Sahares benefit and harm. Despite the prevalence of sucrose (the trade name of sugar), the attitude towards it in society cannot be called unequivocal. On the one hand, it has great importance For the food and chemical industry. On the other hand, today everything is louder than the voice of the opponents of sugar, confident that this substance is not inferior in harmfulnesstobacco and alcohol. They call it immunosuppressant, the cause of obesity, heart attacks, strokes. Doctors in their statements are more restrained, but do not recommend abuse of this product. Want to know probenefit and harm sucrose? Then read our article to the end. We will tell you in detail about the main properties of this carbohydrate, let's callapplication areas of the substance.

What is a sucrose

Sakharoza - Disaccharide, organic connectionformed by the residues of two monosaccharides: glucose and fructose. In pure form sakharoza is White powder with a sweet taste, with a melting point of 185 degrees. We add that it is so called a fast carbohydrate, which decomposes in the digestive tract. It is contained in large quantities in the juice and fruits of some plants: sugar cane (18-20%), sugar beet (20-23%). However, sucrose was found and in the juice of maple, birch, carrots, melons.

The organism of mammals, including a person, does not know how to absorb sucrose in its pure form. Therefore, its hydrolysis is first occurs - the chemical reaction of the interaction of the substance with water, during which with the help of the enzyme sakaraza Glucose and fructose are formed. This process begins in the oral cavity - with saliva, and ends in the small intestine. The substances obtained during this reaction can be easily absorbed into the blood.

In this regard, you need to mention such a thing as glycemic indexdenoting the absorption of carbohydrates. What he is higher, the faster the level of glucose in the blood increases, the pancreas faster throws insulin, and the cells are obtained by energy. As a rule, at the same time it takes for 100%. It turns out that the glycemic index of sucrose is only 58%.

History of the appearance of sugar

It turns out history of the appearance of sugarpretty entertaining. His homeland is considered to be India. In the historical chronicles, 510 are mentioned BC, when the warriors of the Persian Tsar Daria learned about the cane, which grew on the shores of Indian rivers. Locals used the juice of this plant as a treat. Later, this product Arab merchants brought to Egypt. Most likely, the Indians first have learned to evaporate the crystals from the juice of the cane - sucrose. In any case, it is known that in the 6th century this practice has already been distributed in the Valley of Inde. The Chinese also knew about sugar, starting with deep antiquity.

Arab merchants brought sugar to Egypt, which was the province of the Roman Empire. So this delicacy first got into Europe, in particular, in Sicily and in Spain. Earlier in Europe, sugar was very expensive and was used as drug. For a long time, he remained in shortage and was only available for nobility. For example, the English King Heinrich III, who lived in the 13th century with difficulty, managed to get a small amount of sugar for a pyr. With the development of navigation and the development of a new light, sugar factories began to build on Santo Domingo (Haiti) and gradually colonial sugar began to enter into Europe with whole caravans.

When in 1747 Andreas Marref suggested that sugar beets can be used as a raw material for the production of the product, its deficit was covered. But sugar entered our diet not so long ago. As early as the 18th century, the Russian peasants practically did not use it in food. History of the appearance of sugarin Russia, it began later when the first sugar factory in our country was founded in 1809.

Application of sugar in production

If speak about sugar use in production, It is necessary to allocate three main spheres. First, let's call food industry - sugar still remains an indispensable attribute of the dining table of most people. Along with this, sucrose is used as a preservative, adding sauces into some alcoholic beverages.

Secondly, this simple carbohydrate is used in the chemical industry as a substrate for the production of butanol, ethanol, glycerol and other substances.

Another important area of \u200b\u200bapplication of sucrose - pharmaceutical where it is used to prepare various syrups and mixtures. It is also necessary for the release of many drugs, because it is a good preservative.

Sugar Use for the body

Although attacks on this substance by nutritionists occur more and more often, it should be considered in integrity. the main sugar Use for the body lies in the supply of carbohydrates. Fill their stock is easy - enough to drink sweet tea or coffee. True, the sucrose is absorbed in the form of monosaccharides (glucose and fructose).

In addition, the processing of sucrose by the body occurs during the isolation of adenosine trifosphoric acid (ATP). It is it that is the main source of energy for most biochemical processes in the body. Also ATP maintains the function of muscle and nervous tissue, and it is also necessary for education glycogen A complex carbohydrate, which the body is intensity in case of stress and strong loads.

