CHEM 181 Lecture Notes - Lecture 4: High Fructose Corn Syrup, Norbert Rillieux, Sugarcane

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Ariel Fenster

Document Summary

Columbus discovered sugar for north americas (& europe) in west. Pot to grind down sugar cane called deficator" (laborious process, slaves) Us patent, norbert rillieux latent heat of water. Described how to extract the sugar more effectively. Beet + cane sugar = total sugar production (mostly cane production) Population 7 billion: ~23 kg (~51 lbs) per capita. In 1990s, cuba led all countries consuming about 80 kg (176 lbs)/ person/ year. Different sources may indicate differently, e. g. brazil claimed to be top consumer. Hfcs = high fructose corn syrup (= glucose + fructose maximum 90% fructose) Corn starch is made of a polymer of glucose enzymes are used to break this down into single units of glucose. Three enzymes used in breakdown of corn starch: Alpha-amylase: breaks down all bonds between glucose units so product is pure glucose. Glucoamylase: converts many glucose molecules into fructose (sweeter)