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Mannitol is a type of sugar alcohol used as a sweetener and medication. [ 5 ] [ 6 ] It is used as a low calorie sweetener as it is poorly absorbed by the intestines . [ 5 ] As a medication, it is used to decrease pressure in the eyes, as in glaucoma , and to lower increased intracranial pressure .
The enzyme mannitol-1-phosphatase (EC 3.1.3.22) catalyzes the reaction D -mannitol 1-phosphate + H 2 O ⇌ {\displaystyle \rightleftharpoons } D -mannitol + phosphate This enzyme belongs to the family of hydrolases , specifically those acting on phosphoric monoester bonds.
In enzymology, a d-mannitol oxidase (EC 1.1.3.40) is an enzyme that catalyzes the chemical reaction mannitol + O 2 ⇌ {\displaystyle \rightleftharpoons } mannose + H 2 O 2 Thus, the two substrates of this enzyme are mannitol and O 2 , whereas its two products are mannose and H 2 O 2 .
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Mannitol is a reduced mannose, so it no longer adheres to the 1 C, 2 H, 1 O ratio of atoms. Mauvila 07:38, 14 April 2007 (UTC) In the article as it stands now mannitol is referred to as a "Sugar alcohol". This is correct according to the definition of a sugar alcohol on its wikipedia page Echinoidea 15:04, 29 September 2008 (UTC)
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative.It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.
The Gathering of the Manna by James Tissot. Manna (Hebrew: מָן, romanized: mān, Greek: μάννα; Arabic: اَلْمَنُّ), sometimes or archaically spelled mana, is described in the Bible and the Quran as an edible substance that God bestowed upon the Israelites while they were wandering the desert during the 40-year period that followed the Exodus and preceded the conquest of Canaan.
Xylitol has about the same sweetness as sucrose, [15] but is sweeter than similar compounds like sorbitol and mannitol. [10] Xylitol is stable enough to be used in baking, [18] but because xylitol and other polyols are more heat-stable, they do not caramelise as sugars do. When used in foods, they lower the freezing point of the mixture. [19]