Реакция перекиси водорода с сахаром
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Реакция перекиси водорода с сахаром
Прошу вас высказать свое мнение.
В раствор сахарного сиропа добавляется некоторое количество перекиси водорода и отдаётся пчёлам на подкормку.
Вступает ли сахар в реакцию с перекисью?
В раствор сахарного сиропа добавляется некоторое количество перекиси водорода и отдаётся пчёлам на подкормку.
Вступает ли сахар в реакцию с перекисью?
Bibliographic Information
The action of hydrogen peroxide on pure solutions of glucose, fructose, sucrose lactose and maltose. Schonebaum, C. W. Recueil des Travaux Chimiques des Pays-Bas et de la Belgique (1922), 41 503-8. CODEN: RTCPB4 ISSN: 0370-7539. Journal language unavailable. CAN 17:10242 AN 1923:10242 CAPLUS
Abstract
The purpose of these expts. was to det. under what conditions these sugars are not acted upon by H2O2 so that H2O2 may be used to improve their solns. 4 g. of the sugar in 80 cc. of H2O, 0.1 N H2SO4 or 0.1 N NaOH + 4 cc. 3% H2O2 were made up to 100 cc. and kept 3 hrs. at room temp. or 70. The results are summarized in the table. These results are only applicable at the great H2O2 diln. used. At higher concns. the sugars are decompd. more rapidly. At low H2O2 concns. the attack on the sugars (except sucrose) is insignificant even at 70. In practice the nonsugar content of the solns. protects the sugars. Special expts. showed that heating neutral solns. of sucrose in the presence of even less than 0.15% H2O2 gave considerable inversion. The presence of minimal alkalinity protects sucrose from H2O2. Sugar juices can be treated with H2O2 if the soln. is kept alk.
Bibliographic Information
The utilization of hydrogen peroxide to control refinery syrup color. Messi, Sandro. Zuccherificio del Molise S.p.A. Stabilimento di Termoli, Termoli, Italy. Industria Saccarifera Italiana (2004), 97(3), 111-119. Publisher: Associazione Nazionale fra i Tecnici dello Zucchero e dellПAlcole, CODEN: INSIAN ISSN: 0019-7734. Journal written in Italian. CAN 142:299692 AN 2004:731479 CAPLUS
Abstract
A process using hydrogen peroxide was implemented at the Termoli sugar mill to improve the quality of white sugar by removing coloring substances. Melanoidins, caramel, and residual amino acids formed in remelting of brown sugar of low purity are the main coloring substances. The oxidizing radical mechanism of H2O2 promotes decompn. of these substances into lightly colored compds. of mol. wt. However, H2O2 increases the acidity of the melts, esp. weakly buffered juices that can lead to sucrose hydrolysis and subsequent inversion, depending on pH, temp., and type of juice. The inversion products are also colored, which nullify the treatment. The Termoli mill has metering pumps that supply 150 ppm H2O2 into the refinery syrup and a static mixer for homogeneous dispersion, thus avoiding points of high concn. which could promote inversion in high viscosity syrup. A pH-meter is used for in-situ real time monitoring and control of the metering pumps. The quality and chem. stability of the filter material used in decolorization processes can also be affected by oxidn. The advantages of the H2O2 process are: 31-32% decrease in syrup color; higher Brix of first run-off syrup due to less washing in centrifugation; limited color recycles; and higher centrifugation yield. The color of white sugar did not vary upon storage for over a year.
Bibliographic Information
Mill scale evaluation of hydrogen peroxide as a processing aid: quality improvement in plantation white sugar. Mane, Jyoti D.; Phadnis, Shashikant P.; Jambhale, Dilip B.; Yewale, Atmaram V. Vasantdada Sugar Institute, Pune, India. International Sugar Journal (2000), 102(1222), 530-533. Publisher: International Media Ltd., CODEN: ISUJA3 ISSN: 0020-8841. Journal written in English. CAN 134:267987 AN 2000:791436 CAPLUS
Abstract
The utility of H2O2 as an effective bleaching agent for raw juice, clarified juice, and syrup was previously demonstrated. The mill scale trials described here further demonstrate the utility of the reagent in decreasing the non-sugars contents of the treated products, and consequent improvement in their quality. Thus, in addn. to 12-35% color decrease, 17-21% decrease in polyphenols, 15-24.6% decrease in amino acids, 12-13% decrease in polysaccharides, and 15-22% decrease in SO2 content in the treated products was obsd. when H2O2 was used during sugar prodn. Moreover, the H2O2-treated sugar samples showed better keeping quality as judged by the substantially lower development of color in them than in the untreated sugar samples over a period of one year.
