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discuss how determination of blood sugar level is done?

discuss how determination of blood sugar level is done?

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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discuss how determination of blood sugar level is done?

42 1-13 Disaccharides CHEMICAL CONNECTIONS 18 Changing Sugar Patterns: Decreased Sucrose, Increased Fructose Prior to 1970, the natural sweetener added to prepared 1. Fructose (obtained from corn) is cheaper than sucrose foods and beverages consumed by humans was almost always the disaccharide sucrose (table sugar). Since that time, sucrose use has steadily declined with the mono- saccharide fructose progressively displacing sucrose as a natural sweetener. Fructose use per capita per year is now almost Fructose, the most abúndant sugar in a variety of fruits and some vegetables, has a "sweetness factor" that is 73% greater than that of sucrose. (Chemical Connections 1-C Sugar Substitutes-considers sweetness factors.) It is the alpha-amylase and glucoamylase (Section 4-3). The glu- presence of fructose that gives ripe fruit its "extra" sweetness. The role that fructose use plays in (1) the formulation isomerase to produce a mixture of glucose and fructose. of fruit juice blends that are not 100% one juice and (2) the formulation of prepared foods and other types of soft drink beverages are considered in this Chemical Connection. (1) The "base" juice for always apple juice or (obtained from sugar beets and sugar cane) in the United States due to the relative abundance of corn, farm subsidies for corn, and sugar import tarifs. 2. HFCS is easier to blend and transport because it is a liquid. 3. HFCS usage leads to products with a much longer shelf life. equal to that of sucrose. HFCS production involves milling corn to produce corn starch and then hydrolyzing the starch (a glucose polymer, Section 1-16) to glucose using the enzymes cose so produced is then treated with the enzyme glucose This latter enzymatic process produces a mixture whose composition is 42% fructose, 50% glucose, and 8% other sugars (HFCS-42). Concentration procedures are then fruit juice blend is almost used to produce a syrup that is 90% fructose (HFCS-90). HFCS-55, which is 55% fructose, 41% glucose, and 4% other sugars, HFCS-55 is the sweetener of preference in the soft drink industry. Its properties, including sweetness, amount of a stronger flavored juice such as blueberry or pomegranate juice. Why are apple juice and/ or pear juice the "base juice?" Apples and pears are the two fruits with the highest fructose/glucose ratio and therefore are very similar to those of sucrose, which is 50% fructose the greatest sweetness. The fructose/glucose ratio is almost and 50% glucose. HFCS-42 is commonly used as a sweet- two times higher for these fruits than for most other fruits, as shown Note from this graphical information that some fruits also contain significant amounts of sucrose itself, which when hydrolyzed produces a 1-to-l mixture of fructose and glucose. (2) Fructose is also used as a replacement for sucrose in question. Metabolic studies involving the two substances many prepared foods and beverages other than fruit juice show almost identical results for sucrose and HFCS. Such blends. Here, however, fruits are not the source for the fruc- results should be expected as sucrose is 50% glucose and tose used. Rather, fructose in the form of high fructose corn syrup (HFCS), made from milled corn, is the fructose source. The replacement of sucrose with HFCS is mainly an sity problem probably relate to the fact that people who economically driven decision. It costs less to sweeten prod- consume many sugary drinks have a higher caloric energy ucts with HFCS than with sucrose for three reasons. ener in many processed foods, and HFCS-90 is often used in baked goods. It is claimed by some health advocates that HFCS is more harmful to consumers than sucrose. Current research the following graphical information. in has not yet been able to give a definitive answer to this 50% fructose and HFCS has a ratio close to 1 for the two sugars. Claims that HFCS products contribute to an obe- intake than those who do not use such drinks daily. Fructose/Glucose Ratio** Glucose per Serving Grapes 13.01g 53% Pear 10.34 g 64% 9.61 g 55% 8,14 g 57% 7.21 g 50% 6.28 g 46% 1.1 2.1 Watermelon 26% 1.8 Apple 23% 2.0 Blueberries Cherries 1.0 44% 0.82 Вanana 5.72 g 40% 0.98 Strawberries 4.15 g 54% 1.2 Pineapple 3.18 g 61 23% 1.1 26% Orange Raspberries 3.15 g 2,89 g 13 Peach 1.50 g 18% 24% 58% 0.92 Cantaloupe 1.29 g 24% 1.1 %Fructose %Glucose %Sucrose * Serving size: 1 medium-sized fruit (apple, banana, orange, peach, pear); 1 cup (blueberries, cherries, grapes, pineapple, raspberries, strawberries); 1/8 melon (cantaloupe); 1/16.melon (watermelon) ** Fructose/glucose ratio: Calculated treating the sucrose present as one-half fructose and one-half glucose.