Add what property of this substance as fast suction Used in the treatment of patients with 2-type diabetes.

Main harm of sucrose

It must be said that the process of hydrolysis is accompanied by the formation of free radicals that interfere with the work of the immune system. Dear sucrose lies in the fact that this disaccharide blocks the effect of antibodies, thereby reducing the resistance of the immune system. Another important property of the substance is the ability to quickly turn into fat. Therefore, those who seek to lose weight should reduce sugar use, and better to replace it with glucose.

Also, according to American studies, sucrose worsens vision, contributes to the development of alcoholism, increases the risk of developing breast cancer, ovaries and intestines.

Daily sugar rate.
Excess sucrose.

I wonder how much you can eat sweet per day without fear get a dangerous disease? It's believed that daily norm of sugar - 50 grams (two tablespoons). At the same time, today, a regular resident of megacities is consumed in four or five times more than the established norm. Find out what happens if in the body excess sucrose ? First of all, it should be noted such consequences:

• risk risk of cardiovascular diseases;
• the state of intestinal microflora is worsen;
• there is a rise in grinding processes;
• flatulence;
• worsening fat and cholesterol exchange;
• cARES is developing;
• the liver is affected;
• the pancreas function is reduced.

Add that excessive Contents in food sucrose leads to an increase in the overall calorie content of nutrition. Laying on the cakes, you can easily reveal, which in turn will affect the physical condition.

What do nutritionists talk about Sahara

Modern nutritionists about sugar far away better opinionThey consider it harmful to the body. The most rhyled opponents refer to this familiar product "White Death". Why is it going on? The fact is, over the past 20-30 years, the number of complete people in Western countries has increased dramatically. If in the 70s, American doctors argued that the main reason for the "epidemic of completeness" - products containing animal fats, now the situation has changed. Numerous experiments confirm that sucrose is more dangerous.

A few years ago, an article with a loud name "Poisonous truth about Sahara" was published in the scientific journal "Nature". One of the authors of this publication is American Professor Robert Lastig. The scientist assures that sugar is guilty in the mass obesity of US residents, primarily the one that is contained in food.

It turns out that we use a lot of sugar in a hidden form, which is added to improve taste into meat, dairy and bakery products, canned food. In addition, simple carbohydrates are abundantly included today in popular products that are considered "healthy": yogurts and flakes. Sweet taste stimulates food eating, even when we do not feel hunger.

Another opponent of the use of sucrose is the Texas cardiologist Heinrich Takmayer. He believes that due to an increase in our diet, the number of sweets has become much more patients with cardiovascular disorders. After conducting a number of experiments, he found a substance - glucose-6-phosphate that oppresses the work of myocardium.

How should I really want sweet? Nutritionists Recommend to use sugar substitutes: stevioside, sorbitol, xylitis. But aspartame is better not to buy, because it is proved that decaying, it forms toxins in the body.

Sugar in sports:
Means for endurance

Despite the fact that the sugar burst the unkind glory, it can be argued that for athletes this product is useful. Recently, in the leading international journal "American Journal of Physiology - Endocrinology & Metabolism", these studies of the Bat Medical University were published. Scientists analyzed the effects of fast carbohydrates (sucrose and glucose) in the form of beverages on the performance of cyclists. In the experiment, several athletes participating in long distances races took part. As a result, it turned out that the use sugar in sports Helps fight fatigue. They assure that it is possible to optimally restore the level of glycogen. In addition, a drink containing one glucose causes discomfort in the intestine, so it is better to use a mixture of fast carbohydrates.

If we talk about other strong means for endurance Athletes can be called the food additive "Leveton Forte", containing all substances necessary for active workouts: amino acids, microelements. The preparation includes simple carbohydrates: sucrose, glucose, fructose.

Examined the properties of I. application areas of substances, It can be said that sucrose remains an important product for the food industry, pharmaceuticals and sports. But in order to avoid dangerous diseases, it is necessary to comply with the daily rate of its consumption.

This is a chemical compound corresponding to the formula C 12 H 22 O 11, and is a natural disaccharide consisting of glucose and fructose. In the spacious sucrose is usually called sugar. As a rule, sucrose is made of sugar beet or sugar cane. It is also produced from the Juice of Canadian Sugar Maple or from the Coconut Palm Juice. At the same time, its name corresponds to the type of raw material from which it was produced: cane sugar, maple sugar, beet. Sakhares is well soluble in water and insoluble in alcohol.