Bibliographic Information
Use of hydrogen peroxide for disinfection of a sugar extraction mixture. Kowalska, Malgorzata; Mossakowska-Weber, Krystyna. Inst. Przemyslu Cukrowniczego, Warsaw, Pol. Gazeta Cukrownicza (1998), 106(11), 204-207. Publisher: Wydawnictwo SIGMA-NOT, CODEN: GACUA2 ISSN: 0016-5395. Journal written in Polish. CAN 130:283618 AN 1999:85652 CAPLUS
Abstract
Both lab. expts. and full-scale mill trials showed that HCOH, which is currently used as disinfectant in sugar manuf. but may be potentially harmful to humans, can be replaced by H2O2. The effective H2O2 amt. is 230 g/ton sugar beets, but this amt. can be decreased to 100-150 g/ton sugar beets in sugar mills with continuous cossette extn. technol. However, acidification of water fed into the extractors cannot be done by SO2 which inactivates peroxy compds. The use of H2O2 does not result in degrdn. of sucrose.
Bibliographic Information
Effects of hydrogen peroxide on cane juice constituents. Mane, J. D.; Phadnis, S. P.; Jadhav, S. J. Vasantdada Sugar Inst., Pune, India. International Sugar Journal (1992), 94(1128), 322-4. CODEN: ISUJA3 ISSN: 0020-8841. Journal written in English. CAN 119:51640 AN 1993:451640 CAPLUS
Abstract
H2O2 can be used as a versatile processing aid in the manuf. of sucrose. It not only brings about the removal of color from the juice, but it also decreases its nonsucrose contents, e.g. amino acids, starch, reducing sugars, and polyphenols, thus improving the overall quality of the sucrose, including its ICUMSA color. The reagent is nontoxic, and processing with it is very clean. However, it is more useful in its corrective role when used as a complement to SO2 rather than as a substitute for it.
The action of hydrogen peroxide on pure solutions of glucose, fructose, sucrose lactose and maltose. Schonebaum, C. W. Recueil des Travaux Chimiques des Pays-Bas et de la Belgique (1922), 41 503-8. CODEN: RTCPB4 ISSN: 0370-7539. Journal language unavailable. CAN 17:10242 AN 1923:10242 CAPLUS
Abstract
The purpose of these expts. was to det. under what conditions these sugars are not acted upon by H2O2 so that H2O2 may be used to improve their solns. 4 g. of the sugar in 80 cc. of H2O, 0.1 N H2SO4 or 0.1 N NaOH + 4 cc. 3% H2O2 were made up to 100 cc. and kept 3 hrs. at room temp. or 70. The results are summarized in the table. These results are only applicable at the great H2O2 diln. used. At higher concns. the sugars are decompd. more rapidly. At low H2O2 concns. the attack on the sugars (except sucrose) is insignificant even at 70. In practice the nonsugar content of the solns. protects the sugars. Special expts. showed that heating neutral solns. of sucrose in the presence of even less than 0.15% H2O2 gave considerable inversion. The presence of minimal alkalinity protects sucrose from H2O2. Sugar juices can be treated with H2O2 if the soln. is kept alk.
