LAEVULOSE See also:

• LAEVULOSE FRUCTOSE

FRUCTOSE  , or See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

FRUIT-See also:

• SUGAR

SUGAR, a See also:

• CARBOHYDRATE

carbohydrate of the See also:

• FORMULA
• FORMULA (Lat. diminutive of forma, shape, pattern, &c., especially used of rules of judicial procedure)

formula CsH12O6 . It is closely related to See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary d-See also:

• GLUCOSE (from Gr. - twais, sweet)

glucose, with which it occurs in many fruits, starches and also in See also:

• HONEY (Chin. me ; Sansk. madhu, mead, honey; cf. A.S. medo, medu, mead; Gr. p Xt, in which 0 or b is changed into X; Lat. mel ; Fr. miel ; A.S. hung ; Ger. Honig)

honey . It is a hydrolytic product of See also:

• INULIN (C6H10O5)x, in chemistry, a starch-like carbohydrate, known also as alantin, menyanthin, dahlin, synanthrin and sinistrin. It occurs in many plants of the large genus Composilae, to which the elicampane (Lat. inula)

inulin, from which it may be prepared; but it is more usual to obtain it from " invert sugar," the mixture obtained by hydrolysing See also:

• CANE

cane sugar with sulphuric See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid . Cane sugar then yields a syrupy mixture of glucose and See also:

• FRUCTOSE, LAEVULOSE

fructose, which, having been freed from the acid and concentrated, is mixed with See also:

• WATER

water, cooled in See also:

• ICE (a word common to Teutonic languages; cf. Ger. Eis)

ice and See also:

• CALCIUM [symbol Ca, atomic weight 40.0 (o= x6)]

calcium hydroxide added . The fructose is precipitated as a saccharate, which is filtered, suspended in water and decomposed by See also:

• CARBON (symbol C, atomic weight 12)

carbon dioxide . The liquid is filtered, the filtrate concentrated, and the See also:

• SYRUP (0. Fr. ysserop, mod. sirop, Span. xarope, for axarope, Arab. al, the, and sharab, drink; cf. Sherbet " and " Shrub ")

syrup so obtained washed with See also:

• COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

cold See also:

• ALCOHOL

alcohol . On cooling the fructose separates . It may be obtained as a syrup, as See also:

• FINE

fine, silky needles, a See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white crystalline See also:

• POWDER (through O. Fr. puldre, modern poudre, from Lat. pulvis, pulveris, dust)

powder, or as a granular crystalline, somewhat hygroscopic See also:

• MASS (O.E. maesse; Fr. messe; Ger. Messe; Ital. messa; from eccl. Lat. missa)
• MASS, IN

mass . When anhydrous it melts at about 95° C . It is readily soluble in water and in dilute alcohol, but insoluble in See also:

• ABSOLUTE (Lat. absolvere, to loose, set free)

absolute alcohol . It is sweeter than cane sugar and is more easily assimilated . It has been employed under the name diabetin as a sweetening See also:

• AGENT (from Lat. agere, to act)

agent for diabetics, since it does not increase the sugar-content of the urine; other medicinal applications are in See also:

• PHTHISIS (Gr. 49Lnns " wasting ")

phthisis (mixed with See also:

• QUASSIA

quassia or other See also:

• BITTER, KARL THEODORE FRANCIS (1867– )

bitter), and for See also:

• CHILDREN, LAW RELATING TO

children suffering from See also:

• TUBERCULOSIS

tuberculosis or See also:

• SCROFULA (Lat. for " little sow "), or STJTMA

scrofula in See also:

• PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place of cane sugar or See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk-sugar .

Chemically, fructose is an oxyketone or ketose, its structural formula being See also:

• CH2OH

CH2OH•(CH•OH)m.CO•CH2OH; this result followed from its See also:

• CONVERSION (Lat. conversio, from convertere, to turn or ,change)

conversion by H . Kiliani into methylbutylacetic acid . The See also:

• FORM (Lat. forma)

form described above is laevo-rotatory, but it is termed d-fructose, since it is related to d-glucose . Solutions exhibit mutarotation, fresh solutions having a specific rotation of -104.0°, which gradually diminishes to — 92° . It was synthesized by Emil See also:

• FISCHER
• FISCHER, EMIL (1852– )
• FISCHER, ERNST KUNO BERTHOLD (1824–1907)

Fischer, who found the synthetic sugar which he named a-acrose to be (d+l)-fructose, and by splitting this mixture he obtained both the d and 1 forms . Fructose resembles d-glucose in being fermentable by yeast (it is the one ketose which exhibits this See also:

• PROPERTY

property), and also in its See also:

• POWER [WILLIAM GRATTAN] TYRONE (1797-1841)

power of reducing alkaline See also:

• COPPER (symbol Cu, atomic weight 63.1, H=1, or 63.6, O = 16)

copper and See also:

• SILVER

silver solutions; this latter property is assigned to the readiness with which hydroxyl and ketone See also:

• GROUPS
• GROUPS, THEORY

groups in See also:

• CLOSE
• CLOSE (from Lat. clausum, shut)
• CLOSE, MAXWELL HENRY (1822-1903)

close proximity suffer oxidation . For the structural (stereochemical) relations of fructose see SUGAR .