GULOSE-

<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><FONT SIZE="1" COLOR="#FFFBF0" FACE="Arial" ><B> </B></FONT><B>    </B><FONT SIZE="1" COLOR="#FFFBF0" FACE="Arial" ><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> <B>                      </B>GULOSE  <B>• </B><I><B> </B></I><I>GOO - LOHS</I></div> <div> </div> </td> </tr><tr> <td valign="top" height=450 BGCOLOR="#FFFFCC" TEXT="#080000"> <div> <TABLE BORDER="1" CELLPADDING="7" 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= 41 WIDTH="735"><div> <B>THE GULDENES.........THE TWO FORMS OF GULOSE </B></div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 671 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="729" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 302 ><NOBR><div> <IMG SRC="d77cef00.gif" border=0 width="206" height="240" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> LEED STUDY OF L-GULOSE </div> <div> FROM RYE CHAFF</div> <div>  </div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="d76cef00.gif" border=0 width="206" height="240" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> MOLECULAR STUDY OF L-GULOSE</div> <div> FROM RYE CHAFF</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="d75caeb0.gif" border=0 width="202" height="235" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> SIMULATION OF THE EIGHT ESTER</div> <div> L-GULOSE </div> </NOBR></tD> </tR> </TABLE></div> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="637" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 193 WIDTH="83"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="193" ALIGN="bottom" WIDTH="83" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=CENTER BGCOLOR=#FFCC80><NOBR><div> THERE ARE TWO FORMS OF GULOSE </div> <div> THE L-GULOSE FORM, HAS EIGHT ANGLED, FISH HOOK LIKE BRANCHES.</div> <div> IT IS FOUND, IN FOODS, FRIED IN SOY BEAN OIL, FRIED PORK SKIN & PORK SAUSAGE.</div> <div> IT TENDS, TO CAUSE, THE GROWTH OF LUMPY FAT CELLULITIS,  </div> <div> WHEN IT IS EATEN, WITH FOODS CONTAINING, GALACTOSE, SUCH AS, </div> <div> BREADS, SOY OIL MARGERINES & SOY OIL MAYONNAISE.</div> <div> THIS FORM. HAS BEEN FOUND TO CAUSE. MANY OTHER HEALTH PROBLEMS .</div> <div> AND ITS USE AS AN ADDITIVE. IS LIMITED TO BEER MASH COMPONENTS</div> <div> IN THE NEW, SUGAR SYSTEM NOMENCLATURE, IT IS CALLED GULODEN.LX4</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 15 WIDTH="83"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="15" ALIGN="bottom" WIDTH="83" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=TOP WIDTH="543"><div> IN CONTRAST,</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 121 WIDTH="83"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="121" ALIGN="bottom" WIDTH="83" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=CENTER BGCOLOR=#FFFF99><NOBR><div> D-GULOSE, IS A HELPFUL SUGAR, FOUND IN  BEEF SOUPS, BEET SOUP, CHICKEN LIVER,</div> <div> VEAL BONE MARROW, CLAMS, RYE CRISP, PUMPERNICKEL BREAD, FLAX SEED BREAD,</div> <div> SPAGHETTI, SOFT CHEESES, GOAT CHEESE, WELSH RAREBIT, SCRAMBLED EGGS,</div> <div> SEMI-SWEET CHOCOLATE, OVALTINE, COCA COLA, SPRITE & MANY SOFT FRUITS</div> <div> IN THE NEW, SUGAR SYSTEM NOMENCLATURE, IT IS CALLED GULDENE.D-2</div> <div> LET US EXPLORE THE DETAILS,OF THIS HELPFUL, SAVORY, D-GULOSE, GULDENE.D-2, </div> </NOBR></tD> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 49 WIDTH="735"><div> <B>THE DISCOVERY OF D-GULOSE </B></div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 292 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="5" CELLSPACING="1" WIDTH="719" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 267 ><NOBR><div> <IMG SRC="d79c9f30.gif" border=0 width="201" height="243" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A LEED STUDY OF CHEESE D-GULOSE</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> <IMG SRC="d7bc9f30.gif" border=0 width="201" height="243" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> D-GULOSE MOLECULAR FORM STUDY</div> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> <IMG SRC="d7db2d70.gif" border=0 width="178" height="215" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> COMPUTER SIMULATION OF</div> <div> WHITE POT CHEESE D-GULOSE</div> </NOBR></tD> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 45 WIDTH="735"><div> <B>THE FORM & STRUCTURAL FORMULA FOR D-GULOSE</B></div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 299 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="5" CELLSPACING="1" WIDTH="742" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 274 ><NOBR><div> <IMG SRC="d9aa2c40.gif" border=0 width="162" height="196" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A SIDE VIEW OF </div> <div> GULDENE.D-2 ~ D--GULOSE</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> THIS FORM OF D-GULOSE, </div> <div> IS ALSO FOUND, WITH ERYTHROSE</div> <div> IN MANY NUTS & SEEDS. </div> <div> HOWEVER,</div> <div> THEY ARE BOTH DESTROYED,</div> <div> IF THEY ARE HEATED ABOVE 36°C,</div> <div> NORMAL HUMAN BODY TEMPERATURE</div> <div> MANY TYPES OF HARD CHEESES,</div> <div> HARD BREADS & HARD SOUR CANDYS,</div> <div> HAVE THIS FORM OF D-GULOSE.