{"id":391,"date":"2023-07-23T17:28:23","date_gmt":"2023-07-23T17:28:23","guid":{"rendered":"https:\/\/chemuza.org\/tr\/sakaroz-c12h22o11\/"},"modified":"2023-07-23T17:28:23","modified_gmt":"2023-07-23T17:28:23","slug":"sakaroz-c12h22o11","status":"publish","type":"post","link":"https:\/\/chemuza.org\/tr\/sakaroz-c12h22o11\/","title":{"rendered":"S\u00fckroz \u2013 c12h22o11, 57-50-1"},"content":{"rendered":"<p>S\u00fckroz, yayg\u0131n olarak sofra \u015fekeri olarak bilinen bir \u015feker t\u00fcr\u00fcd\u00fcr. Glikoz ve fruktozdan olu\u015fan bir disakkarittir ve bir\u00e7ok meyve ve sebzede do\u011fal olarak bulunur.<\/p>\n<figure class=\"wp-block-table\">\n<table>\n<tbody>\n<tr>\n<td> <strong>IUPAC Ad\u0131<\/strong><\/td>\n<td> \u03b1-D-glukopiranosil-(1\u21922)-\u03b2-D-fruktofuranosid<\/td>\n<\/tr>\n<tr>\n<td> <strong>Molek\u00fcler form\u00fcl<\/strong><\/td>\n<td> C12H22O11<\/td>\n<\/tr>\n<tr>\n<td> <strong>CAS numaras\u0131<\/strong><\/td>\n<td> 57-50-1<\/td>\n<\/tr>\n<tr>\n<td> <strong>E\u015f anlaml\u0131<\/strong><\/td>\n<td> S\u00fckroz, pancar \u015fekeri, \u015feker kam\u0131\u015f\u0131, dodekakarbon monodekahidrat, ((2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihidroksi-2,5-bis(hidroksimetil) )oksapent-2-il]oksi-6-(hidroksimetil)oksahekzan-3,4,5-triol)<\/td>\n<\/tr>\n<tr>\n<td> <strong>InChI<\/strong><\/td>\n<td> InChI=1S\/C12H22O11\/c13-1-4-6-10(16)15-12(19)18-7(2-14)8(3-15)9(17)5-11(6)20\/ h2-19,13-20H,1H2\/t10-,11+,12-\/m1\/s1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h2 class=\"wp-block-heading\"> <strong>S\u00fckrozun \u00f6zellikleri<\/strong><\/h2>\n<h3 class=\"wp-block-heading\"> Sakkarozun kaynama noktas\u0131<\/h3>\n<p> S\u00fckrozun kaynama noktas\u0131 standart bas\u0131n\u00e7ta yakla\u015f\u0131k 320\u00b0F&#8217;dir (160\u00b0C). Bu de\u011fer, maddede bulunan molek\u00fcller aras\u0131 kuvvetler taraf\u0131ndan belirlenir ve onu di\u011fer maddelerden tan\u0131mlamak ve ay\u0131rmak i\u00e7in kullan\u0131l\u0131r.<\/p>\n<h3 class=\"wp-block-heading\"> S\u00fckrozun erime noktas\u0131<\/h3>\n<p> Sakkarozun erime noktas\u0131 yakla\u015f\u0131k 186\u00b0F&#8217;dir (86\u00b0C). Bu de\u011fer ayn\u0131 zamanda s\u00fckrozu tan\u0131mlamak ve di\u011fer maddelerden ay\u0131rmak i\u00e7in kullan\u0131lan \u00f6nemli bir \u00f6zelliktir.<\/p>\n<h3 class=\"wp-block-heading\"> S\u00fckrozun molar k\u00fctlesi<\/h3>\n<p> S\u00fckrozun molar k\u00fctlesi 342,3 g\/mol&#8217;d\u00fcr. Bu de\u011fer, bir sakaroz molek\u00fcl\u00fcndeki her bir elementin (karbon, hidrojen ve oksijen) atom say\u0131s\u0131na g\u00f6re hesaplan\u0131r.<\/p>\n<h3 class=\"wp-block-heading\"> S\u00fckroz yo\u011funlu\u011fu g\/ml<\/h3>\n<p> S\u00fckrozun yo\u011funlu\u011fu yakla\u015f\u0131k 1,58 g\/ml&#8217;dir ve bu, suyun yo\u011funlu\u011fundan biraz daha y\u00fcksektir. Bu de\u011fer bir \u00e7\u00f6zeltideki sakaroz konsantrasyonunu belirlemek i\u00e7in kullan\u0131labilir.