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Tuesday Lecture – Sugar. Reading: Textbook, Chapter 7, 8. Quiz. Quiz 1. We use the name “potato” for two different food crops, the “Irish Potato” and the “Sweet Potato”. Which of these is a root and which is a stem?
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Tuesday Lecture – Sugar Reading: Textbook, Chapter 7, 8
Quiz 1. We use the name “potato” for two different food crops, the “Irish Potato” and the “Sweet Potato”. Which of these is a root and which is a stem? 2. What are the two major crops that serve as the source of sugar for people? 3. What plant is the topic of your plant project?
Sweets – A Plant Specialty Sugar – chemist = carbohydrate, formula CH2O
Sweets – A Plant Specialty Sugar – chemist = carbohydrate, formula CH2O - many chemicals included in this category
Sweets – A Plant Specialty Sugar – chemist = carbohydrate, formula CH2O - many chemicals included in this category Sugar – consumer – the specific sugar sucrose 2 units (disaccharide): glucose-fructose
Sweets – A Plant Specialty Sugar – chemist = carbohydrate, formula CH2O - many chemicals included in this category Sugar – consumer – the specific sugar sucrose 2 units (disaccharide): glucose-fructose Monosaccharides: glucose, fructose
Sweets – A Plant Specialty Sugar – chemist = carbohydrate, formula CH2O - many chemicals included in this category Sugar – consumer – the specific sugar sucrose 2 units (disaccharide): glucose-fructose Monosaccharides: glucose, fructose Note – terminology can get confusing here – mixture of chemical and colloquial terms: Glucose = d-Glucose = Dextrose Fructose + Glucose - bee sugar (in honey); “inverted” sugar
Primary Plant Sources of Sugar sugar yield Sugar Cane – Saccharum officinarum 10% 10 tons/hectare
Primary Plant Sources of Sugar sugar yield Sugar Cane – Saccharum officinarum 10% 10 tons/hectare Sugar Beet – Beta vulgaris 17% 7 tons/hectare
Primary Plant Sources of Sugar sugar yield Sugar Cane – Saccharum officinarum 10% 10 tons/hectare Sugar Beet – Beta vulgaris 17% 7 tons/hectare Sorghum – Sorghum bicolor Palm – Phoenix dactylifera
Primary Plant Sources of Sugar sugar yield Sugar Cane – Saccharum officinarum 10% 10 tons/hectare Sugar Beet – Beta vulgaris 17% 7 tons/hectare Sorghum – Sorghum bicolor Palm – Phoenix dactylifera Maple – Acer saccharum 8% (sap)
Sugar Cane Saccharum officinarum – member of Poaceae (Grass family) Native to: Polynesia
Refining Sugar Cane 1. Cane solids are separated from juice 3. Syrup is boiled and sugar is crystallized 2. Juice is processed to concentrate sugar
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there • Sugar Types: • standard crystals “regular” sugar (crystal size can vary)
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there • Sugar Types: • standard crystals “regular” sugar (crystal size can vary) • ground crystals (+ cornstarch) powdered (confectioner’s) sugar
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there • Sugar Types: • standard crystals “regular” sugar (crystal size can vary) • ground crystals (+ cornstarch) powdered (confectioner’s) sugar • crystals “glued” with sugar syrup sugar cubes
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there • Sugar Types: • standard crystals “regular” sugar (crystal size can vary) • ground crystals (+ cornstarch) powdered (confectioner’s) sugar • crystals “glued” with sugar syrup sugar cubes • crystals mixed with syrup from refining brown sugar
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there • Sugar Types: • standard crystals “regular” sugar (crystal size can vary) • ground crystals (+ cornstarch) powdered (confectioner’s) sugar • crystals “glued” with sugar syrup sugar cubes • crystals mixed with syrup from refining brown sugar • crystals mixed with glucose “blended” sugar (cheaper)
Sugar Cane Products “Raw” Sugar – shipped to country where used, further refined there • Sugar Types: • standard crystals “regular” sugar (crystal size can vary) • ground crystals (+ cornstarch) powdered (confectioner’s) sugar • crystals “glued” with sugar syrup sugar cubes • crystals mixed with syrup from refining brown sugar • crystals mixed with glucose “blended” sugar (cheaper) • Byproducts: • Molasses • syrups of various types
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?)
