Structure of Carbohydrates
Structure of Monosaccharides
Structure of Disaccharides
Reducing Sugars
Benedict’s Test for Reducing Sugars

Solubility of Monosaccharide and Disaccharide
Colligative Properties and Osmolarity
Vapor Pressure and Water Activity
Boiling Point Elevation
Carbohydrate Glass Transitions & Glassy Foods

Oligosaccharide Structures and Uses

Structure of Carbohydrates
Polysaccharide Structures
Polysaccharides and Viscosity
Common Homopolysaccharides
Structure and Gelation of the Homopolysacchairde: Starch
Structure and gelation of the Homopolysacchairde: Agar
Structure of Heteropolysacchairdes
Structure and Gelation of the Heteropolysacchairde: Pectin
Structure and Gelation of the Heteropolysacchairde: Alginate

Caramelization
Maillard Reaction

Refining of Sucrose From Sugarcane and Sugar Beets
Refining of Starch
Modifications to Starch
Starch Saccharification