INDUSTRIAL ORGANIC
CHEMISTRY.
SUCROSE & ETHANOL.
“ORGANIC CHEMISTRY IS THE STUDY OF COMPOUNDS & REACTIONS OF CARBON
REGARDLESS OF SOURCE.”
COMPOUNDS PRESENT IN LIVING MATTER.
1.CARBOHYDRATES.2.PROTEINS.
3.FATS.4.NUCLEIC ACIDS.
THREE MAIN CONSTITUENTS OF FOOD.
1.CARBOHYDRATES.2.PROTEINS.
3.FATS.
WHAT ARE CARBOHYDRATES?
“A MACROMOLECULE CONSISTS OF CARBON , HYDROGEN &
OXYGEN USUALLY WITH “H:O” IN THE RATIO OF “2:1”.
CLASSIFIED INTO 3 TYPES.
1.MONOSACCHARIDES.2.DISACCHARIDES.
3.POLYSACCHARIDES.
MONOSACCHARIDES.
* Simplest hydrocarbons.*Cannot Be hydrolyzed into
smaller hydrocarbons.*Aldehydes /Ketones with 2
or more hydroxyl groups.
DISACCHARIDES.
DISACCHARIDES.* 2 MONOSACCHARIDES JOIN TO FORM DISACCHARIDE.* CALLED AS SIMPLEST POLYSACCHARIDE.BOND CALLED - GLYCOSIDIC LINKAGE FORMED BY DEHYDRATION REACTION.
“ GLYCOSIDIC LINKAGE “
DISACCHARIDES.
POLYSACCHARIDES.
SEE THE STRUCTURE OF
“SUCROSE”
* IS A TYPE OF DISACCHARIDE.
* MOLECULAR FORMULA IS “C₆H₁₂O₆”.
* CONTAIN TWO MONOSACCHARIDES.
GLUCOSE + FRUCTOSE = SUCROSE. C₆H₁₂O₆ + C₆H₁₂O₆ = C₁₂H₂₂O₁₁ +H₂O.
JAGGERY.CRYSTALLINE SUGAR.SUGAR.
JAGGERY
Jaggery preparation.
ADVANTAGES OF CRYSTALLINE SUGAR
OVER JAGGERY IS,
1.GOOD PRESERVATIVE.2.GREATER SHELF LIFE.
1.GOOD PRESERVATIVE FOR FRUIT JAMS.
JAMUNS.
SUGAR HEATED TO 473K – CARAMEL.
CHOCOLATES.
Jaggery is affected by climatic conditions.
“SO IT HAS LESS SHELF LIFE”
DURATION FOR WHICH THE FOOD
ITEMS CAN BE PRESERVED IS ITS SHELFLIFE.