Latest Sucrose Stories

2011-12-13 22:27:03

Researchers discover the protein that transports sucrose to the plant´s vascular pathways Plants must supply their various tissues with the carbohydrates they produce through photosynthesis in the leaves. However, they do not have a muscular pump like the human heart to help transport this vital fuel. Instead, they use pump proteins in their cell membranes for this purpose. Together with colleagues from the Carnegie Institution for Science in California, Alisdair Fernie from the Max...

2011-12-09 11:52:42

Food prices are soaring at the same time as the Earth's population is nearing 9 billion. As a result the need for increased crop yields is extremely important. New research led by Carnegie's Wolf Frommer into the system by which sugars are moved throughout a plant -- from the leaves to the harvested portions and elsewhere -- could be crucial for addressing this problem. Their work is published Dec. 8 by Science Express. Just as it's necessary for the human body to move nutrients to all of...

2011-08-10 18:19:29

A new study has created an analog of what researchers think the first multicellular cooperation might have looked like, showing that yeast cells"”in an environment that requires them to work for their food"”grow and reproduce better in multicellular clumps than singly. A team of researchers, led by Harvard professor Andrew Murray, found that cells of brewer's yeast that clumped together were able more effectively to manipulate and absorb sugars in their environment than were...

2011-07-25 14:05:11

Flying in the face of years of scientific belief, University of Illinois researchers have demonstrated that sugar doesn't melt, it decomposes. "This discovery is important to food scientists and candy lovers because it will give them yummier caramel flavors and more tantalizing textures. It even gives the pharmaceutical industry a way to improve excipients, the proverbial spoonful of sugar that helps your medicine go down," said Shelly J. Schmidt, a University of Illinois professor of food...

2011-06-28 00:00:31

Scientific review from the founder and director of Rippe Health shows removing flavored milk from schools will remove more than just sugar and calories Washington, DC (PRWEB) June 27, 2011 At a time when many school systems are being asked to remove chocolate milk, leading cardiologist Dr. James Rippe of Rippe Health is making the case with the research to keep it on school cafeteria menus. Due to heightened fears over health concerns, schools across the country have banned chocolate milk,...

2011-04-15 08:16:00

DENVER, April 15, 2011 /PRNewswire/ -- There's nothing sweet about sugar when it comes to your weight-- and health. As long as you're consuming lots of the sweet stuff, your body has difficulty burning your own body fat for energy, the crux of the Atkins Diet(TM). Furthermore, as outlined by science journalist Gary Taubes in his forthcoming April 17, 2011 New York Times magazine article, "Is Sugar Toxic?" and book, Why We Get Fat: And What to Do About It, the typical American diet...

2011-04-07 05:00:00

Replacing high fructose corn syrup with sugar makes no nutritional difference WASHINGTON, April 7, 2011 /PRNewswire-USNewswire/ -- The April 1 announcement by Fairfax County Public Schools for the return of chocolate milk to elementary schools may mislead parents and students about sweeteners. The decision to once again offer chocolate milk to students is commendable. However, it is unfortunate that the district chose to deprive students of chocolate milk for eight months in order to...

2011-03-09 08:37:32

(Ivanhoe Newswire) "“ Why do we constantly crave that chocolate or those sweet tarts? Scientists have discovered that taste cells have several addition sugar detectors on top of the previously known sweet receptor. This could be a key step in developing strategies to limit overconsumption, according to this study. "Detecting the sweetness of nutritive sugars is one of the most important tasks of our taste cells," senior author Robert F. Margolskee, M.D., Ph.D., a molecular...

Word of the Day
  • A Roman unit of weight, 1⁄1728 of a pound.
  • A weight of four grains used in weighing gold and precious stones; a carat.
  • In anatomy, a formation suggesting a husk or pod.
  • The lowest unit in the Roman coinage, the twenty-fourth part of a solidus.
  • A coin of base silver of the Gothic and Lombard kings of Italy.
'Siliqua' comes from a Latin word meaning 'a pod.'