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Clinical pharmacy PharmD program Third level Phytochemistry-1 (PG-504)

• Sweetness:

Sucrose can be considered as the base of measuring the sweetness of different

sugars and other materials:

Substance Degree of sweetness Remarks

Sucrose 100 Standard

D-Glucose 74.3 Less sweet

D-Fructose 173.3 The sweetest

Invert 123 sweeter than
sugar sucrose

Lactose 16 Very less sweet

• The sweetest of the natural monosaccharide is fructose

• It can be fermented by invertase.

• It is a non-reducing; i.e., cannot reduce Fehling’s reagent, cannot form an

osazone.

Fermentation:

• Sucrose and maltose can be fermented when yeast is added because yeast

contains the enzymes: invertase and maltase.

• Lactose will not ferment because yeast does not contain lactase.

Chemical tests:

1) It gives permanent violet color with solution of cobalt nitrate in presence
of sodium hydroxide.

2) It gives red color with resorcinol in presence of HCl.
Uses:

1) Preparation of syrups.

2) Nutrient and demulcent.

3) In high concentration, as preservative.

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