serw-MX  [xml]  

 DeCS Categories

B01 Eukaryota .
B01.650 Plants .
B01.650.940 Viridiplantae .
B01.650.940.800 Streptophyta .
B01.650.940.800.575 Embryophyta .
B01.650.940.800.575.912 Tracheophyta .
B01.650.940.800.575.912.250 Magnoliopsida .
B01.650.940.800.575.912.250.822 Poaceae .
B01.650.940.800.575.912.250.822.835 Saccharum .
D01 Inorganic Chemicals .
D01.029 Acids .
D02 Organic Chemicals .
D02.241 Carboxylic Acids .
D02.241.081 Acids, Acyclic .
D02.241.081.844 Sugar Acids .
D02.241.511 Hydroxy Acids .
D02.241.511.902 Sugar Acids .
D03 Heterocyclic Compounds .
D03.633 Heterocyclic Compounds, Fused-Ring .
D03.633.100 Heterocyclic Compounds, 2-Ring .
D03.633.100.759 Purines .
D03.633.100.759.646 Purine Nucleotides .
D03.633.100.759.646.138 Adenine Nucleotides .
D03.633.100.759.646.138.124 Adenosine Diphosphate .
D03.633.100.759.646.138.124.070 Adenosine Diphosphate Sugars .
D09 Carbohydrates .
D09.067 Amino Sugars .
D09.301 Dietary Carbohydrates .
D09.301.831 Dietary Sugars .
D09.301.831.500 High Fructose Corn Syrup .
D09.408 Glycosides .
D09.408.620 Nucleotides .
D09.408.620.569 Nucleoside Diphosphate Sugars .
D09.408.620.569.070 Adenosine Diphosphate Sugars .
D09.811 Sugar Acids .
D09.947 Sugars .
D09.947.500 Dietary Sugars .
D09.947.500.500 High Fructose Corn Syrup .
D13 Nucleic Acids, Nucleotides, and Nucleosides .
D13.695 Nucleotides .
D13.695.667 Purine Nucleotides .
D13.695.667.138 Adenine Nucleotides .
D13.695.667.138.124 Adenosine Diphosphate .
D13.695.667.138.124.070 Adenosine Diphosphate Sugars .
D13.695.827 Ribonucleotides .
D13.695.827.068 Adenine Nucleotides .
D13.695.827.068.124 Adenosine Diphosphate .
D13.695.827.068.124.070 Adenosine Diphosphate Sugars .
D13.695.827.708 Nucleoside Diphosphate Sugars .
D13.695.827.708.070 Adenosine Diphosphate Sugars .
D27 Chemical Actions and Uses .
D27.720 Specialty Uses of Chemicals .
D27.720.372 Food Ingredients .
D27.720.372.300 Food Additives .
D27.720.372.300.353 Flavoring Agents .
D27.720.372.300.353.609 Sweetening Agents .
D27.720.372.300.353.609.750 Nutritive Sweeteners .
D27.720.372.300.353.609.750.500 High Fructose Corn Syrup .
G07 Physiological Phenomena .
G07.203 Diet, Food, and Nutrition .
G07.203.300 Food 4276 .
G07.203.300.362 Dietary Carbohydrates .
G07.203.300.362.831 Dietary Sugars .
G07.203.300.362.831.500 High Fructose Corn Syrup .
G07.203.300.514 Food Ingredients .
G07.203.300.514.500 Food Additives .
G07.203.300.514.500.400 Flavoring Agents .
G07.203.300.514.500.400.700 Sweetening Agents .
G07.203.300.514.500.400.700.750 Nutritive Sweeteners .
G07.203.300.514.500.400.700.750.500 High Fructose Corn Syrup .
J02 Food and Beverages .
J02.500 Food 4276 .
J02.500.362 Dietary Carbohydrates .
J02.500.362.831 Dietary Sugars .
J02.500.362.831.500 High Fructose Corn Syrup .
J02.500.514 Food Ingredients .
J02.500.514.500 Food Additives .
J02.500.514.500.400 Flavoring Agents .
J02.500.514.500.400.700 Sweetening Agents .
J02.500.514.500.400.700.750 Nutritive Sweeteners .
J02.500.514.500.400.700.750.500 High Fructose Corn Syrup .
SP4 Environmental Health .
SP4.011 Science .
SP4.011.097 Chemistry .
SP4.011.097.039 Chemical Compounds .
SP4. Acids .
SP8 Disasters .
SP8.473 Risk 17142 .
SP8.473.654 Hazards .
SP8.473.654.412 Technological Threats .
SP8.473.654.412.052 Substances, Products and Materials .
SP8.473.654.412.052.080 Processes of Substances, Products and Materials .
SP8.473.654.412.052.080.115 Production of Substances, Products and Materials .
SP8.473.654.412. Product Synthesis .
SP8.473.654.412. Acids .
VS2 Health Surveillance of Products .
VS2.001 Control and Sanitary Supervision of Foods and Beverages .
VS2.001.001 Food 4276 .
VS2.001.001.002 Industrialized Foods .
VS2. Sugars .
 Synonyms & Historicals
Sugar Acids .
Acids, Sugar .
MONOSACCHARIDES and other sugars that contain one or more carboxylic acid moieties. .
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. .
Amino Sugars .
Sugars, Amino .
SUGARS containing an amino group. GLYCOSYLATION of other compounds with these amino sugars results in AMINOGLYCOSIDES. .
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. .
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. .
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) .
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. .