AMYLOPECTIN

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" height=30 BGCOLOR="#006699" TEXT="#080000"> <div> <FONT SIZE="2" COLOR="#FFFBF0" FACE="Arial" ><B>CHEMISTRY SCHOOL</B></FONT><B> </B><FONT SIZE="1" COLOR="#FFFFCC" FACE="Arial" ><B> </B></FONT><A HREF="index.htm" TARGET="_top" TITLE="CHEMISTRY SCHOOL"><U>HOME PAGE</U></A><B>  •  </B><A HREF="sugars_and_carbohydrates.htm" TARGET="_top" TITLE="WHAT ARE SUGARS and CARBOHYDRATES"><U>SUGARS & CARBOHYDRATES • INDEX</U></A><A HREF="sugars_and_carbohydrates.htm" TARGET="_top" TITLE="WHAT ARE SUGARS and CARBOHYDRATES"><U> </U></A>     <FONT SIZE="1" COLOR="#FFFFCC" FACE="Arial" >AMYLOPECTIN <B> • </B><I><B> </B></I><I>AH -MEE - LOH-PEK-TIHN</I></FONT></div> <div> </div> </td> </tr><tr> <td valign="top" height=450 BGCOLOR="#FFFFCC" TEXT="#080000"> <div> <TABLE BORDER="1" CELLPADDING="2" CELLSPACING="0" WIDTH="766" BORDERCOLORLIGHT="#993380" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" BGCOLOR=#FFFFCC > <tR> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 HEIGHT= 48 WIDTH="758"><div> <B>AMYLOPECTIN....THE SUGAR IN ROASTED NUTS & PEANUTS</B></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 742 ><NOBR><div> <TABLE BORDER="1" CELLPADDING="6" CELLSPACING="0" WIDTH="750" BORDERCOLORLIGHT="#993399" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 166 ><NOBR><div> WHEN WE FIRST WERE ASKED BY, </div> <div> KING EDWARD TO STUDY AMYLOPECTIN</div> <div> WE WERE QUITE SURPRISED, </div> <div> BECAUSE, AMYLOPECTIN IS IN PEANUTS.</div> <div> AND ONLY AMERICAN EAT THEM.</div> <div> I SAID TO THE KING,</div> <div> WHY AN AMERICAN PEANUT SUGAR ?</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ed3d98a0.gif" border=0 width="217" height="138" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </NOBR></tD> <tD VALIGN=CENTER><NOBR><div>  HE SAID, I AM CRAZY ABOUT</div> <div>  THOSE SALTY AMERICAN PEANUTS,</div> <div>  THOSE PEANUTS & THEIR BEERS,</div> <div>  REALLY KEEP ME GOING.</div> <div>  A FEW YEARS LATER HE MARRIED</div> <div>  A PEANUT LOVING, AMERICAN GIRL,</div> <div>  AND BECAME THE DUKE OF WINDSOR .</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 137 ><NOBR><div> <IMG SRC="ed59f710.gif" border=0 width="159" height="113" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A 1939 STUDY OF AMYLOPECTIN </div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ed79f710.gif" border=0 width="159" height="113" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A MOLECULAR STUDY OF THE SIDE</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ed99c710.gif" border=0 width="156" height="113" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A COMPUTER SIMULATION OF THE SIDE</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 126 ><NOBR><div> <IMG SRC="edb6e660.gif" border=0 width="110" height="102" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A 1996 TRANSVERSE STUDY </div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="edd6e660.gif" border=0 width="110" height="102" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A MOLECULAR STUDY OF THE END</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="edf6e660.gif" border=0 width="110" height="102" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A COMPUTER SIMULATION OF THE ENDS</div> </NOBR></tD> </tR> </TABLE></div> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="725" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=BOTTOM HEIGHT= 240 ><NOBR><IMG BORDER="0" SRC="1x1.gif" HEIGHT="240" ALIGN="bottom" WIDTH="-2" HSPACE="0" VSPACE="0"></NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> AMYLOPECTIN, IS A PLANT STARCH,</div> <div> FOUND IN MANY TREE NUTS & PEANUTS,</div> <div> THAT WE USE IN THE PERIOSTEUM OF OUR LARGER BONES.