The maltose (malt sugar) consists of 2 remains of glucose, is formed at partial hydrolytic splitting of starch and a glycogen — the main reserve carbohydrates of plants and animals. Contains in the sprouted grain, treacle. At hydrolysis of a maltose glucose is formed.
Low-molecular fatty acids happen only limit. Oil, kapron, kaprinovy, kaprilovy acids concern to them. They are rastvorima in water, letuch with water vapor, possess an unpleasant smell.
As well as all proteins, enzymes are constructed of amino acids which remains in a molecule of each enzyme are connected in a certain sequence in a polypeptide chain. An order of alternation of amino acids in a polypeptide chain and their number are characteristic for each this enzyme.
Fats have a number of the general properties. They it is easier than water, their density makes 0,91 — 0,9 Fats of a rastvorima in organic solvents (gasoline, chloroform. Those fats at which temperature of melting is lower are easier acquired or is close to the body temperature of the person.
The merchandizing of foodstuff studies physical, chemical and biochemical properties of products, their quality, and also influence on these indicators of various factors connected with the production technology and storage of food.
At milk boiling, baking of bread there is an interaction of sugars to amino acids of proteins. As a result of this reaction the melanoidins giving cream color to baked milk and brown — a crust of the baked bread are formed.
Enzymes — it the substances of the proteinaceous nature developed by an animal cage and which are carrying out a role of the catalyst of all biochemical processes. Breath and work of heart, growth and cell fission, muscular contraction, digestion and assimilation of food, synthesis and disintegration of all biological substances — are caused by fast and uninterrupted action of certain fermental systems.
All organic nutrients eventually arise from the carbohydrates formed by plants in the course of photosynthesis which happens in green parts of plants with the participation of a chlorophyll due to use of carbonic acid, water and light energy. Approximate calculation shows that annually in the course of photosynthesis on Earth is formed about 4 h10 11 tons of carbohydrates.