Saccharose
Saccharose
Saccharose (pronunciation: /ˈsækəˌroʊz/), also known as sucrose, is a type of carbohydrate commonly used in the food industry as a sweetener.
Etymology
The term "saccharose" comes from the Greek word "sákcharon" (sugar) and the chemical suffix "-ose" which is used in biochemistry to form names of sugars.
Definition
Saccharose is a disaccharide sugar that is composed of glucose and fructose. It is a white, odorless, crystalline powder with a sweet taste. Saccharose is most commonly derived from sugar cane or sugar beet.
Related Terms
- Monosaccharide: The simplest form of sugar and the most basic units of carbohydrates.
- Disaccharide: A sugar (a carbohydrate) composed of two monosaccharides.
- Polysaccharide: A carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Fructose: A hexose sugar found especially in honey and fruit.
See Also
External links
- Medical encyclopedia article on Saccharose
- Wikipedia's article - Saccharose
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