Transcribed Image Text:42 1-13 Disaccharides CHEMICAL CONNECTIONS 18 Changing Sugar Patterns: Decreased Sucrose, Increased Fructose Prior to 1970, the natural sweetener added to prepared 1. Fructose (obtained from corn) is cheaper than sucrose foods and beverages consumed by humans was almost always the disaccharide sucrose (table sugar). Since that time, sucrose use has steadily declined with the mono- saccharide fructose progressively displacing sucrose as a natural sweetener. Fructose use per capita per year is now almost Fructose, the most abúndant sugar in a variety of fruits and some vegetables, has a "sweetness factor" that is 73% greater than that of sucrose. (Chemical Connections 1-C Sugar Substitutes-considers sweetness factors.) It is the alpha-amylase and glucoamylase (Section 4-3). The glu- presence of fructose that gives ripe fruit its "extra" sweetness. The role that fructose use plays in (1) the formulation isomerase to produce a mixture of glucose and fructose. of fruit juice blends that are not 100% one juice and (2) the formulation of prepared foods and other types of soft drink beverages are considered in this Chemical Connection. (1) The "base" juice for always apple juice or (obtained from sugar beets and sugar cane) in the United States due to the relative abundance of corn, farm subsidies for corn, and sugar import tarifs. 2. HFCS is easier to blend and transport because it is a liquid. 3. HFCS usage leads to products with a much longer shelf life. equal to that of sucrose. HFCS production involves milling corn to produce corn starch and then hydrolyzing the starch (a glucose polymer, Section 1-16) to glucose using the enzymes cose so produced is then treated with the enzyme glucose This latter enzymatic process produces a mixture whose composition is 42% fructose, 50% glucose, and 8% other sugars (HFCS-42). Concentration procedures are then fruit juice blend is almost used to produce a syrup that is 90% fructose (HFCS-90). HFCS-55, which is 55% fructose, 41% glucose, and 4% other sugars, HFCS-55 is the sweetener of preference in the soft drink industry. Its properties, including sweetness, amount of a stronger flavored juice such as blueberry or pomegranate juice. Why are apple juice and/ or pear juice the "base juice?" Apples and pears are the two fruits with the highest fructose/glucose ratio and therefore are very similar to those of sucrose, which is 50% fructose the greatest sweetness. The fructose/glucose ratio is almost and 50% glucose. HFCS-42 is commonly used as a sweet- two times higher for these fruits than for most other fruits, as shown Note from this graphical information that some fruits also contain significant amounts of sucrose itself, which when hydrolyzed produces a 1-to-l mixture of fructose and glucose. (2) Fructose is also used as a replacement for sucrose in question. Metabolic studies involving the two substances many prepared foods and beverages other than fruit juice show almost identical results for sucrose and HFCS. Such blends. Here, however, fruits are not the source for the fruc- results should be expected as sucrose is 50% glucose and tose used. Rather, fructose in the form of high fructose corn syrup (HFCS), made from milled corn, is the fructose source. The replacement of sucrose with HFCS is mainly an sity problem probably relate to the fact that people who economically driven decision. It costs less to sweeten prod- consume many sugary drinks have a higher caloric energy ucts with HFCS than with sucrose for three reasons. ener in many processed foods, and HFCS-90 is often used in baked goods. It is claimed by some health advocates that HFCS is more harmful to consumers than sucrose. Current research the following graphical information. in has not yet been able to give a definitive answer to this 50% fructose and HFCS has a ratio close to 1 for the two sugars. Claims that HFCS products contribute to an obe- intake than those who do not use such drinks daily. Fructose/Glucose Ratio** Glucose per Serving Grapes 13.01g 53% Pear 10.34 g 64% 9.61 g 55% 8,14 g 57% 7.21 g 50% 6.28 g 46% 1.1 2.1 Watermelon 26% 1.8 Apple 23% 2.0 Blueberries Cherries 1.0 44% 0.82 Вanana 5.72 g 40% 0.98 Strawberries 4.15 g 54% 1.2 Pineapple 3.18 g 61 23% 1.1 26% Orange Raspberries 3.15 g 2,89 g 13 Peach 1.50 g 18% 24% 58% 0.92 Cantaloupe 1.29 g 24% 1.1 %Fructose %Glucose %Sucrose * Serving size: 1 medium-sized fruit (apple, banana, orange, peach, pear); 1 cup (blueberries, cherries, grapes, pineapple, raspberries, strawberries); 1/8 melon (cantaloupe); 1/16.melon (watermelon) ** Fructose/glucose ratio: Calculated treating the sucrose present as one-half fructose and one-half glucose.
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