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"center" colspan="2" bgcolor="#ffffff"
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"http://wwwinformationdelightinfo/information/entry/IUPAC_nomenclature" class="copylinks">Systematic Name
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"http://wwwinformationdelightinfo/information/entry/Chemical_formula" class="copylinks">Atomic Formula
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"http://wwwinformationdelightinfo/information/entry/Simplified_molecular_input_line_entry_specification" class="copylinks">SMILES <!-- mostly for organic compounds, omit otherwise -->
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"http://wwwinformationdelightinfo/information/entry/International_Chemical_Identifier" class="copylinks">InChI
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1/C12H22O11/<br/>c13-1-4-6(16)8(18)<br/>9(19)11(21-4)23-12<br/>(3-15)10(20)7(17)5<br/>(2-14)22-12/h4-11,<br/>13-20H,1-3H2/t4-,5-,<br/>6-,7-,8+,9-,10+,11-<br/>,12+/m1/s1
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"http://wwwinformationdelightinfo/information/entry/Molar_mass" class="copylinks">Molar Mass
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"http://wwwinformationdelightinfo/information/entry/hygroscopic" class="copylinks">Hygroscopic -->
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"http://wwwinformationdelightinfo/information/entry/CAS_registry_number" class="copylinks">CAS Number
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"57-50-01" class="copylinks" target="_blank">{Link without Title}
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"http://wwwinformationdelightinfo/information/entry/Density" class="copylinks">Density and Phase
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"http://wwwinformationdelightinfo/information/entry/Solubility" class="copylinks">Solubility in Water
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"http://wwwinformationdelightinfo/information/entry/ethanol" class="copylinks">Ethanol , Acetone -->
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"http://wwwinformationdelightinfo/information/entry/Melting_point" class="copylinks">Melting Point
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"http://wwwinformationdelightinfo/information/entry/Celsius" class="copylinks">C (45915° K 3668° F )<!-- (mention any decomposition) -->
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"http://wwwinformationdelightinfo/information/entry/Boiling_point" class="copylinks">Boiling Point
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"http://wwwinformationdelightinfo/information/entry/Chemical_decomposition" class="copylinks">Decomposition <!-- °C ( K) -->
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"http://wwwinformationdelightinfo/information/entry/Specific_rotation" class="copylinks">Chiral Rotation <nowiki> {Link without Title} </nowiki><sub>D</sub> <!-- (Only include this for chiral compounds, indicate direction/enantiomer combo if known) -->
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"http://wwwinformationdelightinfo/information/entry/Refractive_index" class="copylinks">Refractive Index
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"http://wwwinformationdelightinfo/information/entry/Orbital_hybridisation#Molecule_shape" class="copylinks">Molecular Shape <!-- for simple covalent molecules (omit for most large molecules, ionics and complexes) -->
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"http://wwwinformationdelightinfo/information/entry/Crystal_structure" class="copylinks">Crystal Structure <!-- omit if not a solid -->
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"http://wwwinformationdelightinfo/information/entry/monoclinic" class="copylinks">Monoclinic hemihedral<!-- eg Triclinic , Monoclinic , Orthorhombic , Hexagonal , Trigonal , Tetragonal , Cubic , and mention "close packed" or similar You may also cite what class it belongs to, eg CdCl<sub>2</sub> -->
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"http://wwwinformationdelightinfo/information/entry/Dipole#Molecular_dipoles" class="copylinks">Dipole Moment
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"http://wwwinformationdelightinfo/information/entry/Debye" class="copylinks">D
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"http://wwwinformationdelightinfo/information/entry/Material_safety_data_sheet" class="copylinks">MSDS
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"http://wwwinformationdelightinfo/information/entry/Sucrose_(data_page)#Material_Safety_Data_Sheet" class="copylinks">External MSDS <!-- please replace with proper link-->
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"http://wwwinformationdelightinfo/information/entry/Worker_safety_and_health" class="copylinks">Hazard s
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"http://wwwinformationdelightinfo/information/entry/NFPA_704" class="copylinks">NFPA 704
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"http://wwwinformationdelightinfo/information/entry/Flash_point" class="copylinks">Flash Point
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"http://wwwinformationdelightinfo/information/entry/Risk_and_Safety_Statements" class="copylinks">R/S Statement
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"http://wwwinformationdelightinfo/information/entry/RTECS" class="copylinks">RTECS number
