Non-reducing disaccharide is the most widely distributed in nature, exists in many plants, and has the highest content in sugarcane and sweet lai, hence its name. Pure sucrose is colorless crystal, soluble in water, sweeter than glucose and maltose, but not as sweet as fructose. Sucrose is formed by the condensation of one molecule of glucose and one molecule of fructose and the loss of one molecule of water. The aldehyde group in the glucose molecule and the ketone group in the fructose molecule are both destroyed, so it is a non-reducing disaccharide. Under the action of acid or sucrase, sucrose is hydrolyzed to produce equal amounts of glucose and fructose. Therefore, its hydrolysate is reducible.

Sucrose reacts with concentrated sulfuric acid to form a complex mixture, including black carbon. Sucrose is the main sweetener of various foods and can also be used to make glucose and fructose. Sugar is one of the basic foods for human beings, which has a history of thousands of years. Sucrose can be divided into three kinds according to purity; White sugar, granulated sugar and sliced sugar.

Nutritional analysis of sucrose;

Can be used to make sweeteners: tea, coffee, potions, pills, etc. Soda; Candy; Cookies; Pastry; Bacon; Seasoning; Goods, commodities, futures, etc.

Supplementary information of sucrose:

1. Sucrose is easily hydrolyzed by acid, and the same amount of D- glucose and D- fructose is produced after hydrolysis. Not reduced. The caramel formed by fermentation can be used as a colorant for soy sauce.

2. The main products of sucrose photosynthesis are widely distributed in plants, especially in sugar beet, sugarcane and fruit. Sucrose is the main form of sugar storage, accumulation and transportation in plants.

3. Sucrose is decomposed into sugar and glucose by digestive juice in human information system and absorbed by small intestine.

4. Sucrose is considered to cause some health problems, the most common of which is tooth decay, because bacteria in the mouth can convert sucrose in food into acid, thus eroding the enamel of teeth.

5. Sucrose is high in calories, and excessive intake can easily lead to obesity.

Sucrose is suitable for people:

Generally everyone can eat it.

Diabetic patients should not eat more, and children should not eat more, resulting in tooth decay.

Question 2: the properties and uses of sucrose physical properties sucrose is very soluble in water, and its solubility increases with the increase of temperature, but it is not conductive after being dissolved in water. Sucrose is also soluble in aniline, nitrobenzene, ethyl acetate, amyl acetate, molten phenol, liquid ammonia, the mixture of alcohol and water, and the mixture of acetone and water, but insoluble in organic solvents such as gasoline, petroleum, anhydrous ethanol, chloroform, carbon tetrachloride, carbon disulfide and turpentine. Sucrose is a crystalline substance. The specific gravity of pure sucrose crystal is 1.5879, and the specific gravity of sucrose solution varies with concentration and temperature.

chemical property

Sucrose and sucrose solution will produce various chemical reactions under the action of heat, acid, alkali and yeast. The result of the reaction not only directly causes the loss of sucrose, but also produces some substances harmful to sugar production.

Uses: Sweeteners: tea, coffee, potions, pills, etc.

Soda, candy, biscuits, cakes, bacon, seasonings, commodities, daily necessities and futures.

The combination of sucrose and L- *** sugar can not only enjoy the sweetness of eating sugar, but also cause obesity, hypertension and hyperglycemia.

