Sugar Industry

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Sugar Industry for Chemical Engineers, University of khartoum, T.Mosab Adam

Education Business Technology

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Abstract— Honey bee hives are influenced by many different biotic and abiotic factors. Several studies demonstrate that the presence of the lactic acid producing bacteria such as Lactobacillus, Bifidobacterium, and Leuconostoc in honey bee intestinal tracts has a positive effect on a bee hive’s health. Bee hives which are lacking beneficial microflora could be supplied with it through a carrier media. The aim of this study was to evaluate several concentrations of inverted sugar syrup’s suitability for carrying lactic acid bacteria for possible enhancement of honey bee microflora by using lactic bacteria strains previously isolated from honey bee gastrointestinal tract in Latvian apiaries. Since sugar syrup is commonly used for feeding honey bees during the wintering it was decided to use it as a carrier media. There were five isolates of lactic acid bacteria used to test three concentrations of sugar syrup and it was found out that the inverted sugar syrup concentration of 25% is most suitable for carrying tested isolates judged by their growth dynamics and attraction from the bees.

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The general term of Sugar for soluble carbohydrates with a sweet taste and which are frequently found in food is Sucrose.. Glucose, fructose, and galactose are examples of simple Sucrose., commonly referred to as monosaccharides. Compound Sucrose. are molecules consisting of two bound monosaccharides; they are also known as disaccharides or double Sucrose.; typical examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Sucrose is processed into white Sucrose.. Compound sugars hydrolyze into simple sugars inside the body.

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Carbohydrates Sugars and chains of sugar units are the most abundant consdtuent of living matter. New carbohydrates are still being discovered, as are new roles for them in normal biological processes and disease T he four major classes of com pounds essential to life are nucle ic acids, proteins, lipids and car bohydrates. Over the past 30 years the first three classes have received much attention from chemists and biologists, whereas during most of that time the carbohydrates were largely neglected, partly in the belief that their chemistry and biology had been fully worked out. In the past decade, however, research on carbohydrates has been revived and is now expanding rapidly. As a result of many new developments carbohydrate research is today broad and diverse. The study of carbohydrates and their derivatives has greatly enriched chemis try, particularly with respect to the role of molecular shape and conformation in chemical reactions. Recent carbohy drate investigations have played a deci sive role in the characterization of vari ous antibiotics and antitumor agents. Such studies have led to the discovery of new biosynthetic reactions and enzymic control mechanisms and are contribut ing significantly to the understanding of many fundamental biological processes, for example the interaction of cells with their environment and with other cells. As a result revolutionary new methods for combating bacterial and viral infec tions and for targeting drugs on diseased cells and organs are being envisioned. Carbohydrate research has also pro vided a basis for recognizing the en zyme deficiency underlying several ge netic disorders and has led to the hope that they can be treated effectively. A common theme behind many of the recent findings, which is also a powerful driving force in carbohydrate research, is the realization that monosaccharides (the basic units of carbohydrates) can serve, as nucleotides and amino acids do, as code words in the molecular lan guage of life, so that the specificity of many natural compounds is written in monosaccharides. Carbohydrates are sugars or (like starch and cellulose) chains of sugars. To most people sugar is the common household foodstuff, which to the chem ist is sucrose. Chemically the molecule 90 by Nathan Sharon of sucrose consists of two monosac charides, or simple sugars, glucose and fructose, that are hooked together; it is thus a disaccharide. More than 200 different monosaccharides have been found in nature, all of which are chemi cally related to gl ucose or fructose. As a rule they are white crystalline solids that dissolve readily in water. Some of them have not been obtained in amounts suffi cient for testing their sweetness, but they are still called sugars, as are the mon osaccharides that are found to be not sweet. Glucose is the best-known'monosac chari de; indeed, it has probably been in vestigated mor ...

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