The phrase "all types of sugar" is correct and usable in written English.
It can be used when referring to various forms or varieties of sugar in a general context.
Example: "The recipe calls for all types of sugar, including brown, white, and powdered sugar."
Alternatives: "all varieties of sugar" or "every kind of sugar".
Cut down on your vegetables, throw out your fruits and, while you're at it, be careful to skip all types of sugar.
Marion Nestle, a professor in New York University's department of nutrition and a longtime food industry critic, says that Americans consume too much of all types of sugar, but that there is no meaningful biochemical difference between table sugar and high-fructose corn syrup.
This means that all types of sugars in lignocellulose must be converted to ethanol and that microorganisms must be obtained that efficiently perform this conversion under industrial conditions.
Although it is not necessary for the fructose-intolerant individual to reduce intake of all types of sugars, the intake of added sugars should be consistent with energy and micronutrient requirements.
Purpose of the combination of the fermenter microorganism were to convert all types of fermentable sugars to bioethanol as these microorganisms are substrate specific and individually they convert only specific type of fermentable sugars to bioethanol.
Now, several researchers are closing in on just such a solution using glucose, a type of sugar that is the main energy source for all cells in the body.Many other ideas have been tried down the years.
Normally the body uses a type of sugar provided by the diet or stored in the liver to keep the body running.
Weak wort, a type of sugar wastewater generated by Colorado-based Avery Brewing Co, will be donated to the city of Boulder for use in its wastewater treatment plant to break down nitrogen.
This particular enzyme cocktail doesn't occur in nature, and when fed a type of sugar called xylose, it can liberate three times as much hydrogen as ordinary microorganisms can achieve.
bRaw sugar is a type of sugar with sucrose content not less than 96° pol.
It is very difficult to analyze all three types of sugars in one quantitative analysis without creating multiple derivatives of each sugar [23].