Question 3: The edible efficacy of sucrose affects the physiological function of human body. Sucrose is converted into glucose and fructose by invertase in the gastrointestinal tract after being eaten by people. Part of glucose is transported to all parts of the body with blood circulation, oxidized and decomposed in cells, and finally carbon dioxide and water are generated and energy is generated, which provides energy for brain tissue function, human muscle activity and body temperature maintenance. The glucose in the blood-blood sugar, besides being used by cells, the surplus part can be synthesized and stored by tissues such as liver and muscle. When the blood sugar content gradually decreases due to consumption, glycogen in the liver can be decomposed into glucose and released into the blood one after another. The principle of muscle glycogen in muscle is as an energy substance to supply the energy needed for muscle activity. Sucrose can increase the synthesis of ATP, which is beneficial to the activity of amino acids and the synthesis of protein. Glucose, which is decomposed from sucrose, is very important for brain tissue and lung tissue as an energy substance. Sugar is an important substance that constitutes the body. For example, glycoproteins are components of hormones, enzymes and antibodies in the body, glycolipids are components of cell membranes and nerve tissues, and ribose and deoxyribose are important components of nucleic acids. For various purposes, some people and newspapers at home and abroad exaggerate that eating sugar is harmful to human health and will lead to obesity and diabetes, which not only makes some consumers have a wrong understanding of sucrose, but also produces the psychology of restraining eating sugar. In fact, as early as 1980s, FDA organized experts to investigate the safety and nutritional value of sucrose as food for three years, and found that sucrose was harmful to human body, and made the following conclusions: (1) Diseases such as diabetes, heart disease, hypertension or cancer were not caused by sucrose; (2) Eating sucrose has nothing to do with cholelithiasis and ADHD in children; (3) Eating sucrose will not make people fat; (4) Eating sucrose does not hinder the absorption of external essential nutrients. According to the data of China Sugar Association, the latest research results at home and abroad show that "the intake of sugar (all sugars) is negatively correlated with obesity and fat intake". In fact, statistics of common diseases in some rich countries show that people who eat more sugar are less likely to be obese than those who eat less sugar, and there is no definite evidence that the sweetness of sugar leads to increased appetite. On the contrary, the body's appetite reduction response to carbohydrates and sugar is usually stronger than that of fatty foods. In addition to genetic factors, human obesity is mainly caused by excessive fat intake and too little physical activity. Sugar and starch are part of the total energy of human body, and their energy density is lower than that of fat, so the statement that eating sugar leads to obesity is unfounded and incorrect. The results of many studies at home and abroad show that the consumption of carbohydrates and sugar is not directly proportional to the incidence of diabetes. After people eat carbohydrates, there are many factors that will affect the increase of blood sugar content. These factors include the type of carbohydrates and the consumption of other nutrients to maintain physical activity. The glycemic index is a measure to actually arrange food according to its ability to promote the increase of blood sugar level. The researchers studied the effect of food on blood sugar level, and the results showed that the effect of starch food on blood sugar was similar to or higher than that of sucrose. The glycemic index of sucrose is 83, while the glycemic indexes of bread, rice and potatoes are 100 and 8 1.80 respectively, so it is wrong to say that eating sugar makes people get diabetes. According to the experiments of American scientists, taking 80g sucrose (29.2kg/ person/year) every day has no adverse side effects on human health. Because sucrose can be directly dissolved and eaten, it can be quickly digested, absorbed and utilized by the human body. Drinking sucrose can quickly eliminate fatigue, enhance physical and mental activity and increase the cold resistance of the human body. Especially aerial work, deep-sea diving, mountaineering, aerospace, polar exploration, sports competitions, mental work and so on. Everyone needs to eat food with high sugar content. People with food poisoning can take a lot of white sugar water immediately without the treatment of a doctor, which can detoxify and protect the liver. Sucrose can improve the detoxification ability of liver, promote the recovery of hepatocytes and protect liver for patients with liver diseases. If people accidentally burn, bruise or bleed, they can clean the wound and apply sucrose to the wound without medical treatment, which can inhibit the proliferation of bacteria, stop bleeding and diminish inflammation and help the wound heal. People suffering from heatstroke in summer are weak, so drinking some sugar water immediately can greatly alleviate their illness. Brown sugar Jiang Shui has a certain therapeutic effect on colds and colds, and has been used for thousands of years. Brown sugar contains a variety of trace elements, such as calcium, magnesium, potassium, iron, manganese, etc., which is 4-400 times higher than that of white sugar, and it has the function of invigorating qi and enriching blood, so ... >; & gt

Question 4: Properties and uses of sucrose Physical properties:

Solubility: Soluble in water, aniline, azobenzene, ethyl acetate and the mixture of alcohol and water. Insoluble in gasoline, petroleum, anhydrous alcohol, CHCL3 and CCL4.

Solubility in water: 2. 1 g sucrose can be dissolved per gram of water, that is, the solubility is 2 10g(25℃). This is a sugar with high solubility.

Melting point: 186℃

Energy density: 17 kj/m3

Chemical properties:

Sucrose, organic compound, molecular weight 342.3. Colorless crystal, with optical rotation, but does not rotate. The molecular formula of sucrose is C 12H22O 1 1.

