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PostPosted: Sun 15:47, 22 Dec 2013    Post subject: Grain ChemistryBoth brown rice and corn

Grain ChemistryBoth brown [url=http://www.villanurbs.com/supra.asp]Toyota Supra España[/url] rice and corn, like every starchy grains and foods, contain large packages in the chemical amylose. Amylose is made up of long chains of glucose molecules, where glucose is really a monosaccharide, or single sugar unit. If you ate plain glucose that wasn't chemically bonded to anything, it could bind to the sweetness receptor and taste like sugar. Bound together in [url=http://www.herpetologica.org/mbtespana.html]Zapatos MBT Baratos[/url] long chains, however, glucose molecules assembled into amylose don't taste sweet; for that reason, extra brown rice or corn, that you do not taste sugar, although it's there.
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