Sucrose
IUPAC name	Sucrose
Other names	Sugar, Saccharose
Identifiers
CAS number	[57-50-1]
RTECS number	WN6500000
SMILES	OC1C(OC(CO)C(O)C1O) OC2(CO)OC(CO)C(O)C2O
Properties
Molecular formula	C12H22O11
Molar mass	342. IUPAC Nomenclature is a system of naming Chemical compounds and of describing the science of Chemistry in general CAS registry numbers are unique numerical identifiers for Chemical compounds Polymers biological sequences mixtures and Alloys They are also referred to Registry of Toxic Effects of Chemical Substances ( RTECS) is a Database of Toxicity information compiled from the open scientific literature without reference A chemical formula is a way of expressing information about the Atoms that constitute a particular Chemical compound, and how the relationship between those atoms changes Molar mass, symbol M, is the Mass of one mole of a substance ( Chemical element or Chemical compound) 29648 g/mol
Appearance	white solid
Density	1. The density of a material is defined as its Mass per unit Volume: \rho = \frac{m}{V} Different materials usually have different 587 g/cm³, solid
Melting point	186 °C
Solubility in water	211. The melting point of a solid is the temperature range at which it changes state from solid to Liquid. The Celsius Temperature scale was previously known as the centigrade scale. Solubility is the characteristic Physical property referring to the ability of a given substance the Solute, to dissolve in a Solvent. Water is a common Chemical substance that is essential for the survival of all known forms of Life. 5 g/100 ml (20 °C)
Hazards
Main hazards	Combustible
NFPA 704	1 1 0
Flash point	N/A
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references

Solubility of Pure Sucrose
Temperature(C)	g Sucrose/g Water
50	2. Occupational safety and health is a cross-disciplinary area concerned with protecting the Safety, Health and welfare of people engaged in Symbolism The four divisions are typically color-coded with blue indicating level of Health Hazard, red indicating The flash point of a flammable liquid is the lowest Temperature at which it can form an ignitable mixture in air In Chemistry, the standard state of a material is its state at 1 bar (100 Kilopascals exactly 59
55	2. 73
60	2. 89
65	3. 06
70	3. 25
75	3. 46
80	3. 69
85	3. 94
90	4. 20

Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C₁₂H₂₂O₁₁. A disaccharide is a Sugar (a Carbohydrate) composed of two Monosaccharides 'Disaccharide' is one of the four chemical groupings of carbohydrates ( Glucose (Glc a Monosaccharide (or simple Sugar) also known as grape sugar, is an important Carbohydrate in Biology. Fructose (also levulose or laevulose) is a simple reducing Sugar ( Monosaccharide) found in many foods and is one of the three A chemical formula is a way of expressing information about the Atoms that constitute a particular Chemical compound, and how the relationship between those atoms changes Its systematic name is α-D-glucopyranosyl- (1↔2)-β-D-fructofuranoside (ending in "oside", because it's not a reducing sugar). A reducing sugar is any sugar that in basic solution forms some Aldehyde or Ketone. It is best known for its role in human nutrition and is formed by plants but not by other organisms such as animals. Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support

Contents 1 Physical and chemical properties 2 Commercial production and use 3 Sugar as a macronutrient 3.1 In human nutrition 4 References 4.1 Notes 4.2 General references 5 External links

Physical and chemical properties

Pure sucrose is most often prepared as a fine, white, odorless crystalline powder with a pleasing, sweet taste; the common table sugar. Large crystals are sometimes precipitated from water solutions of sucrose onto a string (or other nucleation surface) to form rock candy, a confection. Nucleation is the onset of a Phase transition in a small region Rock candy (also called rock sugar) is a type of Confectionery composed of relatively large Sugar Crystals Homemade rock candy is commonly formed Confectionery is a set of Food items that are rich in Sugar; modern usage may include substances rich in artificial sweeteners as well

