1. Sugar Cubes, Flavored Sugars, Colored Sugar, Tea Parties, Tea, Flavor Sugar, Ginger Sugar, Brown Sugar, Monkfruit Sweetener Cubes SugarCoffeeAndTea

2. Carbohydrates are also called sugars in general some partially methylated sugars and amino sugars and amino sugars naturally and one natural nitro sugar is known

3. Gaschromatographic results of the acetylated sugars and sugar alcohols correspond with TLC values.

4. Added sugars include sugars that are Added during the processing of foods (such as sucrose or dextrose), foods packaged as sweeteners (such as table sugar), sugars from syrups and honey, and

5. This type of sugar is chemically indistinguishable from naturally occurring sugars, but the term "Added sugar" is used to identify sweetened foods.

6. Added sugars are sugar carbohydrates (caloric sweeteners) Added to food and beverages during their production (industrial processing)

7. A statement is made on the package labeling about the health effects of sugar Alcohols or sugars (when sugar Alcohols are present in the food)

8. The mushroom also contains a sugar-binding protein, or lectin, that has affinity for the sugars xylose and melibiose.

9. Messor Barbarus does not necessarily need sugars, but if youy feed them sugar, do it on a cotton ball because the workers drown easily in the honey or sugar water

10. What is Alginate? Alginate is a polysaccharide, made up of chains of sugar units that can be thousands of sugars long

11. Confectioners' sugar is used to refer to any of a variety of refined sugars that have been finely ground into a powdery form

12. Sugar alcohols are also resistant to metabolism by the bacteria in the mouth which break down sugars and starches to release decay-causing acids.

13. Systems for converting aldose sugars to ketose sugars and separating and/or concentrating these sugars using differences in the sugars' abilities to bind to specific affinity ligands are described.

14. The metabolism of these sugars is regulated in a hierarchical manner, where lactose is the preferred sugar, followed by L-Arabinose, and then D-xylose.

15. Young Calves lack certain digestive enzymes and are therefore unable to completely digest starch, some sugars (e.g., sucrose or table sugar), and some types of fat

16. Glucose and lactose are sugars.

17. Fruit juices contain natural sugars.

18. Astraea allulose is used in food and beverage applications to replace typical full calorie sugars such as sucrose (table sugar) and High Fructose Corn Syrup to reduce calories.

19. Added sugars are sugars and syrups put in foods during preparation or processing, or Added at the table

20. Sugars are reabsorbed in the kidney.

21. Sugars, starches and fiber are Carbohydrates

22. First of all, carbohydrate is the nutritional category for sugars and molecules that your body breaks down to make sugars.

23. Disclosed is an oligoamino sugar compound which has a high affinity for a double-stranded nucleic acid and has 3 to 6 sugars bound thereto, such as 2,6-diamino-2,6-dideoxy-α-(1→4)-D-glucopyranose oligomer, or a salt of the oligoamino sugar compound.

24. Sugars, starches, and cellulose are all Carbohydrates.

25. Powdered sugar, also called Confectioners' sugar, 10X sugar or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state

26. Sugars, starches, and cellulose are all Carbohydrates.

27. Sugar cane is refined into sugar.

28. Foods Containing Added Sugars The major sources of Added sugars are regular soft drinks, sugars, candy, cakes, cookies, pies and fruit drinks (fruitades and fruit punch); dairy desserts and milk products (ice cream, sweetened yogurt and

29. Added sugars matter because, well, they add up

30. In other words, it encompasses any sugar with a fine grain including Confectioners’ sugar. Confectioners’ sugar is a powdered sugar though not all powdered sugar is Confectioners’ sugar.

31. How many sugars do you take in coffee?

32. 16 Sugar cane is refined into sugar.

33. Some sugar-coated cereals are 50% sugar.

34. Refined sugars are absorbed into the bloodstream very quickly.

35. The affination syrup, which is the dark brown syrup separated from the raw sugar, can then be clarified, filtered and partially decolourized to make specialty soft sugars such as brown, yellow and Demerara style.