<\/p>\n<h3 class=\"wp-block-heading\"> S\u00fckrozun molek\u00fcler a\u011f\u0131rl\u0131\u011f\u0131<\/h3>\n<p> C12H22O11&#8217;in molek\u00fcler a\u011f\u0131rl\u0131\u011f\u0131 342,3 g\/mol&#8217;d\u00fcr. Bu de\u011fer, k\u00fctlesine ba\u011fl\u0131 olarak bir numunede mevcut olan sakaroz miktar\u0131n\u0131 hesaplamak i\u00e7in kullan\u0131l\u0131r. <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/chemuza.org\/wp-content\/uploads\/2023\/08\/sucrose.jpg\" alt=\"Sakkarozun kaynama noktas\u0131\" width=\"254\" height=\"131\" srcset=\"\" sizes=\"\"><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\"> S\u00fckrozun yap\u0131s\u0131<\/h3>\n<p> Bir glikosidik ba\u011f ile ba\u011flanan iki basit \u015fekerden (glikoz ve fruktoz) olu\u015fan bir disakkarit olan s\u00fckroz, do\u011frusal bir yap\u0131ya ve C12H22O11 molek\u00fcler form\u00fcl\u00fcne sahiptir. Sakkarozdaki 1:2 oran\u0131ndaki glikoz ve fruktoz, sakaroz taraf\u0131ndan kolayca tek tek \u015fekerlere hidrolize edilebilir. S\u00fckrozun yap\u0131s\u0131, fiziksel ve kimyasal \u00f6zelliklerinin yan\u0131 s\u0131ra v\u00fccuttaki bir enerji kayna\u011f\u0131 olarak i\u015flevinin belirlenmesinde \u00f6nemli bir rol oynar.<\/p>\n<figure class=\"wp-block-table\">\n<table>\n<tbody>\n<tr>\n<td> <strong>D\u0131\u015f g\u00f6r\u00fcn\u00fc\u015f<\/strong><\/td>\n<td> Beyaz kristal kat\u0131<\/td>\n<\/tr>\n<tr>\n<td> <strong>Spesifik yer \u00e7ekimi<\/strong><\/td>\n<td> 1.58g\/ml<\/td>\n<\/tr>\n<tr>\n<td> <strong>Renk<\/strong><\/td>\n<td> Beyaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>Koku<\/strong><\/td>\n<td> Kokusuz<\/td>\n<\/tr>\n<tr>\n<td> <strong>Molar k\u00fctle<\/strong><\/td>\n<td> 342,3 g\/mol<\/td>\n<\/tr>\n<tr>\n<td> <strong>Yo\u011funluk<\/strong><\/td>\n<td> 1.58g\/ml<\/td>\n<\/tr>\n<tr>\n<td> <strong>F\u00fczyon noktas\u0131<\/strong><\/td>\n<td> 186\u00b0F (86\u00b0C)<\/td>\n<\/tr>\n<tr>\n<td> <strong>Kaynama noktas\u0131<\/strong><\/td>\n<td> 320\u00b0F (160\u00b0C)<\/td>\n<\/tr>\n<tr>\n<td> <strong>Fla\u015f noktas\u0131<\/strong><\/td>\n<td> Uygulanamaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>sudaki \u00e7\u00f6z\u00fcn\u00fcrl\u00fck<\/strong><\/td>\n<td> Suda \u00e7ok \u00e7\u00f6z\u00fcn\u00fcr<\/td>\n<\/tr>\n<tr>\n<td> <strong>\u00e7\u00f6z\u00fcn\u00fcrl\u00fck<\/strong><\/td>\n<td> Etanol, metanol ve etilen glikolde \u00e7\u00f6z\u00fcn\u00fcr<\/td>\n<\/tr>\n<tr>\n<td> <strong>Buhar bas\u0131nc\u0131<\/strong><\/td>\n<td> Uygulanamaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>Buhar yo\u011funlu\u011fu<\/strong><\/td>\n<td> Uygulanamaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>pKa<\/strong><\/td>\n<td> Uygulanamaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>pH<\/strong><\/td>\n<td> Do\u011fal<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h2 class=\"wp-block-heading\"> <strong>S\u00fckroz G\u00fcvenli\u011fi ve Tehlikeleri<\/strong><\/h2>\n<p> S\u00fckrozun orta d\u00fczeyde t\u00fcketim i\u00e7in genellikle g\u00fcvenli oldu\u011fu d\u00fc\u015f\u00fcn\u00fclmektedir. A\u015f\u0131r\u0131 t\u00fcketim di\u015f \u00e7\u00fcr\u00fcmesine yol