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P-SICOSE
THE SUGAR IN RAISINS
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A LEED STUDY OF
RAISIN GRAPE SUGAR
• P-SICOSE •
1986 -186°C
EACH BLACK DOT
INDICATES AN ENCOUNTER
BY A ELECTRON ON THE NUCLEUS
OF AN ATOM IN THE TRI-SACCHARIDE
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THE U.S. FEDERAL GOVERNMENT, REQUESTED
THE SALK INSTITUTE, TO STUDY THE BENEFITS,
OF THE USE OF THE KETO-PENTOSE P-SICOSE.
FROM THE IUPAC CENTER, IN OXFORD,ENGLAND,
THEY LEARNED, THAT P-SICOSE WAS ACTUALLY,
A DRIED GRAPE SUGAR, MADE FROM OLD RAISINS,
FROM SEVERAL YEARS BEFORE, THAT HAD TURNED
INTO A SUGAR, CALLED PAST SEASONS SUGAR,
THAT IS ABBREVIATTED, P-SICOSE SUGAR.
THEY ASKED HIM,TO STUDY THE SIZE and SHAPE OF,
3 YEAR OLD, DRIED RAISIN SUGAR CRYSTALS and,
GAVE HIM ACCESS, TO THEIR FACILITYS AT CAMBRIDGE,
WHERE THEY MADE, THEIR LOW ENERGY ELECTRON
DIFFRACTION,(LEED).STUDYS OF ALKANES and ALKYNES.
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A LEED STUDY OF
NORTH HUMBERLAND
PURPLE GRAPE SUGAR
• RIBULOSE •
1987 -184°C
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BECAUSE P-SICOSE, GROWS OUT OF RIBULOSE, HE STUDIED
NORTH HUMBERLAND PURPLE GRAPE RIBULOSE SUGAR MOLECULES, FIRST.
SOME TIME LATER, AFTER MANY STUDYS ,OF 16 DIFFERENT RAISIN GRAPE SUGARS,
HE WAS ABLE, TO GET 3 YEAR OLD, VERY SUGARY, DRIED RAISINS,
AND MADE SEVERAL, LEED STUDYS, OF ITS CRYSTALLINE MOLECULES.
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THIS CIRCLE STUDY HELPED
THEM TO COMPREHEND
THE SIDE BRANCHES
OF RAISIN SUGAR
P-SICOSE
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THE YELLOW CIRCLES, DRAWN AROUND,
THE NUCLEAR HITS, IN THE STUDY, HE MADE IN 1966,
HELPED US TO CREATE, THIS COMPUTER SIMULATION,
OF P-SICOSE, DRIED PASSED YEARS' RAISINS, SUGAR..
AFTER DR.SALK PASSED AWAY,
22 EXACTLY EQUAL HEED STUDYS,
WERE MADE BY LEIGH and PAULING, OF THE.
HEED MOLECULAR ANALYSIS TEAM. OF IUPAC.
IN ORDER. TO VERIFY THE NEW FORMULA,
OF THIS ALDOSE HEXOSE TRI-SACCHARIDE, .
FOR THE QUEEN OF ENGLAND and OUR FDA
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A COMPUTER SIMULATION
OF RAISIN GRAPE SUGAR
FROM 5 YEAR OLD
PASSED SEASON
ZINFANDEL RAISIN
P-SICOSE
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RAISIN GRAPE SUGAR
P-SICOSE
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IT TOOK MANY YEARS. TO RESEARCH.
THE SHAPE. OF THE FORM. OF KETO-HEXOSE.
DRIED PASSED SEASON, P-SICOSE MOLECULES,
SO THAT THE CHEMICAL FORMULA and NAME.
FOR P-SICOSE. COULD BE REVISED BY IUPAC.
HOWEVER, AS A RESULT OF THE PIONEERING
WORK OF SALK and PAULING, THE FORMULA ,
and FORMULA DRAWING, THAT YOU SEE BELOW,
WERE ABLE TO BE CREATED, SO THAT CHEMISTS,
IN THE BAKERY INDUSTRY, COULD USE,
THESE DRIED RAISINS WITH SAFETY.
