BLACK PLUM SUGAR TAGATOSE

<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><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>TAGATOSE<B>  • </B><I><B> </B></I><I>TAG-AH-TOHS </I> </FONT><FONT SIZE="1" COLOR="#FFFFCC" FACE="Arial" >                      <B>                                          </B>                                      </FONT></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 BGCOLOR=#FFCCB2 HEIGHT= 98 WIDTH="216"><div> <IMG SRC="171b4f5d0.gif" border=0 width="79" height="93" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </tD> <tD VALIGN=CENTER BGCOLOR=#FFCCB2 WIDTH="517"><div> <B>TAGATOSE</B></div> <div> <B>THE SUGAR IN BLACK PLUMS</B></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 347 ><NOBR><div> <IMG SRC="ce6bac90.gif" border=0 width="186" height="201" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A HEED STUDY OF </div> <div> BLACK PLUM SUGAR</div> <div> TAGATOSE</div> <div> MADE @ -157°C </div> <div> AT INTEL CENTER </div> <div> IN 1990</div> </NOBR></tD> <tD VALIGN=TOP BGCOLOR=#FFFFCC><NOBR><div> <TABLE BORDER="0" CELLPADDING="0" CELLSPACING="1" WIDTH="496" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 302 ><NOBR><div> PLUM SUGAR IS BI-PRODUCT, OF THE CALIFORNIA</div> <div> FARMING & FOOD PROCESSING INDUSTRYS.</div> <div> PAULING  SALK, BEGAN IN 1958, TO STUDY </div> <div> THE PRUNE PLUM SUGAR TAGATOSE, </div> <div> BECAUSE PRUNE SALES WERE LOW.</div> <div> PLUM SUGAR CRYSTALS, FRACTURE </div> <div> AT TEMPERATURES BELOW -158°C. THEREFORE,</div> <div> THEY COULD NOT GET A CLEAR IMAGE, FROM </div> <div> THE SMALL ELECTRON DIFFRACTION MICROSCOPE,</div> <div> USED AT THE SALK & PAULING INSTITUTES.</div> <div> HOWEVER, WORKING WITH THE EQUIPMENT OF, </div> <div> A FRIEND, WHO BUILT COMPUTER CHIPS, AT INTEL,</div> <div> THEY WERE ABLE, TO MAKE THIS UNUSUAL,</div> <div> TRANVERSE DIRECTION, SIDE STUDY, </div> <div> OF A LARGE CRYSTAL OF TAGATOSE, AT <B>-</B>157°C</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="c71a6c90.gif" border=0 width="166" height="201" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A LEED STUDY OF</div> <div> BLUEBERRY SUGAR</div> <div> XY-LU-LOSE</div> <div> MADE @ -198°C</div> <div> IN WARSAW, POLAND</div> </NOBR></tD> </tR> </TABLE></div> <div> IT LOOKED SIMILAR, TO THE SEVERAL STUDYS, OF A TRIGONAL CRYSTAL OF, </div> <div> BLUEBERRY SUGAR, THEY SAW, AT A EUROPEAN SCIENTIFIC CONVENTION IN POLAND.</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 282 ><NOBR><div>   <IMG SRC="ca6bac90.gif" border=0 width="186" height="201" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> THIS CIRCLE STUDY HELPED</div> <div> THEM TO COMPREHEND</div> <div>  THE SIDE BRANCHES</div> </NOBR></tD> <tD VALIGN=TOP BGCOLOR=#FFFFCC><NOBR><div> <TABLE BORDER="0" CELLPADDING="0" CELLSPACING="1" WIDTH="497" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 260 ><NOBR><div> WHEN THEY DREW, THE YELLOW CIRCLES,</div> <div> THE SIZE OF THE ATOMS, IN THE MOLECULE,</div> <div> AROUND THE NUCLEAR HITS, IN THE STUDY. </div> <div> IT SHOWED THEM, THAT TRI-CYCLIC TAGATOSE, </div> <div> ONLY HAD HYDROCSYLS ON ONE SIDE,</div> <div> THE STUDYS OF FRUCTOSE, MADE IN ENGLAND,</div> <div> AND THE STUDYS OF SORBOSE & PSICOSE </div> <div> MADE THE YEAR BEFORE IN WARSAW, POLAND</div> <div> ALL SHOWED, THOSE KETO-HEXOSE SUGARS,</div> <div> WITH  HYDROCSYLS, ON BOTH SIDES.</div> <div> THIS INDICATED TO THEM, THAT PRODUCTS </div> <div> MADE WITH TAGATOSE, WOULD NOT OCSIDIZE, </div> <div> AS FAST, AS THOSE MADE WITH SORBOSE OR PSICOSE.