THE SOUR TART TASTING RED SUGAR, FOUND IN RIPE RED RASPBERRYS, and IN OTHER SOUR RED BERRYS. IS CALLED BY THE GREEK WORDS, MEANING ROSE COLORED, SUGAR, ER-Y-TRU~LOS,  WHICH LATER, WAS CHANGED TO ERY-THRU-LOSE. SINCE RED BERRYS GROW WILD, IN GREAT ABUNDANCE IN MANY NATIONS, UNESCO and WHO, ASKED THE SALK INSTITUTE, IF THERE WAS SOME WAY THE SOURNESS, OF THE ERYTHRULOSE COULD BE SWEETENED. BECAUSE MANY OF THE BERRYS THAT CONTAIN, ERYTHRULOSE ARE  SO SOUR THAT THEY, CANNOT BE USED IN PASTRYS. OR JAMS.

A LEED STUDY BY IUPAC OF THE SIDE OF A MOLECULE OF RASPBERRY-ERYTHRULOSE

BY DRAWING CIRCLES THE SIZE OF THE THREE, TYPES OF ATOMS IN RED RASPBERRY SUGAR, AROUND THE NUCLEAR HITS IN THE STUDYS. THEY  COULD SEE THAT THE MOLECULE WAS, TRIGONAL and HAD AN ARENE RING CORE. HOWEVER, BECAUSE THE SIZE OF THEIR, KETO ESTERS COULD NOT BE ASCERTAINED, FROM THE FRONTAL STUDY OF ERYTHRULOSE. IUPAC COMMISIONED THE STUDY ON THE RIGHT, THAT SHOWS A HYDROCSI-METHYL ESTER and, AN ETHYL ESTER SIDE BRANCH, VERY CLEARLY, IN THE BOTTOM HALF OF THE LEED STUDY ...

THE CIRCLES REVEAL THE SIZE OF THE SIDE BRANCHES

SIDE VIEW OF RED RASPBERRY TRI-CYCLIC ERYTHRULOSE

IN THE BOTTOM HALF OF THE COMPUTER, SIMULATION,ON THE LEFT, THE SIZE OF THE HYDROCSI-METHYL ESTER and ETHYL ESTER CAN BE CLEARLY SEEN. THE SIMULATIONS,ON THE RIGHT, SHOW THAT, NATURAL RED RASPBERRY ERYTHRULOSE IS, A TRI-CYCLIC KETO-TETROSE, TRI-SACCHARIDE THE IUPAC TEAM, WAS VERY HAPPY, WITH THESE, SUCCESSFUL STUDYS and GAVE 2 POSITRON MICROSCOPES, TO THE SALK TEAMS, TO USE, IN ORDER,TO HELP THEM, STUDY THE SUGARS.

HYDROCSI METHYL ESTER SIDE OF TRI-CYCLIC ERYTHRULOSE

ETHYL ESTER SIDE OF TRI-CYCLIC ERYTHRULOSE

THE LOWER HALF, OF THE ERYTHRULOSE,   TRI-SACCHARIDE, SIMULATED MOLECULE LEFT,   IS MIRRORED, IN THE STRUCTURAL FORMULA,   CHEMICAL DRAWING, ON THE RIGHT.   THE CHEMICAL DRAWING, SHOWS HOW EACH,   OF THE  CARBONYL O-C-O,CARBON ATOMS,   IN THE CENTER OF THE TRI-SACCHARIDE,   BONDS TO THE SIX CARBOHYDRATE ESTERS,   TO FORM THIS 3 SACCHARIDE SUGAR UNIT,   LEFT TURNING-LEVOROTARY TRI-SACCHARIDE.   WHEN 3 CARBON ATOMS and 3 OCSION ATOMS,   BOND TOGETHER, IN AN ARENE RING,   THEY CREATE A STICKY SWEET SYRUP, THAT IS,   CALLED A TRI-ALDEN, SUGER ALDEHYDE.   IF THE POLYSACCHARIDE, IS AN ALDO-TETROSE,   THEN IT IS CALLED, A TETROSE TRI-ALDEN.   RYALDEN.L-3,  IS THE SIMPLIFIED NAME.FOR   THIS L-ERYTHRULOSE TRI-ALDEN ALDEHYDE

3(C4H8O4) THE STRUCTURAL FORMULA OF THE ENTIRE MOLECULE OF TRI-CYCLIC RASPBERRY SUGAR

• RED RASPERRY SUGAR,   RYALDEN.L-3 ~  ERYTHRULOSE    IS A RED, SOUR, TART SYRUP • IT DOES NOT DISSOLVE, IN COLD WATER • IT DISSOLVES EVENLY, IN HOT WATER   NOT GREATER THAN 185°F ~ 85°C

• IT IS BEST USED, AS A PRESERVATIVE IN JAMS and CANDYS   UP TO A MAXIMUM OF 3% OF THE LIQUID CONTENT • IT CANNOT BE USED, IN BAKED GOODS, UNLESS, IT IS PART,   OF A PRECOOKED, PECTIN BASED, PRESERVE. • IT SHOULD NOT BE USED, WITH GREEN VEGETABLES, OR AS,   A SWEETENER, FOR SUPPLEMENTS, WITH VITAMIN A OR E,   BECAUSE, IT CAN CAUSE, EYE and EAR CYSTS