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TRI-CYCLIC
RAISIN GRAPE SUGAR
SICODEN.D-3 ~ P-SICOSE
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CARBON ATOMS ARE RED, OCSION ATOMS~SKY BLUE, HYDRON ATOMS~YELLOW-GOLD
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THE STRUCTURAL FORMULA
OF THE 5 YEARS PASSED
DRIED RAISIN GRAPE SUGAR
SICODEN.D-3
TRI-CYCLIC P-SICOSE
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THE UNSYMETRICAL SHAPE, CREATED BY,
THE TWO KETO BRANCHES, SHOWN IN THE
LOWER HALF, OF THE COMPUTER SIMULATION, OF
A TRI-CYCLIC P-SICOSE MOLECULE, ON THE RIGHT,
IS MIRRORED, IN THE STRUCTURAL DRAWING LEFT.
P-SICOSE IS CALLED A KETO HEXOSE.
KETO DESCRIBES, THE PAIRED OCSION ATOMS,
THAT ARE BONDED, TO THE THREE CARBONS,
IN THE CENTRAL ALDEHYDE RING, OF A SUGAR.
HEXOSE, INDICATES, THAT EACH SACCHARIDE UNIT,
IN THIS TRI-CYCLIC SUGAR CONTAINS 6 CARBON ATOMS.
THE NAME FOR THIS TRI-CYCLIC FORM OF D-PSICOSE
IS SICODEN.D-3 THE -DEN.D-3, SUFFIX, INDICATES,
IT IS A TRI-ALDEN 3 CARBONYL CARBON ALDEHYDE,
THAT IS DEXTRO-ROTARY. THE P IS NOT USED BECAUSE,
NO SILENT LETTERS ARE USED IN COMPUTER FILENAMES
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THE SHAPE OF THE TWO
KETO BRANCHES IS
MIRRORED IN THE
STRUCTURAL FORMULA
DRAWING ON THE LEFT
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P-SICOSE SUGAR IS USED IN ITALIAN TORONE CANDY
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THE COMPUTER FORMULA FOR P-SICOSE....RAISIN GRAPE SUGAR
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SICODEN.D-3 ~ P-SICOSE
A TRI-CYCLIC KETO HEXOSE ALDEHYDE
3(C6H12O6) = 18.CBN+18.OCS+36.HDR
=
3 [ O+C+( O+CH2+O+CH2+CH2OH ) + ( O+CH2+CH2OH ) ]
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• BIOCHEM / SUGARS / KETONAL / TRIALDEN.HEX / SICODEN.D-3
ARE THE DOS FILE DIRECTORIES,
FOR THIS FORM OF TRI-CYCLIC KETO HEXOSE ALDEHYDE SUGAR
• SICODEN.D-3 IS THE WINDOWS FILE NAME FOR THIS FORM OF
DEXTRO-ROTARY, TRI-CYCLIC,TRI-SACCHARIDE, P-SICOSE KETO-HEXOSE SUGAR ( SAC-AH-RIDE )
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ILLUSTRATIONS OF TRI-CYCLIC RAISIN GRAPE SUGAR
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KETO PROPYL GLYCEROL SIDE
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SIDE VIEW
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KETO ETHYLOL SIDE
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SICODEN.D-3 ~ TRI-CYCLIC P-SICOSE IS USED IN OUR TRACHEA and LUNG BRONCHIOLES
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RAISIN GRAPE SUGAR • ATTRIBUTES and RECOMMENDATIONS
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• RAISIN GRAPE SUGAR
SICODEN.D-3, D-PSICOSE
IS A TAN BLAND SYRUP
WITH THE FLAVOR OF MAPLE SUGAR
• IT DOES NOT MIX WITH COLD WATER
• IT APPEARS TO DISSOLVE IN HOT WATER
HOWEVER, IT DOES NOT DISSOLVE,
IT STAYS SUSPENDED IN THE HOT WATER,
UNTIL IT IS STIR BOILED FOR 4 HOURS
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• IT DOES MIX WITH OTHER SUGARS
TO MAKE STIFF CHEWEY CANDYS
• IT CAN BE USED WITH FERMENTED SOY
TO MAKE SWEET SOY SAUSES
• IT CAN BE USED IN STUFFINGS IN MEATS,
BAKED FOR AT LEAST 3.7 HOURS
• IT CAN BE USED FOR GLAZES ON SWEET POTATOS
• IT CAN BE USED WITH YAMS, SQUASH, NUT PIES, CAKES
• IT CAN BE USED IN COOKED DIABETIC FOODS
• IT CAN BE USED WITH ALCOHOL FOR THROAT MEDICINES
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YOUR SOURCE FOR PERIODIC TABLES IN ALL SIZES
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