AMYLOSE

<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><B> </B><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>      <FONT SIZE="1" COLOR="#FFFFCC" FACE="Arial" ><B>            </B>AMYLOSE <B> • </B><I><B> </B></I><I>AH - MEE - LOHS</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="767" BORDERCOLORLIGHT="#993380" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" BGCOLOR=#FFFFCC > <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 44 ><NOBR><div> <B>THE DISCOVERY OF AMYDEN......AMYLOSE....THE SUGAR IN ROASTED MEATS</B></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 888 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="3" CELLSPACING="1" WIDTH="732" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 103 ><NOBR><div> <IMG SRC="eb8c94f0.gif" border=0 width="201" height="79" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> 1932 STUDY OF AMYLOSE FROM TOP</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="eb9c94f0.gif" border=0 width="201" height="79" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> FORM STUDY FROM TOP</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ebec94f0.gif" border=0 width="201" height="79" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> COMPUTER SIMULATION FROM TOP</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 132 ><NOBR><div> <IMG SRC="ebbc96c0.gif" border=0 width="201" height="108" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> RECENT STUDY OF AMYLOSE FROM SIDE</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ebac96c0.gif" border=0 width="201" height="108" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> FORM STUDY FROM SIDE</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ebfc96c0.gif" border=0 width="201" height="108" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> COMPUTER SIMULATION FROM SIDE</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 591 ><NOBR><div> AMYLOSE IS A  WHITE STARCH,THAT COMPRISES,</div> <div> ABOUT 20% OF MOST GRAINS & FROM 38% TO 58% OF MEAT FATS.</div> <div> UNTIL RECENTLY, SCIENTISTS BELIEVED </div> <div> THAT AMYLOSE WAS AN UNBRANCHED CARBOHYDRATE, HOWEVER,</div> <div> THESE RECENT SIDE STUDYS OF FRIED PORK LARD, AMYLOSE,</div> <div> SHOW IT TO BE A V-BRANCHED, ETHYL ESTER ALDEHYDE </div> <div> WITH A TOUGH INELASTIC, TRI-GLYCERIDE CORE, </div> <div> MADE OF 3 PAIRS OF EPOCSI OCSION ATOMS.</div> <div> WHEN STARCHY FOODS SUCH AS SPAGHETTI & RICE,</div> <div> ARE MOIST COOKED SUFFICIENTLY, THE AMYLOSE IS CONVERTED </div> <div> <FONT SIZE="1" COLOR="#660000" FACE="Arial" >TO THE ANHYDRIC HYDROCSIDE, </FONT><U>GLUCONOL</U>., </div> <div> WHICH WE USE IN OUR NERVE SYNAPSES & HAIR ROOT GLANDS,</div> <div> GLUCONOL CAN ALSO BE FOUND IN, ALFALFA & MUNG BEAN SPROUTS,</div> <bR> <bR> <div> WHEN STARCHY FOODS OR FATS, ARE NOT COOKED ADEQUATELY.</div> <div> THE AMYLOSE MOLECULES, REMAIN IN THE STARCHES & FATS,</div> <div> IF WE, THEN EAT, THESE AMYLOSE LADEN FOODS,</div> <div> THEY VERY OFTEN REMAIN UNASSIMILATED BY OUR BODYS,</div> <div> FOR MANY DAYS, UNTIL THEY ARE DEVOURED BY THE LACTOBACILLI,</div> <div> IN OUR LOWER INTESTINES, WHERE THEY ARE THEN CONVERTED,</div> <div> TO MOLECULES, OF METHYL ESTER, <U>GLYCOLIC ANHYDRIDE,</U></div> <div> THAT ARE USED BY OUR HAIR GLANDS, TO CREATE OUR HAIR SHAFTS.