Sucrose
Sucrose
Sucrose (/ˈsuːkroʊs/), commonly known as table sugar or saccharose, is a type of carbohydrate that is widely used as a sweetener in food and beverages.
Etymology
The term "sucrose" is derived from the French word "sucre" (sugar), which in turn comes from the Arabic word "sukkar". The chemical suffix "-ose" denotes sugars.
Chemical Structure
Sucrose is a disaccharide, a type of carbohydrate that consists of two monosaccharide units: glucose and fructose. It is produced naturally in plants, particularly within the stems of sugarcane and roots of sugar beet.
Health Effects
While sucrose is a primary source of energy, excessive consumption can lead to health issues such as obesity, diabetes, and heart disease. It is also a major contributor to tooth decay.
Related Terms
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Fructose: A simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
- Carbohydrate: A biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n.
- Disaccharide: Any of a class of sugars whose molecules contain two monosaccharide residues.
- Monosaccharide: The simplest form of sugar and the most basic units of carbohydrates.
External links
- Medical encyclopedia article on Sucrose
- Wikipedia's article - Sucrose
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