Category: Bad Food
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The halloween genes
The halloween genes are a set of genes identified in Drosophila melanogaster that influence embryonic development. All of the genes code for cytochrome P450 enzymes in the ecdysteroidogenic pathway (biosynthesis of ecdysone from cholesterol). Ecdysteroids such as 20-hydroxyecdysone and ecdysone influence many of the morphological, physiological, biochemical changes that occur during molting in insects. Steroid hormones control many aspects of reproduction, development, and homeostasis in higher organisms. In arthropods, steroid hormones play equal or even more…
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Chrysolina beetles, including Chrysolina coerulans, have cardiac glycosides (including xylose) in their defensive glands
The defensive secretions of some chrysomelid beetles belonging to the genera Chrysolina, Chrysochloa, and Dlochrysa contain complex mixtures of cardenolides. The spectral data for some of these compounds suggest that they are monohydroxylated digitoxigenin derivatives linked to a pentose (such as xylose or arabinose). Evidence indicates that the beetles do not sequester these steroid glycosides…
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Xylose is the first saccharide added to the serine or threonine in the proteoglycan type O-glycosylation
Xylose is the first saccharide added to the serine or threonine in the proteoglycan type O-glycosylation, and, so, it is the first saccharide in biosynthetic pathways of most anionic polysaccharides such as heparan sulfate and chondroitin sulfate. Definitions Proteoglycans are proteins that are heavily glycosylated. The basic proteoglycan unit consists of a “core protein” with one or more covalently attached glycosaminoglycan (GAG) chain(s). The point of attachment is a serine (Ser) residue to which the glycosaminoglycan is joined through…
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Xylose is the main building block for the hemicellulose
Xylose is the main building block for the hemicellulose xylan, which comprises about 30% of some plants (birch for example), far less in others (spruce and pine have about 9% xylan). Xylose is otherwise pervasive, being found in the embryos of most edible plants. It was first isolated from wood by Finnish scientist, Koch, in 1881, but first became…
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Reduction of xylose by catalytic hydrogenation produces the sugar substitute xylitol
Xylose (cf. Ancient Greek: ξύλον, xylon, “wood”) is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group. It is derived from hemicellulose, one of the main constituents of biomass. Like most sugars, it can adopt several structures depending on conditions. With its free aldehyde group,…
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Xylitol: sweetener and laxative from hell
Xylitol, a natural sugar alcohol, has gained popularity as a low-calorie sweetener and the peddlers have attributed numerous health benefits to their product. This post is going to focus on one that doesn’t get nearly enough attention except in the countries where it was banned in things like soft drinks and elsehwere requires a diarrhea…
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Xylitol production by fermentation from discarded biomass is one of the most valuable renewable chemicals
Xylitol occurs naturally in small amounts in plums, strawberries, cauliflower, and pumpkin; humans and many other animals make trace amounts during metabolism of carbohydrates. Unlike most sugar alcohols, xylitol is achiral. Most other isomers of pentane-1,2,3,4,5-pentol are chiral, but xylitol has a plane of symmetry. Industrial production starts with lignocellulosic biomass from which xylan is extracted; raw biomass materials include hardwoods, softwoods, and agricultural waste from processing…
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History of xylitol
Emil Fischer, a German chemistry professor, and his assistant Rudolf Stahel isolated a new compound from beech wood chips in September 1890 and named it Xylit, the German word for xylitol. The following year, the French chemist M.G. Bertrand isolated xylitol syrup by processing wheat and oat straw. Sugar rationing during World War II led to an interest in sugar substitutes.…
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Xylitol
Xylitol is a chemical compound with the formula C5H12O5, or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular stereoisomer with that structural formula. It is a colorless or white crystalline solid that is freely soluble in water. It can be classified as a polyalcohol and a sugar alcohol, specifically an alditol. The name derives from Ancient Greek: ξύλον, xyl[on] ‘wood’, with the suffix -itol used to denote sugar alcohols. Xylitol is used as a food additive and sugar substitute. Its European…
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The Food Chemicals Codex (FCC) has been published since 1966
Scope The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosaccharides). The FCC also contains ingredients, such as sucrose and essential oils, that are not frequently found in other food additive standards resources. The FCC provides essential criteria and analytical methods to authenticate…
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The Codex Alimentarius (International Food Code)
The Codex Alimentarius (Latin for ‘Food Code’) is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production, food labeling, and food safety. History and governance Its name is derived from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission (CAC), a…
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Interactions between Paracetamol and Formaldehyde: Theoretical Investigation and Topological Analysis (Abstract and References)
In this work, noncovalent interactions including hydrogen bonds, C···C, N···O, and van der Waals forces between paracetamol and formaldehyde were investigated using the second-order perturbation theory MP2 in conjunction with the correlation consistent basis sets (aug-cc-pVDZ and aug-cc-pVTZ). Two molecular conformations of paracetamol were considered. Seven equilibrium geometries of dimers were found from the result…
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Pi stacking aka π–π stacking
In chemistry, pi stacking (also called π–π stacking) refers to the presumptive attractive, noncovalent pi interactions (orbital overlap) between the pi bonds of aromatic rings. However this is a misleading description of the phenomena since direct stacking of aromatic rings (the “sandwich interaction”) is electrostatically repulsive. What is more commonly observed (see figure below) is either a staggered stacking (parallel displaced) or pi-teeing (perpendicular T-shaped) interaction both of which are electrostatic attractive For…
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Mauveine aka aniline purple
Mauveine, also known as aniline purple and Perkin’s mauve, was one of the first synthetic dyes. It was discovered serendipitously by William Henry Perkin in 1856 while he was attempting to synthesise the phytochemical quinine for the treatment of malaria. It is also among the first chemical dyes to have been mass-produced. Chemistry Mauveine is a mixture of four related aromatic compounds differing in number and placement of methyl…
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Umbelliferone
Umbelliferone, also known as 7-hydroxycoumarin, hydrangine, skimmetine, and beta-umbelliferone, is a natural product of the coumarin family. It absorbs ultraviolet light strongly at several wavelengths. There are some indications that this chemical is antimutagenic, it is used in sunscreens. Umbelliferone has been reported to have antioxidant properties. It is a yellowish-white crystalline solid that has a slight solubility in hot water, but high solubility in ethanol. Natural occurrences…
