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Sucrose is a disaccharide sugar composed of glucose and fructose subunits with the molecular formula C12H22O11. It is produced naturally in plants and is the main constituent of white sugar. Learn more about its chemical structure, properties, hazards and related compounds.
Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Learn about the chemistry, natural polymers, flammability, types, production, forms, uses, consumption, nutrition, health effects and history of sugar.
Iced tea is a form of cold tea that can be sweetened, flavored or unsweetened. Learn about its origin, popularity and preparation methods in different countries and regions.
Glucose is a simple sugar and a major energy source for living organisms. It has the chemical formula C6H12O6 and exists in different forms, such as alpha and beta d-glucopyranose. Learn more about its chemical and biochemical properties, biosynthesis, degradation, pathology, commercial production and analysis.
Glucono-δ-lactone (GDL), also known as gluconolactone, is an organic compound with the formula (HOCH) 3 (HOCH 2 CH)CO 2. A colorless solid, it is an oxidized derivative of glucose . It is typically produced by the aerobic oxidation of glucose in the presence of the enzyme glucose oxidase .
White sugar, also called granulated sugar, is a pure form of sucrose made from beet or cane juice. Learn how it is refined, its chemical and nutritional properties, and its differences from brown sugar.
Inverted sugar syrup is a mixture of glucose and fructose made by hydrolyzing sucrose. It is sweeter, less crystalline, and more stable than table sugar, and is used in many foods, beverages, and fermentations.
Sorbitol (/ ˈ s ɔː (r) b ɪ t ɒ l /), less commonly known as glucitol (/ ˈ ɡ l uː s ɪ t ɒ l /), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH 2 OH).