperphysics.phy-astr.gsu.edu/hbase/organic/sugar.html__] [|__http://www.livestrong.com/article/307459-where-is-fructose-found-naturally/__] [|__http://www.bodybuilding.com/fun/issa5.htm__] [|__http://www.edinformatics.com/math_science/science_of_cooking/fructose.htm__] Pic: [|__http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html__] Pic: [|__http://thegoldenspiral.org/wp-content/uploads/2009/01/fructose.gif__] Pic: [|__http://www.cartoonstock.com/newscartoons/cartoonists/mbc/lowres/mbcn2458l.jpg__] Pic: [|__http://www.life360.com/blog/wp-content/uploads/2011/10/corn-syrup.jp__]