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Sucrose appears as white odorless crystalline or powdery solid. Denser than water. CAMEO Chemicals. Sucrose is a glycosyl glycoside formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.
The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. Sugar is often an added ingredient in food production and recipes.
Sucrose has a monoclinic crystal structure. When subjected to high temperatures (over 186 o C), this compound decomposes, yielding caramel. Its solubility in water at a temperature of 20 o C is 203.9g/100mL. The standard enthalpy of combustion corresponding to sucrose is 5647 kJ.mol -1.
ChemSpider record containing structure, synonyms, properties, vendors and database links for D-Sucrose, 57-50-1, sugar
T boil: Normal Boiling Point Temperature (K). T c: Critical Temperature (K). T fus: Normal melting (fusion) point (K). V c: Critical Volume (m 3 /kmol). 1: Molecular weight from the IUPAC atomic weights tables.
According to Table 13.8.1, the molal boiling point elevation constant for water is 0.51°C/m. Thus a 1.00 m aqueous solution of a nonvolatile molecular solute such as glucose or sucrose will have an increase in boiling point of 0.51°C, to give a boiling point of 100.51°C at 1.00 atm.
Formula: C 12 H 22 O 11. Molecular weight: 342.2965. IUPAC Standard InChI: InChI=1S/C12H22O11/c13-1-4-6 (16)8 (18)9 (19)11 (21-4)23-12 (3-15)10 (20)7 (17)5 (2-14)22-12/h4-11,13-20H,1-3H2/t4-,5?,6-,7?,8+,9-,10?,11-,12?/m0/s1. IUPAC Standard InChIKey: CZMRCDWAGMRECN-SFOFJGFUSA-N. CAS Registry Number: 57-50-1. Chemical structure: