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59-808: Melzer (German, derived from Mälzer , meaning " malter ") is an occupational surname. Notable people with the surname include: Gerald Melzer (born 1990), Austrian tennis player Hagen Melzer (born 1959), German long-distance runner Johanna Melzer (1904–1960), German anti-Nazi activist Iveta Benešová (known professionally as Iveta Melzer; born 1983), Czech tennis player Jean Melzer (1926–2013), Australian senator Jürgen Melzer (born 1981), Austrian tennis player Manfred Melzer (1944–2018), German bishop Richard Melzer (born 1979), American basketball player Václav Melzer (1878–1968), Czech mycologist Werner Melzer (born 1954), German footballer [REDACTED] Surname list This page lists people with

118-656: A sugar nip , a pliers-like tool, in order to break off pieces. The demand for cheaper table sugar drove, in part, colonization of tropical islands and nations where labor-intensive sugarcane plantations and table sugar manufacturing could thrive. Growing sugar cane crop in hot humid climates, and producing table sugar in high temperature sugar mills was harsh, inhumane work. The demand for cheap labor for this work, in part, first drove slave trade from Africa (in particular West Africa), followed by indentured labor trade from South Asia (in particular India). Millions of slaves, followed by millions of indentured laborers were brought into

177-404: A black, carbon -rich solid, as indicated in the following idealized equation: H 2 SO 4 (catalyst) + C 12 H 22 O 11 → 12 C + 11 H 2 O + heat (and some H 2 O + SO 3 as a result of the heat) . The formula for sucrose's decomposition can be represented as a two-step reaction: the first simplified reaction is dehydration of sucrose to pure carbon and water, and then carbon

236-404: A coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose , disaccharide maltose , trisaccharide maltotriose , and higher sugars called maltodextrines . It also develops other enzymes, such as proteases , that break down the proteins in

295-515: A human food supplement have suggested that it could potentially improve the symptoms of Irritable Bowel Syndrome (IBS) and chronic constipation , due to the way it can break down carbohydrates in the small intestine that IBS has been found to hinder. However further research is ongoing to fully prove this link. Sucrose For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet . Sugar mills – typically located in tropical regions near where sugarcane

354-437: A special party to prepare it during the night, and cook it from late in the evening until the daylight, singing related songs. In Tajikistan and Afghanistan , they sing: Samanak dar Jūsh u mā Kafcha zanēm – Dīgarān dar Khwāb u mā Dafcha zanēm (meaning: "Samanak is boiling and we are stirring it, others are asleep and we are playing daf " ). In modern times, making samanu can be a family gathering. It originally comes from

413-563: A sticky, extracellular, dextran -based polysaccharide that allows them to cohere, forming plaque . Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide. The word sucrose was coined in 1857, by the English chemist William Miller from the French sucre ("sugar") and the generic chemical suffix for sugars -ose . The abbreviated term Suc is often used for sucrose in scientific literature. The name saccharose

472-606: A sweet paste made entirely from germinated wheat is called samanū ( Persian : سمنو ) in Iran , samanak ( Persian : سمنک ) in Afghanistan , ( Tajik : суманак ); ( Uzbek Latin : sumalak ) or sümölök ( Kyrgyz : сүмөлөк ), which is prepared for Nowruz (Persian new year celebration) in a large pot (like a kazan ). A plate or bowl of samanu is a traditional component of the Haft sin table symbolising affluence. Traditionally, women have

531-464: Is a naturally occurring sugar, but with the advent of industrialization , it has been increasingly refined and consumed in all kinds of processed foods. The production of table sugar has a long history. Some scholars claim Indians discovered how to crystallize sugar during the Gupta dynasty , around CE 350. Other scholars point to the ancient manuscripts of China, dated to the 8th century BCE, where one of

590-401: Is a variety of types distinguished largely by the kilning temperature. In addition, barley malts are distinguished by the two major cultivar types of barley used for malting, two-row, and six-row. Malt extract, also known as extract of malt, is a sweet, treacle -like substance used as a dietary supplement . It was popular in the first half of the 20th century as a nutritional enhancer for

649-410: Is achieved during the mashing process. Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast bread and other baked goods. The term "malt" refers to several products of the process: the grains to which this process has been applied, for example, malted barley;