</div> <div> ALL THAT SCIENTISTS KNEW, FROM THE EARLY,</div> <div> 1939 X-RAY STUDYS, BY THE KINGS COLLEGE LABORATORY</div> <div> WAS THAT IT HAD, MANY SIDE BRANCHES.</div> <div> THEN, RECENTLY, THE KINGS COLLEGE SCIENTISTS,</div> <div> STUDIED THAT COMPLEX CARBOHYDRATE AGAIN,</div> <div> WITH A NEW, SCANNING ELECTRON MICROSCOPE.</div> <div> THEY WERE VERY SURPRISED, TO SEE, ONLY SIX HITS,</div> <div> UPON THE NUCLEI, IN THE ATOMS, IN THE MOLECULE,</div> <div> BECAUSE, THEIR 1939, SIDE STUDY, HAD 20 HITS.</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> THEN, DR.MANLY, THE RESEARCHER, WHO DISCOVERED,</div> <div> THE MAJORITY OF THE SHAPES OF THE OTHER </div> <div> NATURAL SUGARS, OFFERED TO MAK.E SEVERAL,</div> <div> MOLECULAR FORM STUDYS, OF BOTH THEIR STUDIES. </div> <div> HE WAS ABLE. TO SENSE, FROM THE TRI-ANGULAR GRID,</div> <div> IN THE 1996 STUDY, THAT AMYLOPECTIN, </div> <div> WAS A PRISMATIC TRIGONAL MOLECULE.</div> <div> THE 1939 STUDY, INDICATED, IT HAD A ANHYDRIC CORE,</div> <div> WITH TWO ARENE ALDEHYDE RINGS, AT ITS CORE,</div> <div> THAT ARE BONDED TOGETHER,. WITH<A HREF="simplified_atomic_names.htm" TARGET="_top" TITLE="NEW SIMPLIFIED NAMES"><U> </U></A><A HREF="simplified_atomic_names.htm" TARGET="_top" TITLE="NEW SIMPLIFIED NAMES"><U>OCSION</U></A> ATOMS,</div> <div> AND SIX, ETHYL ESTER SIDE BRANCHES,</div> <div> AS SHOWN, IN THE COMPUTER SIMULATIONS ABOVE.</div> </NOBR></tD> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 HEIGHT= 51 WIDTH="758"><div> <B>THE STRUCTURE OF NATURAL AMYLOPECTIN</B></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 343 ><NOBR><div> <TABLE BORDER="1" CELLPADDING="2" CELLSPACING="0" WIDTH="755" BORDERCOLORLIGHT="#CC6600" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER ROWSPAN=2 HEIGHT= 232 ><NOBR><div> <IMG SRC="ee1c67e0.gif" border=0 width="198" height="126" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> PRISMATIC TRIGONAL AMYLOPECTIN </div> <div> IS FOUND IN MANY NUTS </div> <bR> <div>    THE STRUCTURAL DRAWING ON THE RIGHT  >>>></div> <div>    IS A SIMULATED LONGITUDINAL SECTION </div> <div>    THRU A MOLECULE OF AMYLOPECTIN.</div> <bR> </NOBR></tD> <tD VALIGN=CENTER ROWSPAN=2><NOBR><div> <IMG SRC="ee386600.gif" border=0 width="134" height="96" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="ee5e5ad0.gif" border=0 width="229" height="173" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> THE STRUCTURAL FORMULA OF AMYLOPECTIN</div> </NOBR></tD> </tR> <tR> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 HEIGHT= 53 WIDTH="758"><div> <B>THE GENERAL FORMULA FOR NATURAL AMYLOPECTIN</B></div> </tD> </tR> <tR> <tD VALIGN=CENTER BGCOLOR=#FFFF99 HEIGHT= 109 WIDTH="758"><div> <B>AMYLOPECTIN  ~  AMYLODEN.AO3</B></div> <div> A ETHYL ESTER BI-ALDERENE STARCH</div> <div> <B>3(C</B><FONT SIZE="1" COLOR="#660033" FACE="Swiss 721 SWA" ><B>6</B></FONT><B>H</B><FONT SIZE="1" COLOR="#660033" FACE="Swiss 721 SWA" ><B>10</B></FONT><B>O</B><FONT SIZE="1" COLOR="#660033" FACE="Swiss 721 SWA" ><B>5</B></FONT><B>) = 18.CBN+15.OCS+30.HDR</B></div> </tD> </tR> <tR> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 HEIGHT= 99 ><NOBR><div> NO DIRECTIONS FOR SYNTHESIZING AMYLOPECTIN ARE GIVEN, </div> <div> BECAUSE IT IS NOT NOW POSSIBLE, TO CREATE, </div> <div> THIS TYPE OF EPOCSI, BI ALDERENE BONDS</div> <div> WITH SIX ETHYL ESTERS, THAT ARE IN, NATURAL AMYLOPECTIN,</div> <div> WITH OUR EXISTING TECHNOLOGY.