</div> <div> HOWEVER, IF A PERSON EATS, TOO MUCH, POORLY COOKED AMYLOSE,</div> <div> AND DOES NOT HAVE, LIVING LACTOBACILLIS BACTERIA, </div> <div> IN THEIR SMALL INTESTINE, THE AMYLOSE IS OFTEN DEPOSITED,</div> <div> AROUND THEIR BODY, IN THE FORM OF THE FATTED CELL CYTOPLASM,</div> <div> FOUND IN TUMORS, THAT OFTEN CONTAINS, FROM 32% TO 86% AMYLOSE</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ec1e6b30.gif" border=0 width="230" height="179" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> AMYLOSE FROM FAT</div> <div> <IMG SRC="ec3f5b90.gif" border=0 width="245" height="185" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> GLUCONOL FROM ALFALFA SPROUTS</div> <div> <IMG SRC="ec5a8a00.gif" border=0 width="168" height="160" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> GLYCOLIC ANHYDRIDE</div> </NOBR></tD> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 52 WIDTH="755"><div> <B>THE STRUCTURE OF NATURAL BI-AMYLOSE</B></div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 499 ><NOBR><div> <TABLE BORDER="1" CELLPADDING="6" CELLSPACING="0" WIDTH="757" BORDERCOLORLIGHT="#CC6600" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 277 ><NOBR><bR> <div> <IMG SRC="ec8a97c0.gif" border=0 width="169" height="124" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <DIV ALIGN="LEFT"></DIV> <div> NATURAL AMYDEN</div> <div> AMYLOSE FROM PORK FAT</div> </NOBR></tD> <tD VALIGN=CENTER><NOBR><div> THE 3 PAIRS OF EPOCSI OCSION ATOMS</div> <div> IN THE CENTER OF AMYLOSE, GIVE TO IT</div> <div> HARDNESS & LONGEVITY. </div> <div> GRAINS, WITH A HIGH PERCENTAGE </div> <div> OF AMYLOSE, HAVE BEEN KNOWN </div> <div> TO BE FERTILE, AFTER 2000 YEARS.</div> <div> THIS  EPOCSI GLUE-LIKE, HARD CORE, </div> <div> MUST BE SOFTENED BY SOAKING,</div> <div> OR MOIST COOKING, FOR 4 HOURS,</div> <div> IN ORDER FOR IT, NOT TO CAUSE CYSTS</div> <div> OR TUMOURS IN OUR BODYS.</div> <div> NO FLOURS, SOLD IN THE WORLD,</div> <div> HAVE AMYLOSE IN IT, FOR THIS REASON.</div> </NOBR></tD> <tD VALIGN=CENTER><NOBR><div> <IMG SRC="ec737940.gif" border=0 width="311" height="148" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> THE STRUCTURAL FORMULA OF</div> <div> AMYDEN.EP3 ~ AMYLOSE</div> <div> TETRA  ETHYL ESTER TRI-EPOCSI AMYLOSE</div> </NOBR></tD> </tR> </TABLE></div> <DIV ALIGN="LEFT"></DIV> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="754" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=BOTTOM HEIGHT= 179 ><NOBR><div> MOUNTAINS OF AMYLOSE, EXISTED AROUND GRAIN</div> <div> PROCESSORS, FOR HUNDREDS OF YEARS, UP UNTIL, </div> <div> THE DISCOVERY OF AMYLOSE & LACTOSE, EMULSION GLUES</div> <div> SUCH AS, ELMERS GLUE, THAT UTILIZE, THE GLUE LIKE,</div> <div> NATURAL QUALITY OF BOTH AMYLOSE & LACTOSE, TO BIND,</div> <div> THE SURFACES, OF ADJACENT MATERIALS TOGETHER.