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Honey and Inverted sugar syrup

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Honey and Inverted sugar syrup

Honey vs. Inverted sugar syrup

Honey is a sweet, viscous food substance produced by bees and some related insects. Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water.

Similarities between Honey and Inverted sugar syrup

Honey and Inverted sugar syrup have 7 things in common (in Unionpedia): Catalysis, Citric acid, Fructose, Glucose, Monosaccharide, Sucrose, Sugar substitute.

Catalysis

Catalysis is the increase in the rate of a chemical reaction due to the participation of an additional substance called a catalysthttp://goldbook.iupac.org/C00876.html, which is not consumed in the catalyzed reaction and can continue to act repeatedly.

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Citric acid

Citric acid is a weak organic acid that has the chemical formula.

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Fructose

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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Glucose

Glucose is a simple sugar with the molecular formula C6H12O6.

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Monosaccharide

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.

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Sucrose

Sucrose is common table sugar.

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Sugar substitute

A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.

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The list above answers the following questions

Honey and Inverted sugar syrup Comparison

Honey has 347 relations, while Inverted sugar syrup has 52. As they have in common 7, the Jaccard index is 1.75% = 7 / (347 + 52).

References

This article shows the relationship between Honey and Inverted sugar syrup. To access each article from which the information was extracted, please visit:

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