Bibliographic Information
The utilization of hydrogen peroxide to control refinery syrup color. Messi, Sandro. Zuccherificio del Molise S.p.A. Stabilimento di Termoli, Termoli, Italy. Industria Saccarifera Italiana (2004), 97(3), 111-119. Publisher: Associazione Nazionale fra i Tecnici dello Zucchero e dellПAlcole, CODEN: INSIAN ISSN: 0019-7734. Journal written in Italian. CAN 142:299692 AN 2004:731479 CAPLUS
Abstract
A process using hydrogen peroxide was implemented at the Termoli sugar mill to improve the quality of white sugar by removing coloring substances. Melanoidins, caramel, and residual amino acids formed in remelting of brown sugar of low purity are the main coloring substances. The oxidizing radical mechanism of H2O2 promotes decompn. of these substances into lightly colored compds. of mol. wt. However, H2O2 increases the acidity of the melts, esp. weakly buffered juices that can lead to sucrose hydrolysis and subsequent inversion, depending on pH, temp., and type of juice. The inversion products are also colored, which nullify the treatment. The Termoli mill has metering pumps that supply 150 ppm H2O2 into the refinery syrup and a static mixer for homogeneous dispersion, thus avoiding points of high concn. which could promote inversion in high viscosity syrup. A pH-meter is used for in-situ real time monitoring and control of the metering pumps. The quality and chem. stability of the filter material used in decolorization processes can also be affected by oxidn. The advantages of the H2O2 process are: 31-32% decrease in syrup color; higher Brix of first run-off syrup due to less washing in centrifugation; limited color recycles; and higher centrifugation yield. The color of white sugar did not vary upon storage for over a year.
Bibliographic Information
Mill scale evaluation of hydrogen peroxide as a processing aid: quality improvement in plantation white sugar. Mane, Jyoti D.; Phadnis, Shashikant P.; Jambhale, Dilip B.; Yewale, Atmaram V. Vasantdada Sugar Institute, Pune, India. International Sugar Journal (2000), 102(1222), 530-533. Publisher: International Media Ltd., CODEN: ISUJA3 ISSN: 0020-8841. Journal written in English. CAN 134:267987 AN 2000:791436 CAPLUS
Abstract
The utility of H2O2 as an effective bleaching agent for raw juice, clarified juice, and syrup was previously demonstrated. The mill scale trials described here further demonstrate the utility of the reagent in decreasing the non-sugars contents of the treated products, and consequent improvement in their quality. Thus, in addn. to 12-35% color decrease, 17-21% decrease in polyphenols, 15-24.6% decrease in amino acids, 12-13% decrease in polysaccharides, and 15-22% decrease in SO2 content in the treated products was obsd. when H2O2 was used during sugar prodn. Moreover, the H2O2-treated sugar samples showed better keeping quality as judged by the substantially lower development of color in them than in the untreated sugar samples over a period of one year.
Bibliographic Information
Use of hydrogen peroxide for disinfection of a sugar extraction mixture. Kowalska, Malgorzata; Mossakowska-Weber, Krystyna. Inst. Przemyslu Cukrowniczego, Warsaw, Pol. Gazeta Cukrownicza (1998), 106(11), 204-207. Publisher: Wydawnictwo SIGMA-NOT, CODEN: GACUA2 ISSN: 0016-5395. Journal written in Polish. CAN 130:283618 AN 1999:85652 CAPLUS
Abstract
Both lab. expts. and full-scale mill trials showed that HCOH, which is currently used as disinfectant in sugar manuf. but may be potentially harmful to humans, can be replaced by H2O2. The effective H2O2 amt. is 230 g/ton sugar beets, but this amt. can be decreased to 100-150 g/ton sugar beets in sugar mills with continuous cossette extn. technol. However, acidification of water fed into the extractors cannot be done by SO2 which inactivates peroxy compds. The use of H2O2 does not result in degrdn. of sucrose.
Bibliographic Information
Effects of hydrogen peroxide on cane juice constituents. Mane, J. D.; Phadnis, S. P.; Jadhav, S. J. Vasantdada Sugar Inst., Pune, India. International Sugar Journal (1992), 94(1128), 322-4. CODEN: ISUJA3 ISSN: 0020-8841. Journal written in English. CAN 119:51640 AN 1993:451640 CAPLUS
Abstract
H2O2 can be used as a versatile processing aid in the manuf. of sucrose. It not only brings about the removal of color from the juice, but it also decreases its nonsucrose contents, e.g. amino acids, starch, reducing sugars, and polyphenols, thus improving the overall quality of the sucrose, including its ICUMSA color. The reagent is nontoxic, and processing with it is very clean. However, it is more useful in its corrective role when used as a complement to SO2 rather than as a substitute for it.