Sakharoza rich products:

Indicate an estimated number in 100 g of product

Daily need for sucrose

The daily mass of sucrose should not exceed 1/10 of all incoming cywlor. On average, it is about 60-80 grams per day. This amount of energy is consumed on the livelihood of nerve cells, cross-striped muscles, as well as on maintaining uniform blood elements.

The need for sucrose increases:

• If a person is engaged in cerebral activity. At the same time, the energy secreted is spent on ensuring the normal passage of the axon-dendrit chain.
• If the body has been exposed to toxic substances (in this case, the sucrose has a barrier function, protecting the liver formed by paired sulfur and glucurium acids).

The need for sucrose is reduced:

• If there is a predisposition to diabetic manifestations, and diabetes has already been revealed. In this case, the sugar is required to be replaced with such analogues as manitis, xylitol and sorbitol.
• Overweight and obesity is also a contraindication to hobby with sugar and sahane-containing products, since unscrewed sugar can be transformed into fat deposits.

Distribution of sucrose

In the body of the sucrose disintegrates glucose and fructose, which in turn is also converted into glucose. Despite the fact that sucrose is a chemically inert substance, it can intensify the mental activity of the brain. At the same time, an important advantage in its use is the fact that it is absorbed by the body only by 20%. The remaining 80% leave the body in almost unchanged form. Thanks to this property of sucrose, it is less frequent leading to diabetes mellitus than glucose and fructose used in pure form.

Useful properties of sucrose and its effect on the body

Sakharoza provides our body with the necessary energy. Protects liver from toxic substances, activates brain activity. That is why sucrose is one of the most important substances contained in food.

Signs of shortage of sucrose in the body

If apathy, depression is persecution, irritability; There is a lack of forces and energy, it may be the first signal of a shortage of sugar. If in the near future does not normalize the use of sucrose, the state may worsen. Such unpleasant problems can be connected to the existing symptoms, such as increased hair loss, as well as common nervous exhaustion.

Signs of excess sucrose in the body

• Excessive fullness. If a person consumes an excessive sugar, sucrose is usually converted into a fatty tissue. The body becomes loose, fat, and also signs of apathy.
• Caries. The fact is that sucrose is a good nutrient medium for of various types bacteria. And they, in the process of their livelihoods, allocate acid, which destroys the enamel and dentin tooth.
• Periodontortosis and other inflammatory diseases of the oral cavity. Pathology data is also caused by a large number of harmful bacteria in the oral cavity, breeding under the influence of sugar.
• Candidiasis and itching genital organs. The reason is still the same.
• There is a risk of diabetes. Sharp fluctuations in weight, thirst, fatigue, increased urination, itching body, poorly healing wounds, blurry vision - this is a reason to seem like an endocrinologist as soon as possible.

Sakhares and Health

In order for our body to remain constantly in the tone, and the processes occurring in it did not give us trouble, it is necessary to establish the mode of use of sweets. Due to this, the body will be able to obtain a sufficient amount of energy, but it will not be at risk associated with the abrasiveness of sweets.

Chemical properties of sucrose

In the solution of sucrose, there is no disclosure of cycles, so it does not have the properties of aldehydes.

1) hydrolysis (in acidic environment):

C 12 H 22 O 11 + H 2 O → C 6 H 12 O 6 + C 6 H 12 O 6.

fructose glycose sucrose

2) As a polyhydric alcohol, sucrose gives blue solutions in reaction with Cu (OH) 2.

3) Interaction with calcium hydroxide with the formation of calcium sugar.

4) Sakharoza does not react with ammonia solution of silver oxide, so it is called non-refining disaccharide.

Polysaccharides.

Polysaccharides- High molecular weight of nonachar-like carbohydrates containing from ten to hundreds of thousands of monosaccharide residues (usually hexosis) bound by glycosidic bonds.

The most important of polysaccharides are starch and cellulose (fiber). They are built from glucose residues. The general formula of these polysaccharides (C 6 H 10 O 5) N. In the formation of molecules of polysaccharides, glycoside (with 1-intime) and alcohol (with 4-yates) hydroxyl, i.e. It is formed (1-4) -Hlikosida.

From point of view general principles The structures of polysaccharides can be divided into two groups, namely: on homopolysaccharides, consisting of monosaccharide units of only one type, and heteropolisaccharides, for whom the presence of two or more types of monomer units.