</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ca49bbf0.gif" border=0 width="155" height="191" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> A COMPUTER SIMULATION</div> <div> OF PRUNE PLUM SUGAR</div> <div> TRI-CYCLIC D-TAGATOSE</div> </NOBR></tD> </tR> </TABLE></div> <div> CARBON ATOMS ARE RED, OCSION ATOMS~SKY BLUE, HYDRON ATOMS~YELLOW-GOLD</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 267 ><NOBR><div> <IMG SRC="c93c4b50.gif" border=0 width="196" height="181" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> BLACK PLUM SUGAR</div> <div> TAGALDEN<B>.</B>D-3 </div> <div> TRI-CYCLIC TAGATOSE</div> <bR> </NOBR></tD> <tD VALIGN=TOP BGCOLOR=#FFFFCC><NOBR><div> <TABLE BORDER="0" CELLPADDING="0" CELLSPACING="1" WIDTH="506" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 246 ><NOBR><div> IT TOOK MORE THAN 12 YEARS, TO DEVELOP,</div> <div> THE SCIENCE, NECESSARY TO CREATE, THESE</div> <div> 3 COMPUTER SIMULATIONS, OF THIS TAGATOSE,</div> <div> FROM BLACK PRUNE PLUM SUGAR CRYSTALS</div> <div> BECAUSE, EACH OF THE OTHER, THREE</div> <div> D-KETO-HEXOSES, HAD TO BE STUDIED FIRST, </div> <div> BY MANY OTHER RESEARCHERS </div> <div> HOWEVER, AS A RESULT OF THIS WORK,</div> <div> A SYNTHETIC PLUM WINE, IS NOW PRODUCED,</div> <div> FROM TAGATOSE, IN CHINA, FOR SALE,</div> <div> IN CHINESE RESTAURANTS </div> <div> AROUND THE WORLD.</div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="cdac7bf0.gif" border=0 width="199" height="191" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> HYDROCSYL SIDE OF</div> <div> TAGALDEN<B>.</B>D-3</div> <div> TRI-CYCLIC TAGATOSE</div> </NOBR></tD> </tR> </TABLE></div> <div>  </div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 47 WIDTH="735"><div> <B>THE STRUCTURAL FORMULA FOR TRI-CYCLIC TAGATOSE</B></div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 304 ><NOBR><div> <IMG SRC="ceadcf60.gif" border=0 width="220" height="246" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <DIV ALIGN="LEFT"></DIV> <div> THE STRUCTURAL FORMULA OF</div> <div> TRI-CYCLIC D-TAGATOSE</div> <div> TAGALDEN.D-3</div> </NOBR></tD> <tD VALIGN=TOP BGCOLOR=#FFFFCC><NOBR><div> <TABLE BORDER="0" CELLPADDING="0" CELLSPACING="1" WIDTH="508" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 271 ><NOBR><div> THE "A" SHAPE, CREATED,</div> <div> BY THE TWO KETO BRANCHES, SHOWN IN THE</div> <div> BOTTOM HALF, OF THE COMPUTER SIMULATION OF,</div> <div> THE TRI-CYCLIC TAGATOSE MOLECULE, ON THE RIGHT,</div> <div> IS MIRRORED, IN THE STRUCTURAL FORMULA, LEFT,</div> <div> OF THIS IMPORANT KETO-HEXOSE.</div> <div> KETO, IS USED TO DESCRIBE, THE THREE PAIRS OF,</div> <div> OCSION ATOMS, THAT ARE BONDED AT 90°  </div> <div> TO THE CENTRAL ALDEHYDE RINGS OF SUGARS.</div> <div> IN ALL CASES, THE KETO OCSIONS, CREATES AN ESTER,</div> <div> OF THE ACETYL BRANCHES, THAT ARE BONDED TO IT.</div> <div> THE AROMAS, OF FRAGANT FOODS, THAT WE ENJOY,</div> <div> COME FROM, THESE ESTERFIED KETONE SUGARS. </div> </NOBR></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="ca49bbf0.gif" border=0 width="155" height="191" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> THE "A" SHAPE CREATED </div> <div> BY THE KETO BRANCHES</div> <div> IS MIRRORED IN THE </div> <div> STRUCTURAL FORMULA </div> </NOBR></tD> </tR> </TABLE></div> <div> TAGATOSE IS FOUND IN ALL SWEET SYRUPS USED ON PANCAKES</div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 56 WIDTH="735"><div> <B>THE COMPUTER  FORMULA FOR TRI-CYCLIC TAGATOSE </B></div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFFF99 HEIGHT= 146 WIDTH="735"><div> <B>TAGALDEN.D-3 ~ TRI-CYCLIC D-TAGATOSE</B></div> <div> A TRI-CYCLIC ALDOSE HEXOSE ALDEHYDE</div> <div> <B>3(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>) = 18.CBN+18.OCS+36.HDR </B></div> <div> <B>=</B></div> <div> <B>3 [ O+C+( O+CH2+CH2+O+CH2OH ) +( O+CH2O+CH2OH ) ]</B></div> </tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 HEIGHT= 118 ><NOBR><div>   • BIOCHEM / SUGARS / KETONAL / TRIALDEN<B>.