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Sucrose is formed by plants, algae and cyanobacteria but not by other organisms. Sucrose is the end product of photosynthesis and is found naturally in many food plants along with the monosaccharide fructose. In many fruits, such as pineapple and apricot, sucrose is the main sugar. In others, such as grapes and pears, fructose is the main sugar.
Sucrose is a non-reducing sugar, so will not test positive with Benedict's solution. To test for sucrose, the sample is treated with sucrase. The sucrose is hydrolysed into glucose and fructose, with glucose being a reducing sugar, which in turn tests positive with Benedict's solution. [citation needed].
This is an accepted version of this page This is the latest accepted revision, reviewed on 10 February 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane ...
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In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose. [7] Other types of added sugar ingredients include beet and cane sugars, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, fruit juice concentrate, honey, and molasses.
New research suggests that drinking sparkling water can help support weight loss through satiety and energy production. Researcher Akira Takanashi of Japan and nutrition experts shared thoughts.
When sucrose is dehydrated, heat is given out to the surroundings in an exothermic reaction, while graphite and liquid water are produced by the decomposition of the sugar: [3] C 12 H 22 O 11 ( s ) + H 2 SO 4 ( aq ) + 1/2 O 2 ( g ) → 11 C ( s ) + CO 2 ( g ) + 12 H 2 O ( g ) + SO 2 ( g )