</div> <div> THE DISCOVERY, OF THESE GLUES, BY AGIN & SALK, </div> <div> TRANSFORMED THE GRAIN MILLING INDUSTRYS ,INTO, </div> <div> CLEANER,SAFER,ECOLOGICAL BUSINESS FOR EVERY NATION.</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> BECAUSE OF THESE GLUES,PLYWOODS BECAME POSSIBLE, </div> <div> AND THE CREATION OF GLUED PARTICLE BOARDS AND MANY  </div> <div> OF THE SUPER STRONG, BOX CARDBOARDS, THAT ARE USED,</div> <div> TO SHIP PRODUCTS, SAFELY THROUGHOUT THE WORLD.</div> <div> AMYLOSE GLUES, ARE USED IN MORE THAN 200 DIFFERENT</div> <div> INDUSTRIAL PRODUCTS, INCLUDING, TRAFFIC LIGHTS, AUTOS,</div> <div> AIRPLANES, TRAINS, REFRIGERATORS, AIR CONDITIONERS, </div> <div> INSULATION BOARDS, ROOFING INSULATION, FURNITURE,</div> <div> CABINETS, HOME PANELING & FIBREGLASS BOAT GLAZES.</div> </NOBR></tD> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFFFCC HEIGHT= 125 WIDTH="755"><div> THE THREE LINEAR, EPOCSI BONDS, FOUND AT THE CORE, OF AMYLOSE,</div> <div> ARE SO STRONG, THAT THEY CAN NOT BE, BROKEN APART, CHEMICALLY.</div> <div> THAT IS WHY, THERE ARE LAWS, AGAINST USING AMYLOSE, IN FOODS & BEVERAGES,</div> <div> AND WHY FATTY TRI-GLYCERIDES, THAT HAVE SIMILAR STRUCTURES,</div> <div> ARE SO DIFFICULT TO REMOVE, FROM OUR BODYS.</div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 45 WIDTH="755"><div> <B>THE GENERAL FORMULA FOR NATURAL AMYLOSE</B></div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFFF99 HEIGHT= 110 WIDTH="755"><div> <B>AMYLOSE  ~  AMYDEN</B><B>.</B><B>EP3</B></div> <div> A ETHYL ESTER EPOCSI - STARCHY CARBOHYDRATE</div> <div> <B>2(C</B><FONT SIZE="2" COLOR="#660033" FACE="Arial" ><B>6</B></FONT><B>H</B><FONT SIZE="2" COLOR="#660033" FACE="Arial" ><B>10</B></FONT><B>O</B><FONT SIZE="2" COLOR="#660033" FACE="Arial" ><B>5</B></FONT><B>) = 12.CBN+10.OCS+20.H</B><B>D</B><B>R </B></div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 85 WIDTH="755"><div> NO DIRECTIONS, FOR SYNTHESIZING AMYLOSE, ARE GIVEN, </div> <div> BECAUSE, IT IS NOT POSSIBLE, TO CREATE, THE TYPE OF LINEAR EPOCSI BONDS,</div> <div> THAT ARE IN, NATURAL AMYLOSE, WITH OUR EXISTING, TECHNOLOGY.</div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 HEIGHT= 189 ><NOBR><div> • C:/ BIOCHEM / STARCHES / BI-CYCLIC / AMYDEN.EP3</div> <div>           ARE THE DOS FILE DIRECTORIES,</div> <div>           FOR THIS FORM OF BI-CYCLIC TRI-<U>EP</U>OCSI STARCH</div> <div>        • AMYDEN<B>.</B>EP3 IS THE WINDOWS FILE NAME FOR THIS FORM OF </div> <div>          TETRA ETHYL ESTER TRI-EPOCSI ALDEHYDE, AMYLOSE STARCH</div> <div>        • OCS PRECEDES, HDR IN ALL COMPUTER CHEMICAL FORMULAS </div> <div>                           BECAUSE OCSION, IS ALWAYS IS BONDED, INTO THE CHEMICALS,</div> <div>                           BEFORE, THE HYDRON ATOMS, ARE ADDED.</div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 43 WIDTH="755"><div> <B>REDUCED SIZE ILLUSTRATIONS</B></div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 BGCOLOR=#FFFFCC HEIGHT= 314 ><NOBR><div> <B> <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=BOTTOM HEIGHT= 248 ><NOBR><div> <IMG SRC="ecb79710.gif" border=0 width="121" height="113" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> GLYCOLIN<B>.