Tag: Enzymatic reaction

The human body naturally converts sucrose into glucose and fructose during digestion, using an enzyme called sucrase. This chemical reaction, known as hydrolysis, can also be replicated in a laboratory or food production setting using either enzymes or an acid catalyst to break the bond between the two monosaccharides. Understanding this process is fundamental in both organic chemistry and the food industry.

When subjected to heat above 186°C, sucrose does not simply melt but instead begins a complex thermal decomposition process known as caramelization. The decomposition of sucrose is a fundamental chemical reaction that can follow several distinct pathways depending on the conditions, including temperature, acidity, and the presence of water.

Over 160 million metric tons of sucrose are produced globally every year, but what happens to sucrose during hydrolysis is critical for its use in food, industry, and biological processes. This process breaks the disaccharide down into its sweeter, more versatile components: glucose and fructose.

Over 2,600 years ago, ancient texts recorded garlic's medicinal properties, but modern science has revealed a crucial step for maximizing its benefits. To get the most from raw garlic, you must wait 10 to 15 minutes after crushing or chopping it. This resting period allows an essential enzymatic reaction to occur, which produces the potent compound allicin.