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708-430: Is by isotope analysis of carbon. Cane uses C4 carbon fixation , and beet uses C3 carbon fixation , resulting in a different ratio of C and C isotopes in the sucrose. Tests are used to detect fraudulent abuse of European Union subsidies or to aid in the detection of adulterated fruit juice . Sugar cane tolerates hot climates better, but the production of sugar cane needs approximately four times as much water as

767-563: Is different from Wikidata All set index articles Malt Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as " malting ". Malted grain is used to make beer , whisky , malted milk , malt vinegar , confections such as Maltesers and Whoppers , flavored drinks such as Horlicks , Ovaltine , and Milo , and some baked goods, such as malt loaf , bagels , and Rich Tea biscuits. Malted grain that has been ground into

826-452: Is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup

885-540: Is no longer diastatic . The liquid produced from this, wort , is then concentrated by using heat or a vacuum procedure to evaporate water from the mixture. The concentrated wort is called malt extract. Two forms of malt extract are used by brewers: liquid malt extract (LME), containing about 20% water, and dry malt extract (DME), dehydrated to 2% water. LME is a thick syrup that typically gives off more pleasant flavors than its counterpart, while DME provides better consistency in color. When using large amounts of extract, LME

944-443: Is often used in food preparation, humans find molasses from sugar beets unpalatable, and it consequently ends up mostly as industrial fermentation feedstock (for example in alcohol distilleries), or as animal feed . Once dried, either type of molasses can serve as fuel for burning. Pure beet sugar is difficult to find, so labelled, in the marketplace. Although some makers label their product clearly as "pure cane sugar", beet sugar

1003-609: Is oxidised to CO 2 by O 2 from air. C 12 H 22 O 11 + heat → 12 C + 11 H 2 O 12 C + 12 O 2 → 12 CO 2 Hydrolysis breaks the glycosidic bond converting sucrose into glucose and fructose . Hydrolysis is, however, so slow that solutions of sucrose can sit for years with negligible change. If the enzyme sucrase is added, however, the reaction will proceed rapidly. Hydrolysis can also be accelerated with acids, such as cream of tartar or lemon juice, both weak acids. Likewise, gastric acidity converts sucrose to glucose and fructose during digestion,

1062-500: Is the main sugar. In others, such as grapes and pears , fructose is the main sugar. After numerous unsuccessful attempts by others, Raymond Lemieux and George Huber succeeded in synthesizing sucrose from acetylated glucose and fructose in 1953. In nature, sucrose is present in many plants, and in particular their roots, fruits and nectars , because it serves as a way to store energy, primarily from photosynthesis . Many mammals, birds, insects and bacteria accumulate and feed on

1121-428: Is the process of converting barley or other cereal grains into malt for use in brewing, distilling , or foods, and takes place in a maltings , sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth. A "maltings" is typically a long, single-storey building with a floor that slopes slightly from one end of

1180-582: Is the source of the word candy . The army of Alexander the Great was halted on the banks of river Indus by the refusal of his troops to go further east. They saw people in the Indian subcontinent growing sugarcane and making "granulated, salt-like sweet powder", locally called sākhar ( साखर ), ( شکر ), pronounced as sakcharon ( ζακχαρον ) in Greek (Modern Greek, zachari , ζάχαρη ). On their return journey,

1239-439: Is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. Sugar is often an added ingredient in food production and recipes. About 185 million tonnes of sugar were produced worldwide in 2017. Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into

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1298-566: Is typically used because its ability to dissolve in boiling temperatures, whereas DME can clump up and become difficult to liquefy. LME is also sold in jars as a consumer product. Scientists aim to discover what happens inside barley grains as they become malted to help plant breeders produce better malting barley for food and beverage products. The United States Agricultural Research Service scientists are interested in specialized enzymes called serine-class proteases that digest beta-amylases, which convert carbohydrates into "simple sugars" during

1357-677: The West Indies in 1506 ( Cuba in 1523). The Portuguese first cultivated sugarcane in Brazil in 1532. Sugar remained a luxury in much of the world until the 18th century. Only the wealthy could afford it. In the 18th century, the demand for table sugar boomed in Europe and by the 19th century it had become regarded as a human necessity. The use of sugar grew from use in tea, to cakes , confectionery and chocolates . Suppliers marketed sugar in novel forms, such as solid cones, which required consumers to use

