sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in ich much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both of these observations? O The melting point of fructose goes down at higher temperatures. O Fructose has an open-chain form in addition to the cyclic forms. Increasing the temperature prevents fructose from cyclizing, decreasing its sweetness. O Fructose cyclizes to either the pyranose or the furanose structure. Increasing the temperature shifts the equilibrium in the direction of the less sweet furanose form. O Fructose can exist as either an aldose or ketose. Higher temperatures promote the conversion of the sweeter ketose form to the less sweet aldose form.
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
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