A report on Sugar
Generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Lactose
7 linksLactose, a disaccharide, is a sugar composed of galactose and glucose subunits and has the molecular formula C12H22O11.
Monosaccharide
6 linksMonosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
Disaccharide
6 linksA disaccharide (also called a double sugar or biose ) is the sugar formed when two monosaccharides are joined by glycosidic linkage.
Honey
6 linksSweet, viscous food substance made by honey bees and some other bees.
Sweet, viscous food substance made by honey bees and some other bees.
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.
Sweetness
4 linksSweetness is a basic taste most commonly perceived when eating foods rich in sugars.
Carbohydrate
10 linksBiomolecule consisting of carbon , hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n (where m may or may not be different from n).
Biomolecule consisting of carbon , hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n (where m may or may not be different from n).
The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose.
Sugar beet
6 linksA sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.
Sugar alcohol
2 linksSugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group (–OH) attached to each carbon atom.