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"http://wwwinformationdelightinfo/information/entry/Sucrose_(data_page)" class="copylinks">Supplementary Data Page
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"http://wwwinformationdelightinfo/information/entry/Sucrose_(data_page)#Structure_and_properties" class="copylinks">Structure And<br />properties
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"http://wwwinformationdelightinfo/information/entry/Refractive_index" class="copylinks">''n'' , ε<sub>r</sub> , etc
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"http://wwwinformationdelightinfo/information/entry/Sucrose_(data_page)#Thermodynamic_properties" class="copylinks">Thermodynamic<br />data
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"http://wwwinformationdelightinfo/information/entry/Sucrose_(data_page)#Spectral_data" class="copylinks">Spectral Data
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"http://wwwinformationdelightinfo/information/entry/UV/VIS_spectroscopy" class="copylinks">UV , IR , NMR , MS
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"http://wwwinformationdelightinfo/information/entry/Ion" class="copylinks">Anion s <!-- please omit if not applicable -->
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"http://wwwinformationdelightinfo/information/entry/Ion" class="copylinks">Cation s <!-- please omit if not applicable -->
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"http://wwwinformationdelightinfo/information/entry/iron(III)_chloride" class="copylinks">Iron(III) Chloride , also for related metals such as Manganese(II) Chloride , Cobalt(II) Chloride , ruthenium(III) chloride-->
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(common name: '''table sugar''', also called '''saccharose''') is a
Disaccharide (
Glucose +
Fructose ) with the
Molecular Formula C
12H
22O
11. Its systematic name is α-D-glucopyranosyl-(1→2)-β-D-fructofuranose. It is best known for its role in
Human Nutrition and is formed by plants but not by higher
Organism s.
Pure sucrose is most often prepared as a fine, white, odorless crystalline powder with a pleasing, sweet taste. Large crystals are sometimes precipitated from water solutions of sucrose onto a string (or other
Nucleation surface) to form
Rock Candy , a
Confection .
Like other
Carbohydrates , sucrose has a
Hydrogen to
Oxygen ratio of 2:1. It consists of two [[monosacatoms. 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 . Water breaks down sucrose by
Hydrolysis , however the process is so gradual that it could sit in solution for years with negligible change. If the
Enzyme Sucrase is added however, the reaction will proceed rapidly.
Reacting sucrose with
Sulfuric Acid dehydrates the sucrose and forms elemental
Carbon , as demonstrated in the following equation:
:C
12H
22O
11 + H
2SO
4 Catalyst → 12 C + 11 H
2O
See Also: Sugar
Sucrose is the most common food
Sweetener , although it has been replaced in American industrial food production by other sweeteners such as
Fructose Syrup s or combinations of functional ingredients and high intensity sweeteners. 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.
Sucrose is the most important sugar in
Plants , and can be found in the
Phloem sap. It is generally extracted from
Sugar Cane or
Sugar Beet and then purified and crystallized. Other (minor) commercial sources are sweet
Sorghum and
Sugar Maple s.
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, candycanes, ice cream and sorbets, and also assists in the preservation of foods. As such it is common in many processed and so-called “
Junk Food s.”
Human Beings , and in fact most other
Mammals —except
Felines , which lack the ability to taste sweetness
1—will typically accept food sweetened with sucrose even if they are not hungry (see
Dessert ) because of its pleasurable taste to them.
In mammals, sucrose is very readily
Digested in the
Stomach into its component sugars, by acidic
Hydrolysis . This step is performed by a
Glycoside Hydrolase , which catalyzes the hydrolysis of sucrose to the monosaccharides glucose and fructose. Glucose and fructose are rapidly absorbed into the
Bloodstream in the
Small Intestine . 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 . These products are also transferred rapidly into the bloodstream.
Sucrose is digested by the enzyme
Invertase in
Bacteria and some
Animals .
Acidic hydrolysis can be used in laboratories to achieve the hydrolysis of sucrose into glucose and fructose.
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. 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 . 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. Sucrose, as a pure
Carbohydrate , has an
Energy content of 4
Kilocalorie s per gram (or 17
Kilojoule s per gram). 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 Ten, S. & Maclaren, N. (2004).
Insulin resistance syndrome in children . J Clin Endocrinol Metab. 2004 Jun;89(6):2526-39..
The rapidity with which sucrose raises blood glucose can cause problems for people suffering from defects in glucose metabolism, such as persons with s, which induced
Visceral fat and ultimately resulted in
Insulin Resistance 2. Another study found that rats fed sucrose-rich diets developed
High Triglycerides ,
Hyperglycemia , and
Insulin Resistance Lombardo, Y.B., et al. (1996).
Long-term administration of a sucrose-rich diet to normal rats: relationship between metabolic and hormonal profiles and morphological changes in the endocrine pancreas . Metabolism. 1996 Dec;45(12):1527-32..
3