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia 11th Century - Crusaders bring sugar to Europe (1099 in England)
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia 11th Century - Crusaders bring sugar to Europe (1099 in England) Medieval times – Sugar = White Gold (1319 - $220/lb in England)
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia 11th Century - Crusaders bring sugar to Europe (1099 in England) Medieval times – Sugar = White Gold (1319 - $220/lb in England) 1493 – Columbus takes sugar cane to West Indies
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia 11th Century - Crusaders bring sugar to Europe (1099 in England) Medieval times – Sugar = White Gold (1319 - $220/lb in England) 1493 – Columbus takes sugar cane to West Indies 1700’s – American “Sugar Triangle” (sugar, rum, slaves)
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia 11th Century - Crusaders bring sugar to Europe (1099 in England) Medieval times – Sugar = White Gold (1319 - $220/lb in England) 1493 – Columbus takes sugar cane to West Indies 1700’s – American “Sugar Triangle” (sugar, rum, slaves) 1700’s – Sugar taxation Revolution
Sugar Cane – History Sugar Cane – domesticated in New Guinea (?) 2992 B.C. – unrefined sugar being produced in India 642 A.D. – Arab-speaking peoples get sugar refining from Persia 11th Century - Crusaders bring sugar to Europe (1099 in England) Medieval times – Sugar = White Gold (1319 - $220/lb in England) 1493 – Columbus takes sugar cane to West Indies 1700’s – American “Sugar Triangle” (sugar, rum, slaves) 1700’s – Sugar taxation Revolution 1800’s – Sugar beet provides competition in temperate areas Currently: sugar production subsidized, taxed, politicized
Napoleon Sweetens the Pot – Sugar Beet Beta vulgaris – Chenopodiaceae (Goosefoot Family)
Sugar Beet Processing Lewistown, Idaho Sugar Factory, 1905 Caption to Photo: 10 year old boys can be very useful
North American Sweetener Acer saccharum – Sugar Maple
Maple Syrup Sap is collected in early spring Sap is boiled in “sugar house” 40 gallons sap 1 gallon syrup
Glucose, Fructose - C6H12O6 glucose fructose fructose - “chair” sucrose
Glucose, Fructose - C6H12O6 Starch - amylose glucose fructose fructose - “chair” sucrose
Glucose, Fructose - C6H12O6 Starch - amylose glucose fructose fructose - “chair” sucrose High Fructose Corn Syrup 1. Starch from Corn 2. Treat with alpha-amylase oligosaccharides 3. Treat with glucoamylase glucose 4. Treat with glucose isomerase mixture of glucose and fructose 5. Enrichment, “back-blending” to produce final product
Glucose, Fructose - C6H12O6 Starch - amylose glucose fructose fructose - “chair” sucrose High Fructose Corn Syrup 1. Starch from Corn 2. Treat with alpha-amylase oligosaccharides 3. Treat with glucoamylase glucose 4. Treat with glucose isomerase mixture of glucose and fructose 5. Enrichment, “back-blending” to produce final product
Non-caloric Sweeteners from Plants • Glycyrrhizin – from licorice root (Glycyrrhiza, a legume) • Used originally to make licorice candy • 30 x as sweet as table sugar • more than limited consumption has health effects • potential as an herbal medicine in anti-cancer treatments
Non-caloric Sweeteners from Plants • Glycyrrhizin – from licorice root (Glycyrrhiza, a legume) • Used originally to make licorice candy • 30 x as sweet as table sugar • more than limited consumption has health effects • potential as an herbal medicine in anti-cancer treatments • Stevia – from sweetleaf plant, Stevia • Widespread use in Japan • regulatory issues, starting to be used elsewhere
Non-caloric Sweeteners from Plants • Glycyrrhizin – from licorice root (Glycyrrhiza, a legume) • Used originally to make licorice candy • 30 x as sweet as table sugar • more than limited consumption has health effects • potential as an herbal medicine in anti-cancer treatments • Stevia – from sweetleaf plant, Stevia • Widespread use in Japan • regulatory issues, starting to be used elsewhere • Miraculin – protein from miracle fruit, Synsepalum • - Not sweet, but modifies taste receptors so foods are sweet
Tuesday March 8 – optional assignment. Due Tuesday March 22. Write a brief paragraph, using proper English grammar, that explains: What was the “Sugar Trade Triangle” - what were the major elements (both geographical and trading items)? How did it impact the history of the U.S.A.?