From the point of view of the functional purpose, polysaccharides can also be divided into two groups: structural and reserve polysaccharides. Important structural polysaccharides are cellulose and chitin (in plants and animals, as well as in mushrooms, respectively), and the main reserve polysaccharides are glycogen and starch (in animals, as well as in mushrooms, and plants, respectively). Here will be considered only homopolysaccharides.

Cellulose (fiber) - The most widespread structural polysaccharide of the plant world.

The main component of the plant cell is synthesized in plants (in wood up to 60% cellulose). Cellulose has a large mechanical strength and performs the role of reference material of plants. Wood contains 50-70% cellulose, cotton is almost pure cellulose.

Pure cellulose is a white fibrous substance, without taste and odor, insoluble in water and in other solvents.

Cellulose molecules have a linear structure and a large molecular weight, consist only of unbranched molecules in the form of threads, because The form of β-glucose residues eliminates spiralization .. Cellulose consists of filamentous molecules that hydrogen bonds of hydroxyl groups inside the chain, as well as between adjacent chains are collected in bundles. It is such a packaging of chains that provides high mechanical strength, fiber, insoluability in water and chemical inertness, which makes cellulose by the ideal material for the construction of cell walls.

Cellulose consists of residues α, D-glucopyranosis in their β-pyranous form, i.e., in the cellulose molecule β-glucopyranous monomeric units are linearly interconnected by β-1,4-glucoside connections:

With partial hydrolysis of cellulose, the cellulosa is formed, and with full hydrolysis - D-glucose. Molecular weight of cellulose 1,000,000-2,000,000. The fiber is not digested by the enzymes of the gastrointestinal tract, since the set of these enzymes of the gastrointestinal human tract does not contain β-glucosidase. At the same time, it is known that the presence of optimal amounts of fiber in food contributes to the formation of feces. With the full exclusion of fiber from food, the formation of carts is disturbed.

Starch - polymer of the same composition as cellulose, but with an elementary link, representing the residue of α-glucose:

Starch molecules are rolled into a spiral, most of the molecules branched. The molecular weight of starch less molecular weight of cellulose.

Starch is an amorphous substance, a white powder consisting of small grains, not soluble in cold waterBut partially soluble in hot.

Starch is a mixture of two homopolysaccharides: linear - amylose and branched amylopectin, the total formula of which (C 6 H 10 O 5) N.

When processing starch with warm water, two fractions can be separated: a fraction soluble in warm water and consisting of amylose polysaccharide, and a fraction only swelling in warm water to form a chaliete and consisting of amylopectin polysaccharide.

Amilose has a linear structure, α, D- glucopyranous residues are connected (1-4) -Hlikosida bonds. The elemental cell of amylose (and starch at all) is as follows:

The amylopectin molecule is constructed in a similar way, however, has a branching chain, which creates a spatial structure. At the branching points, the remains of monosaccharides are connected (1-6) -glyosoidal bonds. There are usually 20-25 glucose residues between branching points.

(amylopectin)

As a rule, the amylosic content in the starch is 10-30%, amylopectin - 70-90%. Starch polysaccharides are constructed from glucose residue connected in amylosis and in linear chains of amylopectin α-1,4-glucosidal bonds, and at the points of the branching of amylopectin - intercellular α-1,6-glucoside bonds.

In the amylose molecule, about 1000 glucose residues are associated with an average, separate linear portions of amylopectin molecules consist of 20-30 such units.

In the water of amyloza does not give a true solution. The chain of amylose in water forms hydrated micelles. In the solution when adding iodine amylosis is painted in blue colour. Amopectin also gives micellar solutions, but the form of micelles is somewhat different. Amipectin polysaccharide is painted with iodine in red-purple color.

Starch has a molecular weight of 10 6 -10 7. With partial acid hydrolysis of starch, polysaccharides are formed a lesser degree of polymerization - dextries, with full hydrolysis - glucose. Starch is the most important food carbohydrate for humans. Starch is formed in plants with photosynthesis and postponed in the form of a "reserve" carbohydrate in roots, tubers and seeds. For example, rice grains, wheat, rzhy and other cereals contain 60-80% starch, potato tubers - 15-20%. A relative role in the animal world performs polysaccharide glycogen, "stocking", mainly in the liver.

