D(+)-Sucrose NEW

D(+)-Sucrose is the most common food and sugar, also used to make citric acid, caramel, invert sugar, transparent soap and so on. Sucrose in high concentration can inhibit bacterial growth, medicine can be used as a preservative, antioxidant pill excipient and so on. In 1980, the world's raw sugar production was 87.1 million tons, including 52 million tons of sucrose and 35 million tons of beet sugar. Sucrose from sugarcane and sugar beet is limited by natural conditions and the development of sugar shortage is more serious in the world. In addition, various special needs have promoted the research and development of new sweeteners, and many natural sweeteners and synthetic sweeteners have been found. The reagent sucrose is used for the determination of 1-naphthol, the separation of calcium and magnesium and the preparation of biological medium.

Application:

1 Nutritional sweetener; Forming and structuring agents.

2 Can be widely used in food, cosmetics, medicine, but also used for analysis and testing standards.

3 Used as a standard for organic element analysis

4 The reagent sucrose is used for the determination of 1-naphthol, the separation of calcium and magnesium and the preparation of biological medium. The cell culture stage is used for sucrose gradient purification of viruses and proteins. Plant cell culture grade is used for cryoprotection in plant cells. The molecular biology grade is used for isodensity centrifugation of discontinuous sucrose density gradients, such as mRNA isolation from membrane-bound ribosomes.

5 A variety of substance preservation liquid and auxiliary liquid.

6 Biological medium. Separate calcium and magnesium. Determination of 1-naphthol. Complexometric masking agent for boron. Standard for determination of carbon, hydrogen and oxygen by organic microanalysis.