</B>PNT / TAGALDEN.D-3</div> <div>     ARE THE DOS FILE DIRECTORIES,</div> <div>     FOR THIS FORM OF <U>TRI</U>-CYCLIC KETO <U>HEX</U>OSE <U>ALDE</U>HYDE SUGAR   </div> <div>   • TAGALDEN<B>.</B>D-3 IS THE WINDOWS COMPUTER FILE NAME FOR THIS FORM OF</div> <div>     TRI-CYCLIC ALDEHYDE, DEXTRO-ROTARY, TRI-SACCHARIDE TAGATOSE SUGAR             <FONT SIZE="1" COLOR="#888888" FACE="Arial" ><I>( SA-CAH-RIDE )</I></FONT></div> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 50 WIDTH="735"><div> <B>REDUCED SIZE ILLUSTRATIONS</B></div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 225 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="711" BORDERCOLORLIGHT="#660033" BORDERCOLORDARK="#660033" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 172 WIDTH="6"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="172" ALIGN="bottom" WIDTH="6" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="cd88f830.gif" border=0 width="143" height="131" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> METHOCSI ETHYL ESTER SIDE</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="245"><div> <IMG SRC="ca76f830.gif" border=0 width="111" height="131" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> SIDE VIEW</div> </tD> <tD VALIGN=TOP><NOBR><div> <IMG SRC="cdb8c810.gif" border=0 width="140" height="129" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> HYDROCSI-ETHOCSI ESTER SIDE</div> </NOBR></tD> </tR> </TABLE></div> <DIV ALIGN="LEFT"></DIV> <div> TAGALDEN<B>.</B>D-3 ~ TRI-CYCLIC-TAGATOSE IS USED IN THE NERVES IN OUR DIAPHRAGM</div> <bR> </NOBR></tD> </tR> <tR> <tD VALIGN=CENTER COLSPAN=2 BGCOLOR=#FFCCB2 HEIGHT= 40 ><NOBR><div> <B>              TAGALDEN.D-3  •  ATTRIBUTES & RECOMMENDATIONS  •  D-TAGATOSE </B></div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=2 HEIGHT= 249 ><NOBR><div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="738" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=BOTTOM HEIGHT= 162 ><NOBR><div> •  TAGALDEN.D-3 , TRI-CYCLIC TAGATOSE</div> <div>    IS A SEMI-CLEAR BLAND CHEMICAL SYRUP</div> <div>    WITH THE TASTE OF TANGERINES </div> <div> •  IT TENDS TO FLOAT ON COLD WATER</div> <div> •  IT HOVERS ABOUT 2 CM BELOW THE SURFACE</div> <div>    OF HOT WATER & OTHER WATERY LIQUIDS</div> <bR> </NOBR></tD> <tD VALIGN=BOTTOM><NOBR><div> •  IT CAN BE USED IN BAKERY GLAZES  </div> <div> •  IT CAN BE USED IN BAKED PRESERVES WITH NUTS.</div> <div> •  IT CAN BE USED WITH VEGETABLES,</div> <div> •  IT CAN BE USED TO SWEETEN BABY FOODS </div> <div> •  IT CAN BE USED AS A SWEETENER FOR MEDICINES</div> <div> •  IT CANNOT BE USED AS A SWEETENER FOR SUPPLEMENTS</div> <div>    WITH VITAMIN B-1 OR BETA CAROTENE</div> </NOBR></tD> </tR> </TABLE></div> <div>    </div> <div>  THIS INFORMATION WAS COMPILED 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 PERIODIC TABLES IN ALL SIZES</div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="tagatose_m.htm" TITLE="BLACK PLUM SUGAR TAGATOSE"><U>BACK TO TOP</U></A></div> </NOBR></tD> </tR> </TABLE></div> <bR> <bR> </td> </tr></table></body>