1416-463: The date palm ( Phoenix dactylifera ), sorghum ( Sorghum vulgare ), and the sugar maple ( Acer saccharum ). Sucrose is obtained by extraction of these crops with hot water; concentration of the extract gives syrups, from which solid sucrose can be crystallized. In 2017, worldwide production of table sugar amounted to 185 million tonnes. Most cane sugar comes from countries with warm climates, because sugarcane does not tolerate frost. Sugar beets, on

1475-414: The mash of converted grain to create a filter bed during lautering . As all grains sprout, natural enzymes within the grain break down the starch of which the grain is composed into simpler sugars, which taste sweet and are easier for yeast to use as food. Malt with active enzymes is called "diastatic malt". Malt with inactive enzymes is called "nondiastatic malt". The enzymes are deactivated by heating

1534-468: The surname Melzer . If an internal link intending to refer to a specific person led you to this page, you may wish to change that link by adding the person's given name (s) to the link. Retrieved from " https://en.wikipedia.org/w/index.php?title=Melzer&oldid=1212638654 " Categories : Surnames German-language surnames Occupational surnames Hidden categories: Articles with short description Short description

1593-487: The water-gas shift reaction also take place. A more accurate theoretical equation is: C 12 H 22 O 11 + 6.288 KNO 3 → 3.796 CO 2 + 5.205 CO + 7.794 H 2 O + 3.065 H 2 + 3.143 N 2 + 2.988 K 2 CO 3 + 0.274 KOH Sucrose burns with chloric acid , formed by the reaction of hydrochloric acid and potassium chlorate : 8 HClO 3 + C 12 H 22 O 11 → 11 H 2 O + 12 CO 2 + 8 HCl Sucrose can be dehydrated with sulfuric acid to form

1652-552: The Caribbean, Indian Ocean, Pacific Islands, East Africa, Natal, north and eastern parts of South America, and southeast Asia. The modern ethnic mix of many nations, settled in the last two centuries, has been influenced by table sugar. Beginning in the late 18th century, the production of sugar became increasingly mechanized. The steam engine first powered a sugar mill in Jamaica in 1768, and, soon after, steam replaced direct firing as

1711-468: The Great Persian Empire . Mämmi , or Easter Porridge, is a traditional Finnish Lenten food. Cooked from rye malt and flour, mämmi has a great resemblance (in the recipe, color, and taste) to samanū . Today, this product is available in shops from February until Easter. A (nonrepresentative) survey in 2013 showed that almost no one cooks mämmi at home in modern-day Finland . Malting

1770-560: The Greek soldiers carried back some of the "honey-bearing reeds". Sugarcane remained a limited crop for over a millennium. Sugar was a rare commodity and traders of sugar became wealthy. Venice, at the height of its financial power, was the chief sugar-distributing center of Europe . Moors started producing it in Sicily and Spain . Only after the Crusades did it begin to rival honey as a sweetener in Europe. The Spanish began cultivating sugarcane in

1829-580: The United States (including California). In the northern hemisphere, the beet-growing season ends with the start of harvesting around September. Harvesting and processing continues until March in some cases. The availability of processing plant capacity and the weather both influence the duration of harvesting and processing – the industry can store harvested beets until processed, but a frost-damaged beet becomes effectively unprocessable. The United States sets high sugar prices to support its producers, with

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1888-423: The barley in water to encourage it to sprout, then drying it to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis and turned that portion into various other carbohydrates. In

1947-433: The bond between them being an acetal bond which can be broken by an acid. Given (higher) heats of combustion of 1349.6 kcal/mol for sucrose, 673.0 for glucose, and 675.6 for fructose, hydrolysis releases about 1.0 kcal (4.2 kJ) per mole of sucrose, or about 3 small calories per gram of product. The biosynthesis of sucrose proceeds via the precursors UDP-glucose and fructose 6-phosphate , catalyzed by

2006-430: The building to the other. Floor maltings began to be phased out in the 1940s in favor of "pneumatic plants", where large industrial fans are used to blow air through the germinating grain beds and to pass hot air through the malt being kilned. Like floor maltings, these pneumatic plants use batch processes, but of considerably greater size, typically 100-ton batches compared with 20-ton batches floor maltings. As of 2014 ,

