Fructose

C6H12O6, 99%, CAS : 7660-25-5

Fructose, a natural sugar found in fruits and honey, has several applications in secondary school science studies. In biology, it can be used to investigate carbohydrate metabolism and the role of sugars in energy production. Students can study the breakdown of fructose in organisms and its conversion into usable energy. Fructose is also used in chemistry experiments to explore the properties of sugars, such as their solubility and reactivity. Additionally, fructose can be utilized in food science experiments to study the effects of sugars on taste perception, food preservation, and the Maillard reaction. Overall, studying fructose provides valuable insights into biochemistry, organic chemistry, and food science in secondary school science.

Fructose 果糖是水果和蜂蜜中發現的天然糖，在中學科學研究中有多種應用。 在生物學中，它可用於研究碳水化合物代謝和糖在能量產生中的作用。 學生可以研究有機體中果糖的分解及其轉化為可用能量。 果糖也用於化學實驗，以探索糖的特性，例如它們的溶解度和反應性。 此外，果糖還可用於食品科學實驗，研究糖對味覺、食物保存和美拉德反應的影響。 總體而言，研究果糖為中學科學中的生物化學、有機化學和食品科學提供了寶貴的見解。