</div> <div> D-GULOSE, CAN BE EXTRACTED, FROM</div> <div> SOURSOP, WATERMELON RIND, DRIED FIGS,</div> <div> GOOSEBERRYS, LIVER CUTS & HORSE MEAT.</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="db4b4e50.gif" border=0 width="180" height="229" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> THE STRUCTURAL FORMULA OF</div> <div> GULDENE.D-2 ~ D-GULOSE</div> </NOBR></tD> </tR> </TABLE></div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 33 WIDTH="735"><div> <B>THE COMPUTER FORMULA FOR D-GULOSE</B></div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFFF99 HEIGHT= 135 WIDTH="735"><div> <B>GULDENE.D-2  ~  D-GULOSE</B></div> <div> TETRA ESTER GLYCERAL ALDEHYDE</div> <div> <B>2(C</B><FONT SIZE="2" COLOR="#660033" FACE="Swiss 721 SWA" ><B>6</B></FONT><B>H</B><FONT SIZE="2" COLOR="#660033" FACE="Swiss 721 SWA" ><B>12</B></FONT><B>O</B><FONT SIZE="2" COLOR="#660033" FACE="Swiss 721 SWA" ><B>6</B></FONT><B>) = </B><B>12.CBN+12.OCS+24.HDR </B></div> <div> <B>=</B></div> <div> <B>2(O+C )+2{( O+CH2+O+CH2+O+CH3 ) + (O+CH2+O+CH3 ) }</B></div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 HEIGHT= 201 ><NOBR><div>     • A PARA ALDEHYDE, IS A SUGAR, WITH A 4 ATOM, </div> <div>        ALDEHYDE RING GROUP, AT ITS CENTER & 2 PARA ESTER GROUPS. </div> <div>        BONDED TO EACH OF THE CARBON ATOMS,</div> <div>        IN THE CENTRAL. 4 ATOM ALDEHYDE SECTION.</div> <div>      • C:/ BIOCHEM / SUGARS / GLYCERAL / BI-ALDEN<B>.</B>HEX / GULDENE.D-2</div> <div>        ARE THE DOS FILE DIRECTORIES,</div> <div>        FOR THIS FORM OF, <U>BI</U>-CYCLIC <U>ALD</U>OSE <U>HEX</U>OSE ALDEHYDE </div> <div>     • A BI-ALDEN IS A TWO CARBONYL CARBON ALDEHYDE RING</div> <div>     • GULDENE.D-2 IS THE WINDOWS FILE NAME, FOR THIS FORM, </div> <div>       OF BI-SACCHARIDE,<A HREF="glossary_dextro_rotary.htm" TARGET="_top" TITLE="TO THE GLOSSARY"><U> DEXTRO-ROTARY</U></A>, GULOSE ALDEHYDE                      <FONT SIZE="1" COLOR="#888888" FACE="Arial" ><I>                ( SAC-AH-RIDE )</I></FONT></div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 50 ><NOBR><div> <FONT SIZE="3" COLOR="#660033" FACE="Arial" ><B>•  GULDENE.</B></FONT><B>D-2</B><FONT SIZE="3" COLOR="#660033" FACE="Arial" ><B>  •  ATTRIBUTES & RECOMMENDATIONS</B></FONT><B>  •  </B><B>D- GULOSE  </B></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 304 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="724" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 155 ><NOBR><div>   •   GULDENE.D-2,   ( D-GULOSE )</div> <div>       IS A CREAMY WHITE SYRUP </div> <div>   •   IT DOES DISSOLVE IN COLD WATER</div> <div>   •   IT DOES NOT DISSOLVE IN HOT WATER.</div> <div>   •   IT DOES BLEND WITH BUTTER </div> <div>   •   IT DOES BLEND INTO OILS </div> <div>       WHEN THEY ARE COLD</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <TABLE BORDER="1" CELLPADDING="0" CELLSPACING="0" WIDTH="132" BORDERCOLORLIGHT="#660033" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 127 ><NOBR><div> <IMG SRC="d9e657a0.gif" border=0 width="101" height="122" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </NOBR></tD> </tR> </TABLE></div> <div> GULDENE.D-2~ GULOSE</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=2><NOBR><div>   •   IT CAN BE USED IN BEEF GRAVYS </div> <div>   •   IT CAN BE USED IN FISH GRAVYS</div> <div>   •   IT CAN BE USED IN SWEET COOKIE DOUGHS</div> <div>   •   IT CAN BE USED TO SWEETEN "A, C & E " VITAMINS</div> <div>   •   IT CAN USED TO SWEETEN LIQUID MEDICNES</div> <div>   •   IT CAN BE USED TO SWEETEN SOME LIQUEURS</div> </NOBR></tD> </tR> </TABLE></div> <div>         </div> <div>       THESE  ATTRIBUTES & RECOMMENDATIONS, THE DRAWINGS, THE STRUCTURAL FORMULA DRAWING & THE FORMULAS</div> <div>              FOR ALL THE SUGARS, ARE AVAILABLE FROM, CHEM-DATA.COM ON SEPARATE WASHABLE, 3 RING BINDER PAGES</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 & PERIODIC TABLES</div> <div> <A HREF="d_gulose_l_gulose_m.htm" TITLE="GULOSE"><U>BACK TO TOP</U></A></div> </NOBR></tD> </tR> </TABLE></div> <bR> <bR> </td> </tr></table></body>