Re: Реакция перекиси водорода с сахаром
Нехорошо мед подделывать.Батька Махно писал(а):Прошу вас высказать свое мнение.
В раствор сахарного сиропа добавляется некоторое количество перекиси водорода и отдаётся пчёлам на подкормку.
Вступает ли сахар в реакцию с перекисью?
Вступает, а пчела как катализатор.
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Re: Реакция перекиси водорода с сахаром
Нет, дело не в том. Просто пчёлам на зиму опасно отдавать мёд, т.к. он может засахариться, и пчёлы его есть не будут. Чтобы его растворить нужна вода, а где её взять зимой?FOX-7 писал(а):Нехорошо мед подделывать.Батька Махно писал(а):Прошу вас высказать свое мнение.
В раствор сахарного сиропа добавляется некоторое количество перекиси водорода и отдаётся пчёлам на подкормку.
Вступает ли сахар в реакцию с перекисью?
Вступает, а пчела как катализатор.
Вопрос в том, не испортиться ли сахар? и будет ли перекись оказывать губительное влияние на различные бактерии и вирусы.
Re: Реакция перекиси водорода с сахаром
I am sorry, моя шутка неуместна.Батька Махно писал(а):Нет, дело не в том. Просто пчёлам на зиму опасно отдавать мёд, т.к. он может засахариться, и пчёлы его есть не будут. Чтобы его растворить нужна вода, а где её взять зимой?FOX-7 писал(а):Нехорошо мед подделывать.Батька Махно писал(а):Прошу вас высказать свое мнение.
В раствор сахарного сиропа добавляется некоторое количество перекиси водорода и отдаётся пчёлам на подкормку.
Вступает ли сахар в реакцию с перекисью?
Вступает, а пчела как катализатор.
Вопрос в том, не испортиться ли сахар? и будет ли перекись оказывать губительное влияние на различные бактерии и вирусы.
Перекись конечно же губительно действует на некоторые микроорганизмы, поэтому ее и используют в качестве обеззараживающего средства ввиде 3% раствора.
Свойства перекиси водорода очень сильно зависят от ее концентрации и среды в которой она находится (кислая, щелочная, температура и т.д.).
Я работал с 80%-ной, её например, хранят в алюминиевом сосуде - сильный окислитель, чрезвычайно взрывоопасна.
В вашем случае, скорее всего речь идет об очень разбавленных нейтральных растворах и поэтому вреда не будет. В последнее время я видел книжку о лечебных свойствах перекиси водорода. Её советуют пить три раза в день по три капли на стакан воды или где-то так, такое количество помогает восстановить обмен веществ в организме человека см. газету ЖОЗ (как насчет пчел я не знаю).
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Вы хоть сами-то читали те ссылки, которые дали. Мало того, что журналы экзотические, плюс язык оригинала. А SIG сообщил на русском, что он имеет сведения о стабилизации H2O2 сахаром. Это интересно.slavert писал(а):ссылок я наприводил больше чем надо
А ваши ссылки дают представление о полезности H2O2 как реагента (иногда в качестве + к SO2) улучшающего внешний вид и продолжительность хранения сиропов.
Т. есть, чтобы пчелы не пъянствовали в улеи и не заработали к лету "Delirium tremens”.
Последний раз редактировалось FOX-7 Вт окт 18, 2005 10:09 am, всего редактировалось 1 раз.
А если на эту ссылку внимательно посмотреть
Bibliographic Information
The action of hydrogen peroxide on pure solutions of glucose, fructose, sucrose lactose and maltose. Schonebaum, C. W. Recueil des Travaux Chimiques des Pays-Bas et de la Belgique (1922), 41 503-8. CODEN: RTCPB4 ISSN: 0370-7539. Journal language unavailable. CAN 17:10242 AN 1923:10242 CAPLUS
Abstract
The purpose of these expts. was to det. under what conditions these sugars are not acted upon by H2O2 so that H2O2 may be used to improve their solns. 4 g. of the sugar in 80 cc. of H2O, 0.1 N H2SO4 or 0.1 N NaOH + 4 cc. 3% H2O2 were made up to 100 cc. and kept 3 hrs. at room temp. or 70. The results are summarized in the table. These results are only applicable at the great H2O2 diln. used. At higher concns. the sugars are decompd. more rapidly. At low H2O2 concns. the attack on the sugars (except sucrose) is insignificant even at 70. In practice the nonsugar content of the solns. protects the sugars. Special expts. showed that heating neutral solns. of sucrose in the presence of even less than 0.15% H2O2 gave considerable inversion. The presence of minimal alkalinity protects sucrose from H2O2. Sugar juices can be treated with H2O2 if the soln. is kept alk.