Like other carbohydrates, sucrose has a hydrogen to oxygen ratio of 2:1. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Hydrogen (ˈhaɪdrədʒən is the Chemical element with Atomic number 1 Oxygen (from the Greek roots ὀξύς (oxys (acid literally "sharp" from the taste of acids and -γενής (-genēs (producer literally begetteris the It consists of two monosaccharides, α-glucose and fructose, joined by a glycosidic bond between carbon atom 1 of the glucose unit and carbon atom 2 of the fructose unit. Monosaccharides (from Greek monos: single sacchar: sugar are the most basic unit of Carbohydrates They consist of one sugar and Glucose (Glc a Monosaccharide (or simple Sugar) also known as grape sugar, is an important Carbohydrate in Biology. Fructose (also levulose or laevulose) is a simple reducing Sugar ( Monosaccharide) found in many foods and is one of the three In Chemistry, a glycosidic bond is a certain type of Functional group that joins a Carbohydrate (sugar molecule to another which may be another carbohydrate What is notable about sucrose is that unlike most polysaccharides, the glycosidic bond is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the nonreducing end of the other. The effect of this inhibits further bonding to other saccharide units. Since it contains no free anomeric carbon atom, it is classified as a nonreducing sugar. Sucrose melts and decomposes at 186 °C to form caramel, and when combusted produces carbon, carbon dioxide, and water. Caramel (pronounced /ˈkærəmɛl/ or /ˈkɑrməl/ refers to a range of confections that are Beige to dark brown in Color, derived from the Carbon (kɑɹbən is a Chemical element with the symbol C and its Atomic number is 6 Carbon dioxide ( Chemical formula:) is a Chemical compound composed of two Oxygen Atoms covalently bonded to a single Water is a common Chemical substance that is essential for the survival of all known forms of Life. Water breaks down sucrose by hydrolysis, however the process is so gradual that it could sit in solution for years with negligible change. Hydrolysis is a Chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions If the enzyme sucrase is added however, the reaction will proceed rapidly. Enzymes are Biomolecules that catalyze ( ie increase the rates of Chemical reactions Almost all enzymes are Proteins Sucrase is the name given to a number of enzymes that catalyse the Hydrolysis of Sucrose to Fructose and Glucose.

Reacting sucrose with sulfuric acid dehydrates the sucrose and forms the element carbon, as demonstrated in the following equation:

C₁₂H₂₂O₁₁ + H₂SO₄ catalyst → 12 C + 11 H₂O

Commercial production and use

Main article: Sugar

Sucrose is the most common food sweetener, although it has been replaced in American industrial food production by other sweeteners such as fructose syrups or combinations of functional ingredients and high intensity sweeteners. Sulfuric (or sulphuric acid, H 2 S[[oxygen O]]4 is a strong Mineral acid. Carbon (kɑɹbən is a Chemical element with the symbol C and its Atomic number is 6 Catalysis is the process in which the rate of a Chemical reaction is increased by means of a Chemical substance known as a catalyst Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. A sweetener is a Food additive which adds the Basic taste of Sweetness to a food artificial sweeteners are Sugar substitutes High-fructose corn syrup (HFCS is any of a group of Corn syrups that has undergone Enzymatic processing to increase its Fructose content and is then mixed This is due to the subsidization of corn in the United States, which has led to a vast surplus. Combined with sugar tariffs, this has driven the price of corn syrup far below that of sugar. Corn syrup is a Syrup, made using Cornstarch as a feedstock and composed mainly of Glucose.

Sucrose is the most important sugar in plants, and can be found in the phloem sap. Plants are living Organisms belonging to the kingdom Plantae. In Vascular plants phloem is the living tissue that carries organic Nutrients (known as photosynthate particularly Sucrose, a sugar to It is generally extracted from sugar cane or sugar beet and then purified and crystallized. Sugarcane ( Saccharum) is a genus of 6 to 37 species (depending on taxonomic interpretation of tall perennial grasses (family Poaceae tribe Andropogoneae Sugar beet ( Beta vulgaris L a member of the Chenopodiaceae family is a plant whose root contains a high concentration of Sucrose. Other (minor) commercial sources are sweet sorghum and sugar maples. Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are used as Fodder plants either cultivated or as part Acer saccharum ( Sugar Maple) is a species of Maple native to the hardwood forests of northeastern North America, from Nova Scotia

Sucrose is ubiquitous in food preparations due to both its sweetness and its functional properties; it is important to the structure of many foods including biscuits and cookies, cakes and pies, candy canes, ice cream and sorbets, and also assists in the preservation of foods. Sweet is one of the five Basic tastes and is almost universally regarded as a pleasurable experience As such it is common in many processed and so-called “junk foods. Junk food is a broad term that is used to describe a variety of Food products from Sweets that contain little to no Nutritional value to products used in ”

Sugar as a macronutrient

In mammals, sucrose is very readily digested in the stomach into its component sugars, by acidic hydrolysis. Digestion is the breaking down of chemicals in the body into a form that can be absorbed In Human anatomy, the stomach is a J-shaped hollow muscular organ of the Gastrointestinal tract involved in the second phase of Digestion, following Hydrolysis is a Chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions This step is performed by a glycoside hydrolase, which catalyzes the hydrolysis of sucrose to the monosaccharides glucose and fructose. Glycoside hydrolases (also called glycosidases) catalyze the Hydrolysis of the Glycosidic linkage to generate two smaller Sugars They Glucose and fructose are rapidly absorbed into the bloodstream in the small intestine. This is an article about the rock music band "Circulatory System" In Biology the small Intestine is the part of the Gastrointestinal tract (gut between the Stomach and the Large intestine, and comprises Undigested sucrose passing into the intestine is also broken down by sucrase or isomaltase glycoside hydrolases, which are located in the membrane of the microvilli lining the duodenum. Sucrase is the name given to a number of enzymes that catalyse the Hydrolysis of Sucrose to Fructose and Glucose. Glycoside hydrolases (also called glycosidases) catalyze the Hydrolysis of the Glycosidic linkage to generate two smaller Sugars They The cell membrane (also called the plasma membrane, plasmalemma, or "phospholipid bilayer" is a Selectively permeable Lipid bilayer Microvilli (singular microvillus) are microscopic cellular membrane protrusions that increase the surface area of cells and are involved in a wide variety of functions including In Anatomy of the Digestive system, the duodenum is a hollow jointed tube about 25-30 cm (10-12 in long connecting the Stomach to the Jejunum These products are also transferred rapidly into the bloodstream.

