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,

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. Crystallized sucrose will decompose when heated to 160℃, melt into viscous and transparent liquid, and then crystallize after cooling. When the heating time is prolonged, sucrose is decomposed into glucose and dehydrated fructose. At the higher temperature of 190-220℃, sucrose was dehydrated and concentrated into caramel. When caramel is further heated, products such as carbon dioxide, carbon monoxide, acetic acid and acetone will be produced. Under humid conditions, sucrose decomposes at 100℃, releasing water and turning black. After the sucrose solution is heated and boiled for a long time under normal pressure, the dissolved sucrose will slowly decompose into the same amount of glucose and fructose, that is, it will be transformed. When sucrose solution is heated above 108℃, it will hydrolyze rapidly, and the greater the concentration of sugar solution, the more obvious the hydrolysis effect will be. The metal materials used in the boiling vessel also have an effect on the conversion rate of sucrose. For example, the transformation of sucrose solution in bronzes is much greater than that in silverware, and glass containers have little effect.

Use:

Sucrose is a natural food, which is a favor given by nature to human beings. For hundreds of years, sucrose has played an important role in human nutrition and health. Humans enjoy the sweetness of sucrose and the food produced with sucrose as an additive, and are also using hundreds of life forms produced with sucrose as raw material. Sweetener-The sweetness of sucrose gives people a pleasant feeling, and its sweetness is pure, stable and has a good aftertaste. Sucrose is a natural organic matter, and the final products of decomposition after human consumption are carbon dioxide and water. After hundreds of years of human consumption, sucrose is a safe food.