![]() ![]() Sucrose can be dehydrated with sulfuric acid to form a black, carbon-rich solid, as indicated in the following idealized equation: Sucrose burns with chloric acid, formed by the reaction of hydrochloric acid and potassium chlorate:Ĩ HClO 3 + C 12H 22O 11 → 11 H 2O + 12 CO 2 + 8 HCl Some of the carbon does get fully oxidized to carbon dioxide, and other reactions, such as the water-gas shift reaction also take place. This reaction is somewhat simplified though. Mixing sucrose with the oxidizer potassium nitrate produces the fuel known as rocket candy that is used to propel amateur rocket motors. Like other carbohydrates, it combusts to carbon dioxide and water. Instead, it decomposes at 186 ☌ (367 ☏) to form caramel. Sucrose does not melt at high temperatures. Sucrose does not deteriorate at ambient conditions. Commercial samples of sugar are assayed using this parameter. The specific rotation at 20 ☌ (68 ☏) using yellow "sodium-D" light (589 nm) is +66.47°. The purity of sucrose is measured by polarimetry, through the rotation of plane-polarized light by a sugar solution. Sucrose crystallizes in the monoclinic space group P2 1 with room-temperature lattice parameters a = 1.08631 nm, b = 0.87044 nm, c = 0.77624 nm, β = 102.938°. Since sucrose contains no anomeric hydroxyl groups, it is classified as a non- reducing sugar. ![]() This linkage inhibits further bonding to other saccharide units, and prevents sucrose from spontaneously reacting with cellular and circulatory macromolecules in the manner that glucose and other reducing sugars do. Unlike most disaccharides, the glycosidic bond in sucrose is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the non-reducing end of the other. Fructose exists as a mixture of five tautomers but sucrose has only the β- D-fructofuranose form. Glucose exists predominantly as a mixture of α and β "pyranose" anomers, but sucrose has only the α form. In sucrose, the monomers glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. Physical and chemical properties Structural O-α- D-glucopyranosyl-(1→2)-β- D-fructofuranoside Saccharose is an obsolete name for sugars in general, especially sucrose. ![]() The name saccharose was coined in 1860 by the French chemist Marcellin Berthelot. The abbreviated term Suc is often used for sucrose in scientific literature. The word sucrose was coined in 1857, by the English chemist William Miller from the French sucre ("sugar") and the generic chemical suffix for sugars -ose. Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide. Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque. About 185 million tonnes of sugar were produced worldwide in 2017. Sugar is often an added ingredient in food production and recipes. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. ![]() Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. It has the molecular formula Cįor human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. It is produced naturally in plants and is the main constituent of white sugar. Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. ![]()
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