what is the scientific abreviation for sugar?

Answer 1

Common table sugar is called sucrose
(there are many other "sugars", but when normal people say sugar they are talking about sucrose. most of the other answers have given you info on glucose)

Chemically sucrose is: C12H22O11

Structured as a disaccharide - two rings attached to each other.

Edit: the answer below is also wrong - CnH2nOn applies to monosaccharide sugars. Sucrose is a disaccharide, so you will see that the formula above doesn't obey that rule.

Answer 2

Generally poeple when poeple talk about sugar they are refering to sucrose the stuff you put on your breakfast. However scientifically there are many carbohydrates that come under the titel of sugars, including the mono sacharides, glucose(C6H12O6), fructose (C6H12O6) and ribose (C5H10O5)

and there are many others.... in answer to your question there is no specific scientific abreviation for sugar....

Answer 3

This question was previously asked, and here was the answer:
sugar is used for any sweet soluble monosaccharide or disaccharide. Monosaccharides are so called simple sugars, are a group of carbohydrates consisting chiefly of sugars having a molecular formula: C6H12O6 (hexoses) or C5H10O5 (pentoses). A white sweet crystalline disaccharide (Sucrose) is found in numerous plants, particularly the sugar cane, sugar beet, and maple-tree sap. It's chemical formula is: C12H22O11

Answer 4

Biochemists regard sugars as relatively simple carbohydrates. Sugars include monosaccharides, disaccharides, trisaccharides and the oligosaccharides - containing 1, 2, 3, and 4 or more monosaccharide units respectively. Sugars contain either aldehyde groups (-CHO) or ketone groups (C=O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is "missing" an oxygen. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C3H6O3) are intermediates in glycolysis. Pentoses ( 5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses (6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storage as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose.

Many pentoses and hexoses can form ring structures. In these closed-chain forms, the aldehyde or ketone group is not free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form.

Monosaccharides in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides (such as sucrose) and polysaccharides (such as starch). Enzymes must hydrolyse or otherwise break these glycosidic bonds before such compounds can be used in metabolism. After digestion and absorption the principal monosaccharides present in the blood and internal tissues are: glucose, fructose, and galactose.

The prefix "glyco-" indicates the presence of a sugar in an otherwise non-carbohydrate substance. Note for example glycoproteins, proteins to which one or more sugars are connected.

Simple sugars include sucrose, fructose, glucose, galactose, maltose, lactose and mannose. Disaccharides occur most commonly as sucrose (cane or beet sugar - made from one glucose and one fructose), lactose (milk sugar - made from one glucose and one galactose) and maltose (made of two glucoses). These disaccharides have the formula C12H22O11.

Hydrolysis can convert sucrose into a syrup of fructose and glucose, producing invert sugar. This resulting syrup is sweeter than the original sucrose, and is useful for making confections because it does not crystalize as easily and thus produces a smoother finished product.

Answer 5

It depends on which sugar you're talking about. But the common form of sugar is known as sucrose and is formed of one molecule of glucose and one molecule of fructose.
The chemecial formula is C₁₂H₂₂O₁₁

Answer 6

There isn't one because it depends on its derivitive (where it comes from).
Not all sugars are created equal.
For example:beet is sucrose
blood, the carbohydrate present in the blood, glucose.
brain-galactose
fuit-fructose
milk-maltose
wood-Xylose
Hope this helps.

Answer 7

depends what kind of sugar. the empirical formula for carbohydrates (which includes sugars) is CnH2nOn. (n, 2n, n are all subscripts, so C:H:O ratio is 1:2:1)
Glucose, which is what we convert to enegry in our bodies, is C6H12O6.

Answer 8

I thin kyou mena the chemical formula

It depends WHICH sugar

glucose is C6H12O6 i think

sucrose is C12H24O11 i think

Answer 9

I know what you're asking and there's another name for this.

It's a specific kind of chemistry too and I can't remember the name. I'm sorry I'm not being much help.

but if you find those two words you could google it and find it probably

Answer 10

chemical formula? it depends on what type of sugar.