By I. I. Brekhman and I. F. Nesterenko (Auth.)
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The quantitative composition of molasses' components may be dependent on the place of origin, weather conditions, the genetic properties of the producer plant, fertilizers, and many other factors. Apart from sucrose, molasses contains other monosaccharides, disaccharides and oligosaccharides of a heterocyclic nature, amino and carboxylic acids, complex organic pigments, and other chemical com pounds. The majority of the compounds determined in molasses are of natural origin, that is they have been preserved in the molasses in the sugar cane.
The following classes of acids have been detected: fatty, monobasic, di basic, unsaturated and hydroxy acids. Their total content is 5%. It is the fatty acids that are mainly responsible for the unpleasant after taste and smell of molasses. Acetic acid predominates in this class of acids, but all the other homologuous fatty acids are represented in smaller quantities, with straight and branched chains, ranging from formic to hexanoic. Oxalic and succinic acids are also present in small amounts.
Time of birth of rots (days after fertilization) Weight in grams of rats on 30*^ day F i g u r e 2. T h e i n f l u e n c e o f w h i t e (W) o r b r o w n ( B ) s u g a r o n t h e b i r t h p e r i o d s o f r a t s ( b l a c k rectangles) a n d the average w e i g h t o f the litter rats o n the 3 0 t h d a y ( e n c i r c l e d ) , c o m p a r e d w i t h t h e c o n t r o l ( C ) in t h e f i r s t a n d s e c o n d g e n e r a t i o n s . In the previous chapter we described our experiments showing that the substitution of white sugar for 90% of the calorie content of the diet fed to pregnant rats provoked a shaφly expressed embryotoxic effect.