</div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 145 ><NOBR><div> • C:/ BIOCHEM / STARCHES / TRI-CYCLIC / AMYLODEN.EP3</div> <div>           ARE THE DOS FILE DIRECTORIES FOR THIS TRI-CYCLIC STARCH</div> <div>         • AMYLODEN<B>.</B>AO3 IS THE WINDOWS FILE NAME FOR THIS FORM OF </div> <div>           HEXA ETHYL ESTER, EPOCSI BI-ALDERENE, AMYLOPECTIN STARCH</div> <div>         •  AN ALDERENE, IS AN ALDEHYDIC ARENE RING MADE OF</div> <div>            3 CARBONYL CARBON ATOMS & 3 OCSION ATOMS.</div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 HEIGHT= 50 WIDTH="758"><div> <B>REDUCED SIZE ILLUSTRATIONS</B></div> </tD> </tR> <tR> <tD VALIGN=TOP BGCOLOR=#FFFFCC HEIGHT= 290 ><NOBR><div> <TABLE BORDER="1" CELLPADDING="2" CELLSPACING="0" WIDTH="757" BORDERCOLORLIGHT="#660033" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 214 WIDTH="241"><div> <IMG SRC="ee75b520.gif" border=0 width="91" height="82" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> AMYLODEN.<B>.</B>AO3</div> <div> AMYLOPECTIN</div> <div> VIEW FROM THE ENDS</div> </tD> <tD VALIGN=CENTER><NOBR><div> <IMG SRC="ee99b630.gif" border=0 width="155" height="99" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> AMYLODEN.AO3 ~ AMYLOPECTIN</div> <div> SHOWING THE SIX ETHYL ESTERS</div> <div> AND THE EPOCSI OCSION ATOMS</div> <div> BETWEEN THE BI-ALDERENE RINGS</div> </NOBR></tD> <tD VALIGN=CENTER WIDTH="242"><div> <IMG SRC="eea74530.gif" border=0 width="116" height="83" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> AMYLODEN.AO3</div> <div> AMYLOPECTIN</div> <div> VIEW FROM THE SIDE</div> </tD> </tR> </TABLE></div> <div> WE USE AMYLOPECTIN IN THE PERIOSTEUM, OUTER BONE CELLS, IN OUR ARMS & LEGS</div> <div> THESE DRAWINGS, THE STRUCTURAL FORMULA DRAWING, THE FORMULA & THE ATTRIBUTES & RECOMMENDATIONS</div> <div> FOR ALL THE SUGARS, ARE AVAILABLE FROM, CHEM-DATA.COM ON SEPARATE WASHABLE, 3 RING BINDER PAGES</div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 HEIGHT= 45 ><NOBR><div> <B>•   AMYLODEN.AO3   •  ATTRIBUTES & RECOMMENDATIONS   •  AMYLOPECTIN  • </B><FONT SIZE="2" COLOR="#660033" FACE="Arial" ><B>            </B></FONT></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 244 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="716" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 162 ><NOBR><div> •  AMYLODEN.AO3, AMYLOPECTIN </div> <div>    IS A HARD WHITE TO TAN STARCH,</div> <div>    WITH THE TASTE OF CHOCOLATE PUDDING.</div> <div> •  IT DOES NOT DISSOLVE, IN COLD WATER.</div> <div> •  POWDERED AMYLOPECTIN DISSOLVES</div> <div>    IN VERY HOT RUNNING WATER, </div> <div>    AFTER 12 HOURS OF TOTAL IMMERSION</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div>  •  AMYLOPECTIN IS AVAILABLE TO PRODUCERS</div> <div>     OF CANDY BARS & NATURAL PEMMICAN BARS.</div> <div>  •  IT DOES NOT MIX WELL WITH FLOURS..</div> <div>  •  IT DOES MIX INTO PIE DOUGHS TO 5%   </div> <div>  •  IT DOES MIX WELL IN CAKE MIXES,</div> <div>     THAT CONTAIN GROUND NUT POWDERS</div> <div>  •  IT DOES NOT DISSOLVE WELL IN MILK  </div> <div>     OR DRIED MILK POWDER DRINKS</div> </NOBR></tD> </tR> </TABLE></div> <bR> <DIV ALIGN="LEFT"></DIV> <div>  THIS INFORMATION IS PROVIDED BY <A HREF="http://www.chem-data.com" TARGET="_top" TITLE="http://www.chem-data.com"><U>CHEM-DATA.COM</U></A></div> <div> YOUR SOURCE FOR SCIENTIFIC DATA & PERIODIC TABLES</div> <div> <A HREF="amylopectin_m.htm" TITLE="AMYLOPECTIN"><U>BACK TO TOP</U></A></div> </NOBR></tD> </tR> </TABLE></div> <bR> <bR> </td> </tr></table></body>