Sugars. Sugar . Short chain carbohydrate molecules that have hydroxyl groups attached to each carbon atom unit with the exception of one carbon that has a doubly-bond aldehyde or ketone oxygen. Cyclical sugar molecules are formed when the aldehyde or ketone groups respectively form a hemiacetal or hemiketal bond with one of the hydroxyl carbons. The three dimensional structure of the sugar molecule occurs in a vast array of biological and synthetic classes of specialized compounds including AMINO SUGARS; CARBASUGARS; DEOXY SUGARS; SUGAR ACIDS; SUGAR ALCOHOLS; and SUGAR PHOSPHATES. . 0.76
Amino Sugars. Sugars, Amino . SUGARS containing an amino group. GLYCOSYLATION of other compounds with these amino sugars results in AMINOGLYCOSIDES. . 0.62
Adenosine Diphosphate Sugars. Diphosphate Sugars, Adenosine . Sugars, ADP . Sugars, Adenosine Diphosphate . ADP Sugars . Esters formed between the aldehydic carbon of sugars and the terminal phosphate of adenosine diphosphate. . 0.62
Saccharum. Saccharum officinarum . Saccharum spontaneum . Sugarcanes . Sugarcane . A plant genus of the family POACEAE widely cultivated in the tropics for the sweet cane that is processed into sugar. . 0.62
Acids. Chemical compounds which yield hydrogen ions or protons when dissolved in water, whose hydrogen can be replaced by metals or basic radicals, or which react with bases to form salts and water (neutralization). An extension of the term includes substances dissolved in media other than water. (Grant & Hackh's Chemical Dictionary, 5th ed) . 0.61
High Fructose Corn Syrup. Corn Sugar . Glucose-Fructose Syrup . High-Fructose Maize Syrup . Isoglucose . Maize Syrup . Glucose Fructose Syrup . High Fructose Maize Syrup . Maize Syrup, High-Fructose . Sugar, Corn . Syrup, Glucose-Fructose . Syrup, High-Fructose Maize . Syrup, Maize . Syrup made from corn used widely in foods and beverages as a cheaper alternative sweetener to SUCROSE (common table sugar). It is generated by enzymatic processing of natural corn syrup to produce a liquid most widely composed of 42 or 55% FRUCTOSE, GLUCOSE, and various POLYSACCHARIDES. . 0.58