2065-459: The children of the British urban working class, whose diet was often deficient in vitamins and minerals. Children were given cod liver oil for the same reason, but it proved so unpalatable that it was combined with extract of malt to produce "Malt and Cod-Liver Oil." The 1907 British Pharmaceutical Codex ' s instructions for making a nutritional extract of malt do not include a mashout at

2124-404: The earliest historical mentions of sugar cane is included along with the fact that their knowledge of sugar cane was derived from India . By about 500 BCE, residents of modern-day India began making sugar syrup, cooling it in large flat bowls to produce raw sugar crystals that were easier to store and transport. In the local Indian language, these crystals were called khanda ( खण्ड ), which

2183-450: The effect that many former purchasers of sugar have switched to corn syrup (beverage manufacturers) or moved out of the country (candy manufacturers). The low prices of glucose syrups produced from wheat and corn ( maize ) threaten the traditional sugar market. Used in combination with artificial sweeteners , they can allow drink manufacturers to produce very low-cost goods. Since the 6th century BCE, cane sugar producers have crushed

2242-419: The end of extraction and include the use of lower mash temperatures than is typical with modern beer-brewing practices. The Codex indicates that diastatic activity is to be preserved by the use of temperatures not exceeding 55 °C (131 °F). Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting, which consists of immersing

2301-406: The enzyme sucrose-6-phosphate synthase . The energy for the reaction is gained by the cleavage of uridine diphosphate (UDP). Sucrose is formed by plants, algae and cyanobacteria but not by other organisms . Sucrose is the end product of photosynthesis and is found naturally in many food plants along with the monosaccharide fructose. In many fruits, such as pineapple and apricot , sucrose

2360-403: The grain into forms that can be used by yeast . The point at which the malting process is stopped affects the starch -to-enzyme ratio, and partly converted starch becomes fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose , which are not products of starch modification, but which are already in the grain. Further conversion to fermentable sugars

2419-465: The harvested vegetable material from sugarcane in order to collect and filter the juice. They then treat the liquid, often with lime ( calcium oxide ), to remove impurities and then neutralize it. Boiling the juice then allows the sediment to settle to the bottom for dredging out, while the scum rises to the surface for skimming off. In cooling, the liquid crystallizes, usually in the process of stirring, to produce sugar crystals. Centrifuges usually remove

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2478-529: The largest malting operation in the world was Malteurop, which operates in 14 countries. Barley is the most commonly malted grain, in part because of its high content of enzymes , though wheat, rye , oats , rice, and corn are also used. Also very important is the retention of the grain's husk , even after threshing , unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant embryo ) from damage during malting, which can easily lead to mold growth; it also allows

2537-410: The liquid, which gets recycled in the crystalliser stages. When economic constraints prevent the removal of more sugar, the manufacturer discards the remaining liquid, now known as molasses , or sells it on to producers of animal feed. Sieving the resultant white sugar produces different grades for selling. It is difficult to distinguish between fully refined sugar produced from beet and cane. One way

2596-527: The malt. Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually, that of some amount of starch from unmalted grain, called adjuncts . Specialty malts have little diastatic power, but provide flavor, color, or "body" ( viscosity ) to the finished beer. Specialty caramel or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories

2655-402: The manner that glucose and other reducing sugars do. Since sucrose contains no anomeric hydroxyl groups, it is classified as a non- reducing sugar . Sucrose crystallizes in the monoclinic space group P2 1 with room-temperature lattice parameters a = 1.08631 nm, b = 0.87044 nm, c = 0.77624 nm, β = 102.938°. The purity of sucrose is measured by polarimetry , through

2714-400: The next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose . Modern beer-mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it

2773-680: The other hand, grow only in cooler temperate regions and do not tolerate extreme heat . About 80 percent of sucrose is derived from sugarcane, the rest almost all from sugar beets. In mid-2018, India and Brazil had about the same production of sugar – 34 million tonnes – followed by the European Union , Thailand , and China as the major producers. India, the European Union, and China were the leading domestic consumers of sugar in 2018. Beet sugar comes from regions with cooler climates: northwest and eastern Europe, northern Japan, plus some areas in

2832-433: The production of sugar beet. As a result, some countries that traditionally produced cane sugar (such as Egypt ) have built new beet sugar factories since about 2008. Some sugar factories process both sugar cane and sugar beets and extend their processing period in that way. The production of sugar leaves residues that differ substantially depending on the raw materials used and on the place of production. While cane molasses

