Sucrose : Definition, structure, characteristics and uses of Sucrose

The Latin word Sucrose means Sugar. Sucrose is a disaccharide. It is a non-reducing sugar. Sucrose is called sugar or beet sugar. Sugarcane, beets, carrots, flower nectar, pineapple etc. contain sucrose. The main raw material of honey is sucrose. Sugarcane contains 15% sucrose. It is twice as sweet as glucose. Carbohydrates are produced in plant leaves during photosynthesis and transported to various organs as sucrose. That is, sucrose is transported throughout the plant body. Sugar is sucrose. Analyzing sugar produces glucose and fructose. About 170 million tons of sugar are produced every year. English chemist William Miller (1857) coined the term sucrose.

Chemical structure of sucrose
Sucrose is a disaccharide and its molecular symbol is C12H24O11. Glucose and fructose combine to form sucrose molecules. The -OH group on the 1st carbon of α-D glucose and the OH group on the 2nd carbon of β-D glucose form a glycosidic bond. A molecule of water is released during the formation of the glycosidic bond. As a result, aldehyde and ketone groups are destroyed. So while glucose and fructose are reducing sugars, sucrose is a non-reducing sugar.

Characteristics of sucrose
(i) Sucrose is a white granular solid.
(ii) It is soluble in water, but insoluble in pure alcohol and ether.
(iii) It is twice as sweet in taste as glucose.
(iv) Its melting point is 188°C.
(v) Its wet analysis gives glucose and fructose.
(vi) It is a reactive sugar.
(vii) It is a non-reducing sugar.

Use of sucrose
(i) As Sweetener: Sucrose is most widely used in the preparation of sweetened foods.
(ii) Energy producing: It produces energy as a component of respiration.
(iii) Soap making: It is used to make transparent soap.
(iv) Commercial use: Sucrose is used commercially to make glucose and oxalic acid.
(v) Formation of polysaccharides: It helps in formation of polysaccharides. Dr. Siddique Publications
(vi) Stored energy: Sucrose acts as a reservoir of stored energy in the plant body.
(vii) As Bait: Flies, cockroaches, ants and other harmful insects are attracted by sucrose. Sucrose is used as poison bait to kill them. Dr. Siddique Publications
(viii) Acid making: Sucrose is used to make oxalic acid.
(ix) Production of honey: The main raw material of honey is sucrose.
(x) As a preservative: Sucrose is a natural preservative. It is used in food preservation.
(xi) Fermentation process: Sucrose is the main food of fungi. Fungi accelerate the fermentation process. This is why sugar is used along with the raw material in the fermentation process. Dr. Siddique Publications
(xii) In Horticulture: Sucrose creates an inhospitable environment for nematode worms in the soil. So sucrose is used in garden soil.

Use of sucrose

(i) As Sweetener: Sucrose is most widely used in the preparation of sweetened foods.
(ii) Energy producing: It produces energy as a component of respiration.
(iii) Soap making: It is used to make transparent soap.
(iv) Commercial use: Sucrose is used commercially to make glucose and oxalic acid.
(v) Formation of polysaccharides: It helps in formation of polysaccharides. Dr. Siddique Publications
(vi) Stored energy: Sucrose acts as a reservoir of stored energy in the plant body.
(vii) As Bait: Flies, cockroaches, ants and other harmful insects are attracted by sucrose. Sucrose is used as poison bait to kill them. Dr. Siddique Publications
(viii) Acid making: Sucrose is used to make oxalic acid.
(ix) Production of honey: The main raw material of honey is sucrose.
(x) As a preservative: Sucrose is a natural preservative. It is used in food preservation.
(xi) Fermentation process: Sucrose is the main food of fungi. Fungi accelerate the fermentation process. This is why sugar is used along with the raw material in the fermentation process. Dr. Siddique Publications
(xii) In Horticulture: Sucrose creates an inhospitable environment for nematode worms in the soil. So sucrose is used in garden soil.

Chemical structure of sucrose

Sucrose is a disaccharide and its molecular symbol is C12H24O11. Glucose and fructose combine to form sucrose molecules. The -OH group on the 1st carbon of α-D glucose and the OH group on the 2nd carbon of β-D glucose form a glycosidic bond. A molecule of water is released during the formation of the glycosidic bond. As a result, aldehyde and ketone groups are destroyed. So while glucose and fructose are reducing sugars, sucrose is a non-reducing sugar.

Definition of Sucrose

The Latin word Sucrose means Sugar. Sucrose is a disaccharide. It is a non-reducing sugar. Sucrose is called sugar or beet sugar. Sugarcane, beets, carrots, flower nectar, pineapple etc. contain sucrose. The main raw material of honey is sucrose. Sugarcane contains 15% sucrose. It is twice as sweet as glucose. Carbohydrates are produced in plant leaves during photosynthesis and transported to various organs as sucrose. That is, sucrose is transported throughout the plant body. Sugar is sucrose. Analyzing sugar produces glucose and fructose. About 170 million tons of sugar are produced every year. English chemist William Miller (1857) coined the term sucrose.