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.