need 10 facts about table sugar?

Question

Hi guys,
I need 10 facts about table sugar for my kids science class, any help?

Answer 1

Here you go my friend... should help!!! lol

Sucrose

Wikipedia, the free encyclopedia - Cite This Source new!

Sucrose is the common chemical name for table sugar. Sucrose is a disaccharide; each molecule of sucrose consists of two "simple sugars" (monosaccharides).
Composition
In sucrose, a glucose residue and a fructose residue are linked by an 1→2-α,β-glycosidic bond. Sucrose's empirical formula is C12H22O11, and its systematic name is α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside.
( α(1-2) pronounced alpha-one-two )

Production
Sucrose is a covalently bonded compound. Sucrose is generally extracted from sugar cane or sugar beet and then purified and crystallized. Other (minor) commercial sources are sorghum and sugar maples.
Crystalline nature
When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution. But you can't dissolve an infinite amount of sugar into a fixed volume of water. When as much sugar has been dissolved into a solution as possible, the solution is said to be saturated.

The saturation point is different at different temperatures. The higher the temperature, the more sugar that can be held in solution.

When you cook up a batch of candy, you cook sugar, water, and various other ingredients to extremely high temperatures. At these high temperatures, the sugar remains in solution, even though much of the water has boiled away. But when the candy is through cooking and begins to cool, there is more sugar in solution than is normally possible. The solution is said to be supersaturated with sugar.

Supersaturation is an unstable state. The sugar molecules will begin to crystallize back into a solid at the least provocation. Stirring or jostling of any kind can cause the sugar to begin crystallizing.

Sucrose melts and decomposes at 186 °C to form caramel, and when burnt produces carbon dioxide and water.

Usage
Sucrose is the most common sweetener in the modern, industrialized world, although it has been displaced in industrial food production by some other sweeteners such as glucose syrups or combinations of functional ingredients and high intensity sweeteners.

Its ubiquitosity is due to the combination of sweetness and functional properties; it is impotant to the structure of many foods including biscuits (cookies), ice cream and sorbets, and also gives preserving qualities to foods. as such it is common in many processed and "junk" foods.

People, and in fact most other mammals except members of the cat family, will gladly accept a food sweetened with sucrose, even if they aren't hungry.

In the human digestive system
Sucrose is broken down in the gut by acidic hydrolysis into its component sugars fructose and glucose which are then absorbed into the bloodstream through the intestine.

Health effects
Sucrose has been linked with some adverse health effects. The most common is tooth decay, in which bacteria in the mouth convert sucrose in food to produce acids that attack tooth enamel. Sucrose has a high food energy content and in a poorly managed diet can contribute to obesity. People with diabetes mellitus need to control their intake of sucrose along with the other carbohydrates.

Properties

Solubility in water: about 2.1 g sucrose in 1 g water (at 25 °C).
Refractive index of 10% solution:
Melting point: 186 °C
Energy density: 17 kJ.g-1
Molecular Weight: 342.3 g.mol-1
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Answer 2

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Answer 3

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Answer 4

Honey is around 38% to 47% fructose with the rest being glucose, whereas table sugar (sucrose) is 50% fructose and 50% glucose. Because they contain roughly equivalent amounts of glucose, I suspect they'll raise insulin levels and blood sugar about the same. And not that I put a whole lot of trust in the Glycemic Index, but honey and table sugar have almost the same GI score - 62 and 64, respectively. Honey is really not a suitable alternative to sugar if you are a diabetic or just insulin resistant. The best sweeteners are ones low in carbohydrates, like Splenda/sucralose and Stevia.

Answer 5

1. Table sugar is called sucrose.
2. Sucrose is a disaccharide of glucose + fructose.
3. The molecular formula is C(12)H(22)O(11).
4. Sucrose is the most common food sweetener in the industrialized world.
5. It is generally extracted from sugar cane or sugar beet and then purified and crystallized.
6. Human beings, and in fact most other mammals, except members of the cat family, will typically accept food sweetened with sucrose even if they are not hungry (making it ideal for desserts).
7. Sucrose is an easily assimilated macronutrient that provides a quick source of energy to the body, provoking a rapid rise in blood glucose upon ingestion.
8. Overconsumption of sucrose has been linked with some adverse health effects. The most common is tooth decay.
9. Sucrose melts and decomposes at 186°C to form caramel.
10. Large crystals are sometimes precipitated from water solutions to form confections such as rock candy.

Answer 6

10 facts table sugar

Answer 7

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1. There are many different types of sugar 2. Like Maltose 3. Like Glucose 4. Like Fructose 5. Like Sucrose 6. Like Lactose 7. Maltose is used in making alcohol (hence - malting, barely malt, w/e) 8. Sucrose is table sugar 9. Plants make glucose!!! 10. Sugars are all saccharides, whether mono, di, poly, w/e.

Answer 8

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RE:
need 10 facts about table sugar?
Hi guys,
I need 10 facts about table sugar for my kids science class, any help?

Answer 9

It is also known as granulated sugar.

Most sugar comes from sugar cane but some comes from sugar beet.

Sugar is used in baking.

Sugar is an ingredient in many cough medicines.

The English word "sugar" ultimately originates from the Sanskrit word sharkara or śarkarā which means "sugar" or "pebble".

The greatest quantity of sugar is produced in Latin America, the United States and the Caribbean nations, and in the Far East.

The European Union (EU) has become the world's second-largest sugar exporter.

White refined sugar has become the most common form of sugar in North America as well as in Europe.

Granulated sugar comes in various crystal sizes — for home and industrial use — depending on the application.

Biochemists regard sugars as relatively simple carbohydrates.

Answer 10

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