</B>EP3</div> <div> GLYCOLIC ANHYDRIDE</div> <div> SHOWING THE FOUR METHYL ESTERS</div> <div> AND THE SIX EPOCSI OCSION ATOMS</div> <div>  IN  THE TRI-EPOCSI ALDEHYDE CORE</div> <bR> </NOBR></tD> <tD VALIGN=CENTER><NOBR><div> <IMG SRC="ec9a87e0.gif" border=0 width="168" height="126" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> AMYDEN.EP3 ~ AMYLOSE</div> <div> SHOWING THE FOUR ETHYL ESTERS</div> <div> AND THE SIX EPOCSI OCSION ATOMS</div> <div>  IN THE TRI-EPOCSI ALDEHYDE CORE</div> </NOBR></tD> <tD VALIGN=CENTER><NOBR><div> <IMG SRC="ecab9870.gif" border=0 width="185" height="135" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> GLUCONOL.EP3</div> <div> SHOWING THE FOUR </div> <div> HYDROCSI ETHYL ESTERS</div> <div> AND THE SIX EPOCSI OCSION ATOMS</div> <div>  IN  THE TRI-EPOCSI ALDEHYDE CORE</div> </NOBR></tD> </tR> </TABLE></B></div> <DIV ALIGN="LEFT"></DIV> <div> WE USE DIGESTED AMYLOSE, IN THE FORM OF GLYCOLIN & GLUCONOL, TO STRENGTHEN OUR HAIR ROOT GLANDS,</div> <div> BUT, PERSONS WHO EAT TOO MANY, AMYLOSE CONTAINING, STARCHY OR FATTY FRIED FOODS, BECOME FAT & DIABETIC.</div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 45 ><NOBR><div> <B>•   AMYDEN.EP3   •  ATTRIBUTES & RECOMMENDATIONS </B><B> </B><B> • </B><B> AMYLOSE</B><B> </B><B> </B><B>•</B><B> </B><FONT SIZE="2" COLOR="#660033" FACE="Arial" ><B>            </B></FONT></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 297 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="721" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=BOTTOM HEIGHT= 207 ><NOBR><div> •  AMYDEN.EP3, AMYLOSE</div> <div>    IS A HARD WHITE STARCH,</div> <div>    WITH THE TASTE OF MILK OF MAGNESIA</div> <div> •  AMYLOSE DISSOLVES IN COLD RUNNING WATER</div> <div>    AFTER 12 MONTHS OF CONSTANT IMMERSION</div> <div> •  POWDERED AMYLOSE DISSOLVES IN HOT WATER,</div> <div>    AFTER 12 HOURS OF SOAKING & CONSTANT AGITATION</div> <div> •  WHEN AMYLOSE, IS USED AS, A HOT CONTACT, </div> <div>    POWDER SEPARATOR, IN PIZZA OVENS</div> <div>    AMYLOSE BECOMES, GLYCOLIN.</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> •  GRAINS ARE NORMALLY PROCESSED TO REMOVE </div> <div>    AT LEAST 97% OF THEIR AMYLOSE.</div> <div> •  THOSE WHOLE GRAINS NOW SOLD IN MODERN MARKETS,</div> <div>    HAVE BEEN CREATED WITH VERY LITTLE AMYLOSE,</div> <div>    HOWEVER, THEY SHOULD ALWAYS BE WELL COOKED.</div> <div> •  THE WATER THAT THE GRAINS ARE COOKED IN</div> <div>    SHOULD NOT BE  REUSUED.</div> <div> •  AMYLOSE IS NOT AN APPROVED FOOD ADDITIVE,</div> <div>    BUT, IT MAY BE USED AS A POWDER SEPARATOR,</div> <div>    BELOW PIZZAS, COOKED IN BRICK OVENS.</div> </NOBR></tD> </tR> </TABLE></div> <bR> <div>  THIS INFORMATION IS PROVIDED BY <A HREF="http://chem-data.com" TARGET="_top" TITLE="http://chem-data.com"><U>CHEM-DATA.COM</U></A></div> <div> YOUR SOURCE FOR SCIENTIFIC DATA & PERIODIC TABLES</div> <div> <A HREF="amylose_m.htm" TITLE="AMYLOSE"><U>BACK TO TOP</U></A></div> </NOBR></tD> </tR> </TABLE></div> <bR> <bR> <bR> </td> </tr></table></body>