a\u00e7abilir ve obeziteye ve buna ba\u011fl\u0131 sa\u011fl\u0131k sorunlar\u0131na katk\u0131da bulunabilir. S\u00fckroz ayr\u0131ca nemi \u00e7ekip tutabilir, bu da g\u0131da \u00fcr\u00fcnlerinin bozulmas\u0131na neden olur. Y\u00fcksek konsantrasyonlarda s\u00fckroz ciltte tahri\u015fe ve di\u011fer olumsuz etkilere neden olabilir. B\u00fcy\u00fck miktarlarda kuru sakkarozun elle\u00e7lenmesi, solunmas\u0131n\u0131 ve cilt tahri\u015fini \u00f6nlemek i\u00e7in dikkatle yap\u0131lmal\u0131d\u0131r.<\/p>\n<figure class=\"wp-block-table\">\n<table>\n<tbody>\n<tr>\n<td> <strong>Tehlike sembolleri<\/strong><\/td>\n<td> Hi\u00e7biri<\/td>\n<\/tr>\n<tr>\n<td> <strong>G\u00fcvenlik A\u00e7\u0131klamas\u0131<\/strong><\/td>\n<td> Orta d\u00fczeyde t\u00fcketim i\u00e7in g\u00fcvenlidir. A\u015f\u0131r\u0131 t\u00fcketim sa\u011fl\u0131k sorunlar\u0131na yol a\u00e7abilir.<\/td>\n<\/tr>\n<tr>\n<td> <strong>BM kimlik numaralar\u0131<\/strong><\/td>\n<td> Uygulanamaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>HS kodu<\/strong><\/td>\n<td> 1701.99.90<\/td>\n<\/tr>\n<tr>\n<td> <strong>Tehlike s\u0131n\u0131f\u0131<\/strong><\/td>\n<td> Tehlikeli madde olarak s\u0131n\u0131fland\u0131r\u0131lmam\u0131\u015ft\u0131r<\/td>\n<\/tr>\n<tr>\n<td> <strong>Paketleme grubu<\/strong><\/td>\n<td> Uygulanamaz<\/td>\n<\/tr>\n<tr>\n<td> <strong>Toksisite<\/strong><\/td>\n<td> D\u00fc\u015f\u00fck toksisite. A\u015f\u0131r\u0131 t\u00fcketim sa\u011fl\u0131k sorunlar\u0131na yol a\u00e7abilir.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h2 class=\"wp-block-heading\"> <strong>S\u00fckroz sentez y\u00f6ntemleri<\/strong><\/h2>\n<p> S\u00fckroz birka\u00e7 y\u00f6ntemle sentezlenebilir:<\/p>\n<ul>\n<li> Glikoz \u015furubunun inversiyonu: \u0130nvertaz, glikoz \u015furubunu hidrolize ederek glikoz ve fruktoz \u00fcretir; bu daha sonra sakaroz olu\u015fturmak \u00fczere yeniden esterle\u015ftirilebilir.<\/li>\n<li> Fruktoz izomerizasyonu: Aldolaz, fruktozu glikoza izomerle\u015ftirir, ard\u0131ndan sakkaroz olu\u015fturmak \u00fczere yeniden esterle\u015ftirir.<\/li>\n<li> Kimyasal Sentez: Will markas\u0131 reaksiyonu, bir asit kataliz\u00f6r\u00fc varl\u0131\u011f\u0131nda glikozun fruktoz ile i\u015flenmesini i\u00e7eren kimyasal bir reaksiyon yoluyla glikoz ve fruktozdan s\u00fckrozu sentezler.<\/li>\n<li> Enzimatik sentez: S\u00fckroz sentaz, sakkarozu glikoz ve fruktozdan sentezler.<\/li>\n<\/ul>\n<p> Bu y\u00f6ntemler, yiyecek ve i\u00e7ecek \u00fcr\u00fcnlerinde kullan\u0131lmak \u00fczere end\u00fcstriyel \u00f6l\u00e7ekte sakkarozun \u00fcretilmesinin yan\u0131 s\u0131ra sakaroza ihtiya\u00e7 duyulan di\u011fer uygulamalarda da kullan\u0131l\u0131r. Sentez y\u00f6nteminin se\u00e7imi, arzu edilen son \u00fcr\u00fcn ve hammadde ve teknolojinin mevcudiyeti dahil olmak \u00fczere \u00e7e\u015fitli fakt\u00f6rlere ba\u011fl\u0131d\u0131r.