Sucrose is digested by the enzyme invertase in bacteria and some animals. Invertase ( (systematic name beta-fructofuranosidase is a Sucrase enzyme The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have

Acidic hydrolysis can be used in laboratories to achieve the hydrolysis of sucrose into glucose and fructose.

In human nutrition

Sucrose is an easily assimilated macronutrient that provides a quick source of energy to the body, provoking a rapid rise in blood glucose upon ingestion. A nutrient is food or chemicals that an organism needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment Blood sugar, used in a physiological context is a misnomer and misleading However, pure sucrose is not normally part of a human diet balanced for good nutrition, although it may be included sparingly to make certain foods more palatable.

Overconsumption of sucrose has been linked with some adverse health effects. Health effects, health impacts or health risks are changes in Health resulting from exposure to a source The most common is dental caries or tooth decay, in which oral bacteria convert sugars (including sucrose) from food into acids that attack tooth enamel. Dental caries is a disease that damages Tooth structures resulting in what is commonly called tooth decay or cavities which are holes in the teeth Dental caries is a disease that damages Tooth structures resulting in what is commonly called tooth decay or cavities which are holes in the teeth Sucrose, as a pure carbohydrate, has an energy content of 3. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most In Physics and other Sciences energy (from the Greek grc ἐνέργεια - Energeia, "activity operation" from grc ἐνεργός 94 kilocalories per gram (or 17 kilojoules per gram). This article is about the unit of energy For its use in Nutrition and Food labelling regulations, see the article on Food energy. The joule (written in lower case ˈdʒuːl or /ˈdʒaʊl/ (symbol J) is the SI unit of Energy measuring heat, Electricity When a large amount of foods that contain a high percentage of sucrose is consumed, beneficial nutrients can be displaced from the diet, which can contribute to an increased risk for chronic disease. It has been suggested that sucrose-containing drinks may be linked to the development of obesity and insulin resistance. Insulin resistance is the condition in which normal amounts of Insulin are inadequate to produce a normal Insulin response from Fat, Muscle ^[1] However, most soft drinks in the USA are now made with high-fructose corn syrup, not sucrose.

The rapidity with which sucrose raises blood glucose can cause problems for people suffering from defects in glucose metabolism, such as persons with hypoglycemia or diabetes mellitus. Hypoglycemia or hypoglycaemia is the medical term for a pathologic state produced by a lower than normal level of Glucose ( sugar) in the blood Diabetes mellitus (ˌdaɪəˈbiːtiːz or /ˌdaɪəˈbiːtəs/ /məˈlaɪtəs/ or /ˈmɛlətəs/ often referred to simply as diabetes ( Ancient Greek: grc Sucrose can contribute to development of the metabolic syndrome. Metabolic syndrome is a combination of medical disorders that increase the risk of developing Cardiovascular disease and diabetes. ^[2] In an experiment with rats that were fed a diet one-third of which was sucrose, the sucrose first elevated blood levels of triglycerides, which induced visceral fat and ultimately resulted in insulin resistance. (more properly known as, TAG or triacylglyceride) is Glyceride in which the Glycerol is Esterified with three Fatty acids It is the In Anatomy, a viscus (ˈvɪskəs ( Plural: viscera /ˈvɪsərə/ is an internal organ of an animal (including humans in particular an internal Insulin resistance is the condition in which normal amounts of Insulin are inadequate to produce a normal Insulin response from Fat, Muscle ^[3] Another study found that rats fed sucrose-rich diets developed high triglycerides, hyperglycemia, and insulin resistance. In Medicine, hypertriglyceridemia (or "Hypertriglyceridaemia" denotes high ( hyper-) blood levels ( -emia) of Triglycerides the most Hyperglycemia, hyperglycaemia, or high blood sugar is a condition in which an excessive amount of Glucose circulates in the Blood plasma Insulin resistance is the condition in which normal amounts of Insulin are inadequate to produce a normal Insulin response from Fat, Muscle ^[4]

References

Notes

General references

• Yudkin, J. ; Edelman, J. , Hough, L. (1973). Sugar - Chemical, Biological and Nutritional Aspects of Sucrose. The Butterworth Group. ISBN 0-408-70172-2.  

External links

• Computational Chemistry Wiki
• Nomenclature of Carbohydrates
• 3d Images of Sucrose

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