2891-471: The rotation of plane-polarized light by a sugar solution. The specific rotation at 20 °C (68 °F) using yellow "sodium-D" light (589 nm) is +66.47°. Commercial samples of sugar are assayed using this parameter. Sucrose does not deteriorate at ambient conditions. Sucrose does not melt at high temperatures. Instead, it decomposes at 186 °C (367 °F) to form caramel . Like other carbohydrates , it combusts to carbon dioxide and water by

2950-463: The simplified equation: C 12 H 22 O 11 + 12 O 2 → 12 CO 2 + 11 H 2 O Mixing sucrose with the oxidizer potassium nitrate produces the fuel known as rocket candy that is used to propel amateur rocket motors. C 12 H 22 O 11 + 6 KNO 3 → 9 CO + 3 N 2 + 11 H 2 O + 3 K 2 CO 3 This reaction is somewhat simplified though. Some of the carbon does get fully oxidized to carbon dioxide, and other reactions, such as

3009-531: The source of process heat. During the same century, Europeans began experimenting with sugar production from other crops. Andreas Marggraf identified sucrose in beet root and his student Franz Achard built a sugar beet processing factory in Silesia (Prussia). The beet-sugar industry took off during the Napoleonic Wars , when France and the continent were cut off from Caribbean sugar. In 2009, about 20 percent of

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3068-492: The sprouting process. The enzyme also breaks down stored proteins into their amino-acid derivatives. The balance of proteins and carbohydrates broken down by the enzyme affects the malt's flavor. Enzyme-rich malt extract (ERME) is a specialised form of barley malt extract (marketed by Ateria Health ), that has undergone preparation to activate the natural amylase and glucanase enzymes in the grain. Initially researched as an equine food supplement, pilot studies using ERME as

3127-449: The sucrose in plants and for some it is their main food source. Although honeybees consume sucrose, the honey they produce consists primarily of fructose and glucose, with only trace amounts of sucrose. As fruits ripen, their sucrose content usually rises sharply, but some fruits contain almost no sucrose at all. This includes grapes, cherries, blueberries, blackberries, figs, pomegranates, tomatoes, avocados, lemons and limes. Sucrose

3186-483: The sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various breakfast cereals; single malt whisky , often called simply "single malt"; or a product based on malted milk, similar to a malted milkshake (i.e. "malts"). Malted grains have probably been used as an ingredient of beer since ancient times, for example in Egypt ( Ancient Egyptian cuisine ), Sumer , and China. In Persian countries,

3245-451: The uncrystallized syrup. The producers can then either sell the sugar product for use as is, or process it further to produce lighter grades. The later processing may take place in another factory in another country. Sugarcane is a major component of Brazilian agriculture; the country is the world's largest producer of sugarcane and its derivative products, such as crystallized sugar and ethanol ( ethanol fuel ). Beet sugar producers slice

3304-401: The washed beets, then extract the sugar with hot water in a " diffuser ". An alkaline solution (" milk of lime " and carbon dioxide from the lime kiln) then serves to precipitate impurities (see carbonatation ). After filtration, evaporation concentrates the juice to a content of about 70% solids, and controlled crystallisation extracts the sugar. A centrifuge removes the sugar crystals from

3363-448: The world's sugar was produced from beets. Today, a large beet refinery producing around 1,500 tonnes of sugar a day needs a permanent workforce of about 150 for 24-hour production. Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane ( Saccharum spp. ) and sugar beets ( Beta vulgaris ), in which sugar can account for 12% to 20% of the plant's dry weight. Minor commercial sugar crops include

3422-481: The α form. Fructose exists as a mixture of five tautomers but sucrose has only the β- D -fructofuranose form. Unlike most disaccharides , the glycosidic bond in sucrose is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the non-reducing end of the other. This linkage inhibits further bonding to other saccharide units, and prevents sucrose from spontaneously reacting with cellular and circulatory macromolecules in

3481-526: Was coined in 1860 by the French chemist Marcellin Berthelot . Saccharose is an obsolete name for sugars in general, especially sucrose. In sucrose, the monomers glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage . Glucose exists predominantly as a mixture of α and β "pyranose" anomers , but sucrose has only

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