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Materials for the 21st Century$
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David Segal

Print publication date: 2017

Print ISBN-13: 9780198804079

Published to Oxford Scholarship Online: July 2017

DOI: 10.1093/oso/9780198804079.001.0001

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PRINTED FROM OXFORD SCHOLARSHIP ONLINE (oxford.universitypressscholarship.com). (c) Copyright Oxford University Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in OSO for personal use. date: 30 November 2021

Candy Floss, Cellulose, Sugars and Foods

Candy Floss, Cellulose, Sugars and Foods

(p.13) 2 Candy Floss, Cellulose, Sugars and Foods
Materials for the 21st Century

David Segal

Oxford University Press

Chapter 2 describes conversion of cellulose to useful products in the 19th century (rayon, celluloid, guncotton) and the role of glucose in its chemical structure. The preparation of candy floss (cotton candy) is described and how the method is relevant to spinning synthetic fibres. The composition of sugar and the composition of foods is explained. In particular, the distinction among starch, sugar, carbohydrates, monosaccharides, and polysaccharides is made. Conversion of crops to bioethanol is described.

Keywords:   cellulose, rayon, celluloid, sugar, starch, carbohydrates, monosaccharides, polysaccharides, candy floss

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