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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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4 egg yolks 2 ounces cornstarch Pinch of salt 5 ounces heavy cream 5 Granny Smith apples, peeled, cored and juiced 2 sheets gelatin, softened in cold water 4 egg whites 5 ounces granulated sugar salt 3/4 cup creamy peanut butter 1/3 cup trans-free tub margarine 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 whole egg Preheat the oven to 350[degrees]. White granulated sugar sales have been hit hardest, declining 20%. |
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