Sucrose is easily hydrolyzed by acid to produce equal amounts of D- glucose and D- fructose. Not reduced. The caramel formed by fermentation can be used as a colorant for soy sauce.

Sucrose is dehydrated from one molecule of glucose and one molecule of fructose. It is soluble in water but insoluble in ethanol, and its sweetness is second only to fructose.

Use:

Sucrose is a nutritional sweetener in food. It is not only an important additive in food because of its characteristics that chemical synthetic sweeteners do not have, but also beneficial to food processing and quality improvement because of its unique functions.

Sucrose is pure, stable in sweetness, easy to dissolve and color, and can be rapidly crystallized from saturated solution. These characteristics are very beneficial to the production of candy.

In foods such as ice cream, sucrose is not only used as sweetener, but also used as freezing point improver, crystallization improver and leavening agent.

Sucrose will coke at high temperature, which can brown cooked food and baked goods.

Sucrose has osmotic effect, which can inhibit the growth of harmful microorganisms, preserve jam, jelly and preserves, and prolong the shelf life of food.

Sucrose has good water solubility, and sucrose solutions with different concentrations have different degrees of attack, which can provide satisfactory flavor for beverages, canned foods and so on. And keep its flavor stable.

Sucrose can be used as a nutrient for yeast to provide energy for fermentation process, which is also a property that chemically synthesized sweeteners do not have.

Sucrose has water absorption and water retention, which can soften it in food (especially flour products) and help to prolong the shelf life of food.

Sucrose can make starch granules swell and gel, which is beneficial to the production of bread and other flour products.

Question 5: What are the benefits of sucrose to human body? It shouldn't have any effect. But people with high blood sugar should not eat it.

Question 6: What are the benefits of natural sucrose to human physiological function? After being eaten by people, sucrose is converted into glucose and fructose by invertase in the gastrointestinal tract, and part of glucose is transported to various parts of the body with blood circulation, oxidized and decomposed in cells, and finally carbon dioxide and water are generated and energy is generated, which provides energy for brain tissue function and human muscle activity and maintains body temperature. The glucose in the blood-blood sugar, besides being used by cells, the surplus part can be synthesized and stored by tissues such as liver and muscle. When the blood sugar content gradually decreases due to consumption, glycogen in the liver can be decomposed into glucose and released into the blood one after another. The principle of muscle glycogen in muscle is as an energy substance to supply the energy needed for muscle activity.

Sucrose can increase the synthesis of ATP, which is beneficial to the activity of amino acids and the synthesis of protein. Glucose, which is decomposed from sucrose, is very important for brain tissue and lung tissue as an energy substance. Sugar is an important substance that constitutes the body. For example, glycoproteins are components of hormones, enzymes and antibodies in the body, glycolipids are components of cell membranes and nerve tissues, and ribose and deoxyribose are important components of nucleic acids.

Question 7: What is the use of sucrose? What can it do? Is it okay to flush it? You mean brown sugar, right? I don't even know sugar. This usage is similar to sugar, but the quality is not as good as sugar.

Question 8: Do you eat too much sugar? With the progress of medicine, people have discovered the harm of too much sugar to human body, which is a new "public hazard" that is more hidden than environmental pollution. Scientists have found that the death curve of the population is directly proportional to the sugar consumption in this country. The average life expectancy of people who eat a high-sugar diet for a long time will be shortened by about 20 years. Sugar is called the "white devil". Eating too much sugar can lead to obesity, arteriosclerosis, coronary heart disease, hypertension, diabetes, gallstones and nephropathy. These diseases are the main causes of shortened life span and death of human beings. The harm of sugar to human body occurs unconsciously in sweet words, and sugar is the killer of sweetness.

Excessive intake of sugar will lead to the lack of chromium and calcium, and the lack of chromium will increase cholesterol and increase the chance of vascular disease; Calcium deficiency in the elderly can lead to osteoporosis and fractures. People who often eat sweets are also prone to dental caries, which affects their eyesight. High-sugar diet will overload the brain, affect people's mood and behavior, cause drowsiness and laziness, and also lead to ADHD in children.