Журнал есть в библиотеке химфака, насчет того что ссылки в экзотических журналах, вы ожидали что такой примитив в Nature напечатают?
Bibliographic Information
The action of hydrogen peroxide on pure solutions of glucose, fructose, sucrose lactose and maltose. Schonebaum, C. W. Recueil des Travaux Chimiques des Pays-Bas et de la Belgique (1922), 41 503-8. CODEN: RTCPB4 ISSN: 0370-7539. Journal language unavailable. CAN 17:10242 AN 1923:10242 CAPLUS
Abstract
The purpose of these expts. was to det. under what conditions these sugars are not acted upon by H2O2 so that H2O2 may be used to improve their solns. 4 g. of the sugar in 80 cc. of H2O, 0.1 N H2SO4 or 0.1 N NaOH + 4 cc. 3% H2O2 were made up to 100 cc. and kept 3 hrs. at room temp. or 70. The results are summarized in the table. These results are only applicable at the great H2O2 diln. used. At higher concns. the sugars are decompd. more rapidly. At low H2O2 concns. the attack on the sugars (except sucrose) is insignificant even at 70. In practice the nonsugar content of the solns. protects the sugars. Special expts. showed that heating neutral solns. of sucrose in the presence of even less than 0.15% H2O2 gave considerable inversion. The presence of minimal alkalinity protects sucrose from H2O2. Sugar juices can be treated with H2O2 if the soln. is kept alk.
Журнал есть в библиотеке химфака, насчет того что ссылки в экзотических журналах, вы ожидали что такой примитив в Nature напечатают?
***slavert писал(а): А если на эту ссылку внимательно посмотреть
Bibliographic Information
The action of hydrogen peroxide on pure solutions of glucose, fructose, sucrose lactose and maltose. Schonebaum, C. W. Recueil des Travaux Chimiques des Pays-Bas et de la Belgique (1922), 41 503-8. CODEN: RTCPB4 ISSN: 0370-7539. Journal language unavailable. CAN 17:10242 AN 1923:10242 CAPLUS
Abstract
The purpose of these expts. was to det. under what conditions these sugars are not acted upon by H2O2 so that H2O2 may be used to improve their solns. 4 g. of the sugar in 80 cc. of H2O, 0.1 N H2SO4 or 0.1 N NaOH + 4 cc. 3% H2O2 were made up to 100 cc. and kept 3 hrs. at room temp. or 70. The results are summarized in the table. These results are only applicable at the great H2O2 diln. used. At higher concns. the sugars are decompd. more rapidly. At low H2O2 concns. the attack on the sugars (except sucrose) is insignificant even at 70. In practice the nonsugar content of the solns. protects the sugars. Special expts. showed that heating neutral solns. of sucrose in the presence of even less than 0.15% H2O2 gave considerable inversion. The presence of minimal alkalinity protects sucrose from H2O2. Sugar juices can be treated with H2O2 if the soln. is kept alk.
Журнал есть в библиотеке химфака, насчет того что ссылки в экзотических журналах, вы ожидали что такой примитив в Nature напечатают?
Нет, с этим все ясно, спасибо, еще раз прочитал внимательно. Когда возник вопрос об ингибировании разложения перекиси водорода сахарами, ваши ссылки вошли в противоречие. Поэтому и был задан вопрос к автору, что есть у него. У вас это делает минимальное количество щелочи (красным), а что хотел сказать SIG было бы тоже интересно.
P.S.
К cожалению, не везде есть библиотека химфака. Ну не в Nature, так хотя бы в "New Пчеловодство Казахстана".
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