[Sca-cooks] Left=hand sugar

[Edouard de Bruyerecourt]

Randy Goldberg MD wrote:

> Sorry, you're mistaken in your definitions. Most biological molecules have
> an asymmetry to them - it has to do with the geometric shape of a carbon
> atom when it's fully bound. Solutions of biologic molecules cause polarized
> light to rotate when passed through them. L compounds rotate the light to
> the left (levo), while D compounds rotate the light to the right (dextro).
> D-glucose, or dextrose, rotates polarized light to the right when the light
> shines through it.

Ah, that was it! I read that once a long time ago and jumbled the
concept. I was wondering how one could get a right- or left-hand turn
with a hexose molecule....

> That being said, we are probably talking about sucrose made with L sugars.
> Common table sugar, or sucrose, is composed of two linked simple sugars,
> hence the term "disaccharide". Sucrose is composed of one glucose and one
> fructose. Two glucose molecules linked together form maltose, and so on.

Does this relate to why sucrose if metabolized more rapidly in the body
than glucose or fructose? Something I just read, touching on athletic
nutrition.

Edouard

You might know, then, the answer I've been wondering about for months.
When glucose converts to glycogen, does it give off an actual water
molecule, or just two H and an O?
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