Glycogen - The main reserve polysaccharide of higher animals and humans, built from α-D-glucose residues. The empirical formula of glycogen, as well as starch (C 6 H 10 O 5) N. Glycogen is contained in almost all organs and tissues of animals and humans; the greatest number It is in the liver and muscles. Molecular weight of glycogen 10 7 -10 9 and above. Its molecule is constructed from branching polyglucoside chains, in which glucose residues are connected by α-1,4-glucoside bonds. At the branch points there are α-1,6-glucoside ties. Glycogen in its structure is close to amylopectin.

In the glycogen molecule, the inner branches are distinguished - the areas of polyglucoside chains between the branch points, and the outer branches are areas from the peripheral point of branching to the non-separating end of the chain. In the hydrolysis of glycogen, like starch, splits with formation first dextrins, then maltose and, finally, glucose.

Chitin - Structural polysaccharide of lower plants, especially mushrooms, as well as invertebrate animals (mainly arthropods). Hitin consists of residual 2-acetamide-2-deoxy-d-glucose, interconnected by β-1,4-glucoside bonds.

Sakhares is an organic connection. The main sources of sucrose are the plants of chlorophyllon group, sugar cane, beets and maize. According to many scientists, it contains sucrose in almost all plants and plays an extremely important role in the life of every person.

Sakharozo is referring to categories of disaccharides. Under the influence of enzymes or acids, it disintegrates on fructose and glucose, part of the majority of polysaccharides. The main and most common source of such a substance such as sucrose is directly sugar, which is sold in almost any store.

The main properties of sucrose

Sacraosis is a crystalline mass without color, which are easily dissolved in water.

In order for the sucrose to begin to melt, the presence of a temperature at least 160 degrees is necessary.

As soon as the molten sucrose is frozen, it forms a transparent mass or other words caramel.

Basic physical I. chemical properties Sugarozes:

1. It is the main type of disaccharide.
2. Not related to aldehydes.
3. During heating, there is no effect of the "appearance of the mirror", and copper oxide is not formed.
4. If you boil a solution of sucrose with the addition of several drops of chloride or sulfuric acid, then neutralize it with alkali and heat the solution, there is a red sediment.

One method of using sucrose is its heating in combination with water and an acidic medium. In the presence of an enzyme invertase or as a variant of strong action acids, a hydrolysis of the connection is observed. The result is the production of inert sugar. This inert sugar is used in combination with many food products, production of artificial artificial honey, in order to avoid crystallization of carbohydrates, creating caramelized patterns and polyatomic alcohols.

The effect of sucrose on the body

Despite the fact that in the pure form of sucrose, it should be said that it is the source of the full stock of energy for the body.

With a lack of this element, the normal efficient functioning of human organs is ensured.

For example, sucrose significantly improves the protective functions of the liver, brain activity, and also ensures the growth of the protective properties of the organism on the penetration of toxic substances.

Nervous cells, as well as some parts of the musculature, also receive part of the useful substances from sucrose.

In the case of a shortage of sucrose, the human body shows the following disadvantages:

• decay of vitality and lack of sufficient energy;
• availability of apathy and irritability;
• depressive condition.

In addition, dizziness, hair loss and nervous exhaustion can be observed.

Excess sucrose, as well as its drawback, can lead to serious consequences, namely:

1. appearance;
2. the appearance of itching in the field of genital organs;
3. the emergence of the disease of the candidiasis;
4. inflammatory processes in the oral cavity, including periodontal and caries;

In addition, excess sucrose in the body leads to excess weight.

Sucrose and its harm

In addition to positive qualities, in some cases the use of sucrose has a negative impact on the body.

When sucrose is divided into glucose and sucrose, the formation of free radicals is observed.

As a rule, they block the action of antibodies aimed at protection.

Thus, the body becomes vulnerable to external factors.

The negative impact of sucrose on the body is observed in:

• Violation of mineral metabolism.
• Violation of the functioning of the inasurant apparatus of the pancreas, causing the occurrence of such pathologies as diabetes, prediabet and metabolic syndrome). The attitude of the activity of enzyme functionality.
• Reduction of the amount of such beneficial substances as copper, chromium and various vitamins of category V. Groups thus increases the risk of the following diseases: sclerosis, thrombosis, heart attack and disruption of the circulatory system.
• Violation of the assimilation of various beneficial substances in the body.
• Increase the level of acidity in the body.
• Risk of diseases associated with ulcers.
• Enhance the risk of occurrence.
• The appearance of drowsiness and increasing systolic pressure.
• In some cases, allergic reactions are provoked.
• Disruption of protein and, in some cases, genetic structures.
• The appearance of toxicosis during pregnancy.

