Re: pinhole bonding in food

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From: NFetter@aol.com
Date: Wed Nov 28 2001 - 19:45:46 PST 

From: NFetter@aol.com
Message-ID: <55.1e79052f.2937096a@aol.com>
Date: Wed, 28 Nov 2001 22:45:46 EST
Subject: Re: pinhole bonding in food

Hi Sally.,
The orginal title of this lab was "Partial Thermal Degradation of
Discharrides with Protein Inclusions" The tile gives you a hint. Sucrose is
made of two simpler sugars, glucose and fructose I believe, that are bonded
through an oxygen bridge. When heated the bridge breaks after the sugar
melts. With more heating, a series of complex and not understood reactions
take place, but eventually a series of complex polysacharrides form. When
they are allowed to cool they form the hard, brown colored gunk that peanut
brittle.
Neil Fetter

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