Chini

Chini, uu carbohydrate ke sadharan naam hae, jon ki mitthaa hae aur iske khaana aur juice me chhorraa jaae hae. Sugar rasaenik ruup me sucrose, lactose aur fructose hae. Chini ganna aur sugar beet se nikaala jaae hae. Sadhaaran chini ke monosaccharides bola jaawe hae, jisme glucose, fructose, aur galactose hae. Compound chini, jiske disaccharide nai to dugnaa chini bhi bola jaawe hae, uu molecule hae jon dui monosaccharide se banaa rahe hae, jaise sucrose (glucose + fructose), lactose (glucose + galactose), aur maltose ( glucose ke dui molecules). Ujjar chinil lagbhag shudhh sucrose hae. Dehin me compound chini ke sadhaaran chini me hydrolyse karaa jaawe hae.

Monosaccharide ke lambaa chain (>2) ke chini nai maana jaawe hae, lekin iske oligosaccharides nai to polysaccharides bola jaawe hae. Starch ek glucose polymer hae jiske paudha me paawa jaawe hae, jon insaan ke khaana ke sab se jaada source of energy hae. Kuchh aur chemical substances, jaise ethylene glycol, glycerol aur sugar alcohols, ke mitthaa taste hoe sake hae, lekin ii chini nai hae.

Chini ke jaada paudha ke tissue me paawa jaawe hae. Madh aur fal me dher sadhaaran chini rahe hae. Sucrose khaas kar ke ganna aur sugar beet me dher maatra me rahe hae, aur yahii kaaran se isme se chini ke nikaala jaawe hae. 2016 me dunia me 2 billion tonne chini banaawa gais rahaa. Maltose ke grain ke malting kar ke banaawa jaawe hae. Lactose khaali ek chini hae jiske paudha me se nikaala nai jaawe hae. Iske khaali duudh me paawa jaawe hae, aurat ke duudh me bhi, aur kuchh duudh waala product me. Chini ke ek sastaa source, corn syrup hae, jiske factory me corn starch ke chini me badal ke banaawa jaawe hae, jaise maltose, fructose aur glucose.

Sucrose ke khaana banae ke khaatir kaam me laawa jaawe hae, aur iske kabhi-kabhi processed khaana (jaise toast aur cereal) aur sarbat (jaise coffee aur chaa) me milaawa jaawe hae. Dunia bhar me har ek jan har ek saal 50 kg (110 lb) chini khaawe hae, jab ki Africa ke log khaali 20 kg (44 lb) khaawe hae.

20th century ke aakhri hissa me, jaise jaada chini khaae lagin, ii paawa gais rahaa ki jaada chiini khaae se insaan ke health ke kharaab kare hae. 2015 me World Wealth Organisation ii recommend karis ki log ke aapan khaana me chini ke kamtii kar ke 10% kare ke chaahi aur baad me iske 5% kare ke chaahi.

Naam

Chini ke naam ii dekhae hae ki ii kaise failaa hae. Sanskrit se śarkarā, jiske matlab hae "ground or candied sugar", iske baad aais Persian shakar and Arabic sukkar. The Arabic word was borrowed in Medieval Latin as succarum, whence came the 12th century French sucre and the English sugar. Sugar was introduced into Europe by the Arabs in Sicily and Spain.