sugar ( (Soluble in water (1 g dissolves in 0.5 ml water, 170 ml alcohol,…
Soluble in water
1 g dissolves in 0.5 ml water, 170 ml alcohol, about 100 ml methanol.
Sucrose is a nonreducing disaccharide composed of glucose and fructose linked via their anomeric carbons
Sugar doesn't make you happy, just "excited" in a bad way.
tell brain to eat again sweeties
Sugars are a class of carbohydrates and thus one source of food energy
Carbohydrates can be divided into 3 different groups, namely: sugars; oligosaccharides and polysaccharides. Sugars can be further divided into 3 classes: monosaccharides; disaccharides and polyols.
Only 20% of items at the supermarket are sugar free
you eat 24kgs of sugar a year
40 teaspoons of sugar a day
6KG bags of sugar in a week is the average Australian sugar consumption.
has a sobstitute: "Sweetener"
compounds with many times the sweetness of sucrose, common table sugar.
The problem is not sugar as sugar but the way we use it.
Obesity, blood problems, heart disease.
attencion and concentration are reduce.
Sucrose is used as a sweetener in foods and soft drinks, in the manufacture of syrups, in invert sugar, confectionery, preserves and jams, demulcent, pharmaceutical products, and caramel.
The annual world production of sucrose is in excess of 90 million tons mainly from the juice of sugar cane (20%) and sugar beet (17%). In addition to its use as a sweetner, sucrose is used in food products as a preservative, antioxidant, moisture control agent, stabilizer and thickening agent.
Is denser than water
Sucrose is a white odorless crystalline or powdery solid
Melting point: 186 °C
Monosaccharides are single unit sugars. Those commonly found in food are:
glucose (often called blood sugar when talking about blood glucose)
fructose (one of the main sugars found in fruit – the others are sucrose and glucose)
galactose (found in milk)
Disaccharides consist of two monosaccharides linked together. Those commonly found are:
sucrose (table sugar) = glucose + fructose
lactose (milk sugar) = glucose + galactose
maltose (malt sugar) = glucose + glucose
During digestion, all food carbohydrates (starches and sugars) break down into single molecule sugars. These sugars are absorbed from the intestine into the blood stream and travel to the cells, where they are used to provide energy for cellular functions.
molar mass: 342.2965 g/mol
To assist in weight loss – Some people choose to limit their food energy intake by replacing high-energy sugar or corn syrup with other sweeteners having little or no food energy. This allows them to eat the same foods they normally would while allowing them to lose weight and avoid other problems associated with excessive caloric intake.
Sucrose is derived by crushing and extraction of sugarcane with water or extraction of the sugar beet with water, evaporating, and purifying with lime, carbon, and various liquids.