A2 Biology Coursework Help Please :) Watch

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purplecrayon
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Report Thread starter 13 years ago
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For my investigation I am looking at the rate of fermentation by differant sugars, however to justify my hoptherysis I am simple explaining the naturally occurance of these sugars etc, the sugars I am using are galactose, glucose, fructose and sorbose. Out of all these I just cant pin point exactly where sorbose comes from, as I have not studied this sugar, the search engines are just chucking out the same ol' stuff, vitamin c manufacturing etc If anyone could tell me more it would be truely appriciated thank you
( sorry for any spelling or grammer mistakes - not my strong point :rolleyes: )
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oxymoron
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The structure of sorbose (fischer projection) is here:

http://www.biocheminfo.org/klotho/html/L-sorbose.html

My dictionary says

"trivial name for the ketohexose xylo-2-hexulose; the enantiomer, L-sorbose, is present in fermented juice of mountain-ash berries, being formed by the bacterial oxidation of sorbitol."

Not sure if that helps at all!
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purplecrayon
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Yes thank you

Ive been sitting here for hours looking for information and then find out all I need to do is the outline plan - grrrr biology can be so frustrating!
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