<\/p>\n<h2 class=\"wp-block-heading\"> <strong>S\u00fckrozun Kullan\u0131m Alanlar\u0131<\/strong><\/h2>\n<p> S\u00fckroz, a\u015fa\u011f\u0131dakiler de dahil olmak \u00fczere \u00e7e\u015fitli uygulamalarda yayg\u0131n olarak kullan\u0131l\u0131r:<\/p>\n<ul>\n<li> Yiyecek ve i\u00e7ecek end\u00fcstrisi: \u015eeker, unlu mamuller ve alkols\u00fcz i\u00e7ecekler gibi yiyecek ve i\u00e7ecek \u00fcr\u00fcnlerinde tatland\u0131r\u0131c\u0131 olarak genellikle s\u00fckroz kullan\u0131l\u0131r.<\/li>\n<li> \u0130la\u00e7 end\u00fcstrisi: Tablet ve kaps\u00fcllerin \u00fcretiminde dolgu maddesi olarak sakkaroz kullan\u0131l\u0131r ve bununla \u015furuplar ve di\u011fer s\u0131v\u0131 dozaj formlar\u0131 haz\u0131rlan\u0131r.<\/li>\n<li> Tar\u0131m: Bitkiler enerjilerini s\u00fckrozdan al\u0131r ve s\u00fckrozun substrat olarak kullan\u0131lmas\u0131yla etanol ve di\u011fer biyoyak\u0131tlar da \u00fcretilir.<\/li>\n<li> End\u00fcstriyel uygulamalar: Yap\u0131\u015ft\u0131r\u0131c\u0131lar\u0131n, re\u00e7inelerin ve di\u011fer end\u00fcstriyel \u00fcr\u00fcnlerin \u00fcretiminde ham madde olarak s\u00fckroz kullan\u0131l\u0131r.<\/li>\n<li> Ara\u015ft\u0131rma ve laboratuvar kullan\u0131m\u0131: Biyolojik ve kimyasal analizlerde s\u00fckroz referans standard\u0131 olarak kullan\u0131l\u0131r ve h\u00fccresel metabolizma \u00e7al\u0131\u015fmalar\u0131 da onu bir enerji kayna\u011f\u0131 olarak kullan\u0131r.<\/li>\n<\/ul>\n<p> S\u00fckroz, tatl\u0131 tad\u0131, \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc ve di\u011fer \u00f6zellikleri nedeniyle geni\u015f bir uygulama alan\u0131na sahip \u00e7ok y\u00f6nl\u00fc bir maddedir. Ayn\u0131 zamanda yayg\u0131n olarak bulunabilmesi ve nispeten ucuz olmas\u0131 onu bir\u00e7ok end\u00fcstride pop\u00fcler bir se\u00e7im haline getiriyor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>S\u00fckroz, yayg\u0131n olarak sofra \u015fekeri olarak bilinen bir \u015feker t\u00fcr\u00fcd\u00fcr. Glikoz ve fruktozdan olu\u015fan bir disakkarittir ve bir\u00e7ok meyve ve sebzede do\u011fal olarak bulunur. IUPAC Ad\u0131 \u03b1-D-glukopiranosil-(1\u21922)-\u03b2-D-fruktofuranosid Molek\u00fcler form\u00fcl C12H22O11 CAS numaras\u0131 57-50-1 E\u015f anlaml\u0131 S\u00fckroz, pancar \u015fekeri, \u015feker kam\u0131\u015f\u0131, dodekakarbon monodekahidrat, ((2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihidroksi-2,5-bis(hidroksimetil) )oksapent-2-il]oksi-6-(hidroksimetil)oksahekzan-3,4,5-triol) InChI InChI=1S\/C12H22O11\/c13-1-4-6-10(16)15-12(19)18-7(2-14)8(3-15)9(17)5-11(6)20\/ h2-19,13-20H,1H2\/t10-,11+,12-\/m1\/s1 S\u00fckrozun \u00f6zellikleri Sakkarozun kaynama noktas\u0131 S\u00fckrozun kaynama noktas\u0131 &#8230; <a title=\"S\u00fckroz \u2013 c12h22o11, 57-50-1\" class=\"read-more\" href=\"https:\/\/chemuza.org\/tr\/sakaroz-c12h22o11\/\" aria-label=\"More on S\u00fckroz \u2013 c12h22o11, 57-50-1\">Devam\u0131n\u0131 oku<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>S\u00fckroz - C12H22O11, 57-50-1<\/title>\n<meta name=\"description\" content=\"S\u00fckroz, yayg\u0131n olarak sofra \u015fekeri olarak bilinen bir \u015feker t\u00fcr\u00fcd\u00fcr. 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