Sucrose is a disaccharide composed of glucose and fructose subunits.

How is sucrose extracted and refined for human consumption?

Sucrose is extracted and refined from sugarcane or sugar beet. Sugar mills crush sugarcane to produce raw sugar, which is then shipped to other factories for further refining into pure sucrose. Sugar beet factories directly process the beets into refined sugar.

What is the final purification process for sucrose production?

The final purification process for sucrose production involves concentrating the sugar syrup by boiling under a vacuum and then crystallizing it to produce clear, odorless, and sweet crystals of pure sucrose.

How are glucose and fructose linked in sucrose?

In sucrose, glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. This bond is called a glycosidic linkage.

What is the specific rotation of sucrose?

The specific rotation of sucrose at 20 °C using yellow ""sodium-D"" light is +66.47°.

How does hydrolysis break down sucrose?

Hydrolysis breaks the glycosidic bond in sucrose, converting it into glucose and fructose. This reaction can be accelerated by adding the enzyme sucrase or by using weak acids, such as cream of tartar or lemon juice.

How much energy is released during hydrolysis of sucrose?

Hydrolysis of sucrose releases about 1.0 kcal (4.2 kJ) per mole of sucrose, or about 3 small calories per gram of product.

How is sucrose synthesized by plants and other organisms?

Sucrose is synthesized by plants, algae, and cyanobacteria through the biosynthesis pathway using the precursors UDP-glucose and fructose 6-phosphate. This process is catalyzed by the enzyme sucrose-6-phosphate synthase. Sucrose is the end product of photosynthesis and is naturally found in many food plants, often alongside the monosaccharide fructose.

CAS 57-50-1 Sucrose - Carboxyl / Alfa Chemistry

Name: Sucrose
SKU: ACM57501-1
Rating: 5 (1 reviews)

Catalog Number	ACM57501-1
CAS	57-50-1
Structure
Description	Sucrose is a type of sugar that is found naturally in sugarcane, sugar beets, and other plants. It is a disaccharide, which means that it is composed of two simpler sugars bonded together: glucose and fructose.
IUPAC Name	(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-Dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Synonyms	Amerfond
Molecular Weight	342.3
Molecular Formula	C12H22O11
Canonical SMILES	C(C1C(C(C(C(O1)OC2(C(C(C(O2)CO)O)O)CO)O)O)O)O
Inchi	InChI=1S/C12H22O11/c13-1-4-6(16)8(18)9(19)11(21-4)23-12(3-15)10(20)7(17)5(2-14)22-12/h4-11,13-20H,1-3H2/t4-,5-,6-,7-,8+,9-,10+,11-,12+/m1/s1
InChIKey	CZMRCDWAGMRECN-UGDNZRGBSA-N
Boiling Point	397.76 °C
Melting Point	185-187 °C(lit.)
Flash Point	93.3 °C
Purity	99%
Density	1.5805 g/cm³
Solubility	Very soluble in water, slightly soluble in ethanol, insoluble in ethyl ether
Appearance	White liquid
Application	1. Sweetener: Sucrose is widely used as a sweetener in food and beverages. 2. Preservation: It can be used as a preservative in jams, jellies, and other preserves. 3. Baking: Sucrose is used in baking to provide texture and volume to baked goods. 4. Fermentation: It is also used in fermentation processes to produce alcoholic beverages such as beer and wine. 5. Medicine: Sucrose can be used as an ingredient in some medications to improve the taste of the medicine. 6. Energy: Sucrose is a source of energy and is used in sports drinks and energy bars. 7. Beauty: Sucrose can be used in beauty products as an exfoliant due to its texture and gentle abrasive properties. 8. Agriculture: Sucrose is used in agriculture as a source of energy for crops during photosynthesis.
Storage	Inert atmosphere, room temperature
Physical State	Liquid
Refractive Index	66.5 ° (C=26, H₂O)