Sugar

Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.

Glucose (also called dextrose) is a simple sugar with the molecular formula.

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

Sweetness is a basic taste most commonly perceived when eating foods rich in sugars.

"Table sugar" or "granulated sugar" refers to sucrose, a disaccharide of glucose and fructose.

Sucrose is common table sugar.

"Table sugar" or "granulated sugar" refers to sucrose, a disaccharide of glucose and fructose.

A disaccharide (also called a double sugar or bivose ) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage.

Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea).

Added sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages during their production (industrial processing).

Other disaccharides include maltose (from malted grain) and lactose (from milk).

It is a sugar composed of galactose and glucose and has the formula C 12 H 22 O 11.

Sugars are found in the tissues of most plants, but are especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar.

A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.

Other disaccharides include maltose (from malted grain) and lactose (from milk).

Malting grains develop the enzymes required for modifying the grain's starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.

Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.

Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, that comprise a class of polyols.

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

This can be as simple as replacing some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke).

It was not plentiful or cheap in early times, and in most parts of the world, honey was more often used for sweetening.

Bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation.

The English word jaggery, a coarse brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin: Portuguese jágara from the Malayalam ചക്കരാ (cakkarā), which is itself from the Sanskrit शर्करा (śarkarā).

They are very sweet, containing about 75 percent of sugar when dried.

The English word jaggery, a coarse brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin: Portuguese jágara from the Malayalam ചക്കരാ (cakkarā), which is itself from the Sanskrit शर्करा (śarkarā).

It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).

Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule and S. officinarum coming from New Guinea.

It originates from northern India and has been exported to other countries and grown for the production of sugar.

Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.

Sucrose-containing sugars include common table white granulated sugar and powdered sugar, as well as brown sugar.

Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule and S. officinarum coming from New Guinea.

It arrived in the New World with the Spanish and is now cultivated in tropical and subtropical countries worldwide for the production of sugar and other products.

Until the late nineteenth century, sugar was purchased in loaves, which had to be cut using implements called sugar nips.

A sugarloaf was the usual form in which refined sugar was produced and sold until the late 19th century, when granulated and cube sugars were introduced.

Many sugar mills had been constructed in Cuba and Jamaica by the 1520s.

During its first 200 years of British rule, Jamaica became one of the world's leading sugar-exporting, slave-dependent colonies, producing more than 77,000 tons of sugar annually between 1820 and 1824.

Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, dementia, and tooth decay.

Dietary factors also influence the risk of developing type 2 DM. Consumption of sugar-sweetened drinks in excess is associated with an increased risk.

Henry Tate of Tate & Lyle was another early manufacturer of sugar cubes at his refineries in Liverpool and London.

The company was formed in 1921 from a merger of two rival sugar refiners: Henry Tate & Sons and Abram Lyle & Sons.

The acyclic mono- and disaccharides contain either aldehyde groups or ketone groups.

Examples include many sugars (ketoses) and the industrial solvent acetone, which is the smallest ketone.

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

The term is most common in biochemistry, where it is a synonym of 'saccharide', a group that includes sugars, starch, and cellulose.

Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the simplest form of sugar and the most basic units of carbohydrates.

Most monosaccharides have a formula that conforms to with n between 3 and 7 (deoxyribose being an exception).

Deoxyribose, or more precisely 2-deoxyribose, is a monosaccharide with idealized formula H−(C=O)−(CH 2 )−(CHOH) 3 −H. Its name indicates that it is a deoxy sugar, meaning that it is derived from the sugar ribose by loss of an oxygen atom.

The first inventor of a process to produce sugar in cube form was Moravian Jakub Kryštof Rad, director of a sugar company in Dačice.

It is notable as the home of the sugar cube, which was invented there in 1843 by Jakob Christof Rad.