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table sugar

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sucrose

 or table sugar

Organic compound, colourless, sweet-tasting crystals that dissolve in water. Sucrose (C12H22O11) is a disaccharide; hydrolysis, by the enzyme invertase, yields “invert sugar” (so called because the hydrolysis results in an inversion of the rotation of plane polarized light), a 50:50 mixture of fructose and glucose, its two constituent monosaccharides. Sucrose occurs naturally in sugarcane, sugar beets, sugar-maple sap, dates, and honey. It is produced commercially in large amounts (especially from sugarcane and sugar beets) and is used almost entirely as food. See also sugar.


table sugar [′tā·bəl ‚shu̇g·ər]
(organic chemistry)


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With all the sweetening options available today, reliable, natural table sugar has been pushed to the back of the cupboard in favor of artificial sweeteners, raw sugar or honey and molasses for adding sweetness.
Table sugar (sucrose) contains 50 percent fructose and 50 percent glucose, while high-fructose corn syrup (HFCS 55) contains 55 percent fructose and 42 percent glucose.
Regular soda, hard candy, juice, or plain table sugar will allow the blood to absorb the glucose it needs quickly.
 
 
 
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