36. The enzymes remanufactured the hydrocarbons into carbohydrates -- fungal sugars.

37. Column and pre-column, suitable for analysis of sugars

38. Yet fructose (fruit sugar) is also a sugar.

39. Those simple sugars then move along to the respirators, another set of microbes that snatch up these simple sugars and burn them as fuel.

40. Aphids need nitrogen, but phloem juices contain mostly sugars

41. 8 Refined sugars are absorbed into the bloodstream very quickly.

42. The main sugar-containing feedstocks include sugar cane, sweet beet, sugar grass stalks and Jerusalem artichoke.

43. Detector, suitable for analysis of sugars, e.g., Refractive Index Detector

44. Plants produce sugars and starch to provide themselves with energy.

45. Caster sugar, also known as castor sugar or super-fine sugar, is frequently used in British baking.It melts and incorporates quicker than regular granulated sugar without the added cornstarch of powdered sugar

46. Sugar transport in phloem depends on sugar transporters, and sugar transporters have dual functions, i.

47. Sugar is obtained by crushing and processing sugar cane.

48. Vintage Bordello Pink Cabbage Sugar Bowl, Vintage Bordello Sugar Dish, Vintage Pink Sugar Dish, Pink Kitchen Decor

49. Added sugars consumption varies by age, sex, race, and ethnicity

50. Elevated blood sugars increase the risk of developing gum disease .

51. “sugar Ants” with the real sugar ant, the banded sugar ant, which is found primarily in Australia.

52. Sugars in Alginate consist of guluronate (G), mannuronate (M) or guluronate-mannuronate blocks, and the proportion of the different sugars determines how strong a gel is formed.

53. (g)operations to colour sugar or form sugar lumps;

54. Carbohydrates are broken down by the body into simple sugars

55. 12 Pulverized sugar is prepared from granulated sugar by grinding.

56. Boost! is available in original (sugar and caffeine), caffeine free, sugar free with caffeine and sugar free without

57. Plaque bugs convert the sugars in foods and drinks to acids .

58. Sulphated sugars to increase activity of sulphatases en lysosomal storage disorders

59. For example, copper salts are used to test for reducing sugars.

60. AcrylAmide in food forms from sugars and an amino acid that

61. 11 Sugar is obtained by crushing and processing sugar cane.

62. The two most commonly used Bioplastics are PHA, short for polyhydroxyalkanoate, generally made from sugars that are grown from algae, and PLA, for polylactic acid, which is made from the sugar found in crops like corn and sugarcane

63. Bagasse definition, crushed sugar cane or beet refuse from sugar making

64. A sugar storm.

65. "No Added Sugar".

66. Starch, sugar, sugar alcohol of starch hydrolysates for use in dietetic preparations

67. The Sugar Lab Confectioners Sugar - Extra Coarse Baking Sugar - 2 Pounds - Con AA - Sugar Crystals for Baking and Cupcake Decorations - Excellent for Decorating Candy - Perfect for Bakeries

68. Bagasse contains mainly cellulose, hemicellulose, pentosans, lignin, sugars, wax, and minerals

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70. What Is Confectioners' Sugar? Products marketed as Confectioners' sugar by brands like Dominos are actually made using powdered sugar

71. Confectioners’ Sugar Frosting

72. For example, sugar.

73. Sesame oil, sugar!

74. The Creaming method for cookies is a way to mix our butter (or fat) and sugars together to help leaven (make rise) our cookies in the oven. It helps to properly cream (aka) mix our fats and sugar together

75. Mechanical sugar harvester.

76. Aspartame is a low-calorie sweetener that has been used for decades as a way to lower one’s intake of added sugars while still providing satisfaction from enjoying something sweet. Aspartame is about 200 times sweeter than sugar, and as such only a small amount of the sweetener is needed to match the sweetness provided by sugar.

77. Amylase is an enzyme that is used to turn starches into sugars

78. HemiAcetals and Acetals are important functional groups because they appear in sugars

79. At certain temperatures the enzymes start to convert starches into simple sugars.

80. Much of the sugar in processed and packaged foods is Added sugar