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sugar |
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sugar, compound of carbon, hydrogen, and oxygen belonging to a class of substances called carbohydrates carbohydrate, any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis ). ..... Click the link for more information. . Sugars fall into three groups: the monosaccharides, disaccharides, and trisaccharides. The monosaccharides are the simple sugars; they include fructose fructose (frŭk`tōs), levulose ..... Click the link for more information. and glucose glucose, dextrose, or grape sugar, monosaccharide sugar with the empirical formula C6H12O6 . ..... Click the link for more information. . The disaccharides are formed by the union of two monosaccharides with the loss of one molecule of water. Disaccharides include lactose lactose (lăk`tōs) or milk sugar, white crystalline disaccharide (see carbohydrate ). ..... Click the link for more information. , maltose maltose (môl`tōs) or malt sugar, crystalline disaccharide (see carbohydrate ). ..... Click the link for more information. , and sucrose sucrose (s ..... Click the link for more information. . Less well known are the trisaccharides; raffinose is a trisaccharide present in cottonseed and in sugar beets. Sugars belong to two families denoted by the letter d- or l- written before the name of a sugar. The families are related to glyceraldehyde CH2OHCHOHCHO, which can exist in two three-dimensional forms that are mirror images of each other. The isomer of glyceraldehyde that rotates plane polarized light clockwise is labeled d-glyceraldehyde; all natural sugars can be derived from this substance and thus belong the the d family. Although l-sugars can be prepared in the laboratory, they cannot be utilized by animals. sugarAny of numerous sweet, colourless organic compounds that dissolve readily in water and occur in the sap of seed plants and the milk of mammals. Sugars (whose names end in -ose) are the simplest carbohydrates. The most common is sucrose, a disaccharide; there are numerous others, including glucose and fructose (both monosaccharides); invert sugar (a 50:50 mixture of glucose and fructose produced by enzyme action on sucrose); and maltose (produced in the malting of barley) and lactose (both disaccharides). Commercial production of sugars is almost entirely for food. SugarSee OLPC. sugar 1. a white crystalline sweet carbohydrate, a disaccharide, found in many plants and extracted from sugar cane and sugar beet: it is used esp as a sweetening agent in food and drinks. Formula: C12H22O11 2. any of a class of simple water-soluble carbohydrates, such as sucrose, lactose, and fructose Sugar Sir Alan (Michael). born 1947, British electronics entrepreneur; chairman of Amstrad from 1968
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But new research points a finger at high blood sugar itself--even in people without diabetes--as a risk factor. But the transplanted cells that thrive in their new hosts prevent sudden drops in blood sugar that come without warning, a life-changing improvement for some patients. My blood sugar level is in the normal range (105 to 110, 12 hours fasting), though it has been creeping up in the last few years. |
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