Additionally, the negative effect of sucrose is manifested in the deterioration of the condition of the skin, hair and nails.

Comparison of sucrose and sugar

If we talk about the difference between these two products, it should be said that if sugar is a product obtained in the process of industrial use of sucrose, the sucrose itself is a pure product of natural origin. In many cases, these terms are considered synonyms.

Theoretically, sucrose can be used as a sugar substitute. But it should be remembered that the assimilation of the sucrose is more prolonged and the complex process. Thus, it can be concluded that sucrose is not a saccharotector.

Sakhazo-dependence is a serious problem for many people. In this regard, scientists have envisaged the presence of various equivalents, which are relatively safe for the body. For example, there is such a medicine as phytarad, which is considered one of the most efficient and safest drugs used as a sugar substitute.

The main advantages of using exactly this drug are the absence of bitterness, the presence of sweetness is the same compared to sugar, as well as the corresponding view. The main benefit from the use of this drug is the presence of a mixture of relevant sweeteners, which have natural origins. An additional advantage is the preservation of natural properties that are not lost even in the case of thermal processing.

As can be seen from the definition of sucrose - this substance that compared to monosaccharides has two main components.

Water and reaction as a result of its compound with sucrose do not have a particularly positive effect on the body. As a medication, this combination cannot be used unambiguously, while the main difference of sucrose from natural sugar is a greater concentration of the first.

To reduce the harm of sucrose, it is necessary:

1. use natural sweets instead of white sugar;
2. eliminate a large amount of glucose as a food received;
3. monitor the content of products used for the presence of white sugar and starch patterns;
4. use if necessary, antioxidants, which neutralize the effect of free radicals;
5. timely eating and drink enough water;

Physical properties

Clean sucrose - colorless crystalline substance Sweet taste, well soluble in water.

Chemical properties

The main property of disaccharides, distinguishing them from monosaccharides, is the ability to hydrolyze in an acidic environment (or under the action of enzymes in the body):

From 12 N 22 O 11 + H2O\u003e C 6 H 12 O 6 + C 6H 12 O 6

Fructose glycose sucrose

The glucose method formed in the process can be detected by the "silver mirror" reaction or when it interacts with copper hydroxide (II).

Getting sucrose

Sugarozo C 12 H 22 O 11 (sugar) is obtained mainly of sugar beets and sugar cane. In the production of sucrose, chemical transformations do not occur, because it is already available in natural products. It is only distinguished from these products if possible in a cleaner form.

The process of excretion of sugar beet sucrose:

Purified sugar beets in mechanical beets are converted into a thin chips and placed it into special vessels - diffusers through which they pass hot water. As a result, almost all sucrose was washed out of beets, but together with it, various acids, proteins and coloring agents that need to be separated from sucrose are passed into the solution.

The solution formed in diffusers is treated with lime milk.

From 12 H 22 O 11 + CA (OH) 2\u003e C 12 H 22 O 11 2CAO H 2 O

Calcium hydroxide reacts with acids contained in solution. Since calcium salts of most organic acids are smallly soluble, they fall into the sediment. Sakharoza with calcium hydroxide forms soluble sugar type alcoholates - from 12 N 22 O 11 2CAO H 2 O

3. To expand the resulting calcium sugar and neutralize excess calcium hydroxide, carbon oxide (IV) is passed through their solution. As a result, calcium is deposited in the form of carbonate:

From 12 N 22 O 11 2CAO H 2 O + 2CO 2\u003e C 12 H 22 O 11 + 2CAso 3 V 2N 2

4. The solution obtained after the deposition of calcium carbonate is filtered, then evaporated in vacuum devices and sugar crystals are separated by centrifugation.

However, allocate all sugar from the solution fails. A brown solution remains (molasses), which contains even up to 50% sucrose. Melassia is used to obtain citric acid And some other products.

5. Dedicated sugar sand is usually a yellowish color, as it contains coloring substances. To separate them, sucrose again dissolve in water and the resulting solution is passed through activated carbon. The solution is then evaporated and crystallized again. (see Appendix 2)

Application of sucrose

Sacraosis is mainly used as a food product and in the confectionery industry. By hydrolysis, artificial honey is obtained from it.

Finding in nature and human body

Sakharoza is part of the juice of sugar beet (16 - 20%) and sugar cane (14 - 26%). In small quantities, it is contained together with glucose in the fruits and leaves of many green plants.