Fructose, or fruit succar, is a semple monosaccharide foond in mony plants, whaur it is eften linkit tae glucose furmin sucrose. It is ane o the three dietary monosaccharides, alang wi glucose an galactose, that are absorbed directly intae the bluidstream durin digestion. Fructose wis discovered bi French chemist Augustin-Pierre Dubrunfaut in 1847.[3] Pure, dry fructose is a very sweet, white, odorless, crystalline solit an is the maist watter-soluble o aw the succars.[4] Frae plant soorces, fructose is foond in honey, tree an vine fruits, flouers, berries, an maist ruit vegetables. In plants, fructose mey be present as the monosaccharide or as a molecular component o sucrose, which is a disaccharide.

IUPAC name
Seestematic IUPAC name
Ither names
fruit succar,[1] levulose,[2] D-fructofuranose, D-fructose, D-arabino-hexulose
3D model (JSmol)
Molar mass 180.16 g·mol−1
Density 1.694 g/cm3
Meltin pynt 103 °C (217 °F; 376 K)
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Commercially, fructose frequently is derived frae succar cane, succar beets, an corn an thare are three commercially important furms. Crystalline fructose is the monosaccharide, dried, grund, an o heich purity. The seicont furm, heich-fructose corn syrup (HFCS) is a mixtur o glucose an fructose as monosaccharides. The third furm, sucrose, is a compound wi ane molecule o glucose covalently linkit tae ane molecule o fructose. Aw furms o fructose, includin fruits an juices, are commonly added tae fuids an drinks for palatability an taste enhancement, an for brounin o some fuids, sic as baked guids.

Aboot 240,000 tonnes o crystalline fructose are produced annually.[5]

References eedit

  1. "Fructose - Merriam Webster dictionary". Archived frae the original on 5 Juin 2013. Retrieved 18 Julie 2013.
  2. Levulose comes from the Latin word laevus, levo, "left side", levulose is the old word for the most occurring isomer of fructose. D-fructose rotate plane-polarised light to the left, hence the name.[1].
  3. Fruton, J.S. Molecules of Life 1972, Wiley-Interscience
  4. Hyvonen, L., & Koivistoinen, P (1982). "Fructose in Food Systems". In Birch, G.G. & Parker, K.J (ed.). Nutritive Sweeteners. London & New Jersey: Applied Science Publishers. pp. 133–144. ISBN 0-85334-997-5.CS1 maint: multiple names: authors leet (link)
  5. Wolfgang Wach "Fructose" in Ullmann's Encyclopedia of Industrial Chemistry 2004, Wiley-VCH, Weinheim.doi:10.1002/14356007.a12_047.pub2

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