The products of sucrose hydrolysis are: glucose and fructose.

Analysis:

Sucrose is a plant disaccharide, and its hydrolysis products are glucose and fructose; the hydrolysis products of maltose are glucose and glucose; the hydrolysis products of lactose are glucose and galactose.

Introduction to sucrose:

Sucrose (D(+)-Sucrose) is a hemiacetal hydroxyl group of one molecule of glucose and the hemiacetal hydroxyl group of one molecule of fructose that are condensed and dehydrated with each other. The disaccharide formed.

Sucrose has optical activity but no mutagenesis. It is sweet, odorless, easily soluble in water and glycerol, and slightly soluble in alcohol. It is almost universally found in leaves, flowers, stems, seeds and fruits in the plant kingdom. It is particularly abundant in sugar cane, sugar beet and maple sap. It is the main component of sugar, and is also an important food and sweet condiment.

Sucrose production:

The raw materials of sucrose are mainly sugar cane and sugar beet. Crush sugar cane or beets with a machine, collect the sugar juice, filter it and treat it with lime to remove impurities, and then bleach it with sulfur dioxide; boil the treated sugar juice, remove the impurities that sink to the bottom, and scrape off the foam that floats to the surface. , then turn off the heat and wait until the syrup crystallizes into sucrose.

Types of sucrose:

Brown sugar:

Brown sugar (brown sugar), also known as brown sugar and brown sugar, is a common edible sugar. After being highly refined, it contains almost all the ingredients in cane juice. In addition to having the function of sugar, it also contains vitamins and trace elements.

The main brown sugar producing areas in China include Gongcheng Yao Autonomous County in Guilin, Guangxi, Yiwu in Zhejiang, Sichuan, and Maitreya and Qiaojia in Yunnan. Brown sugar is sucrose made by pressing the stems of sugar cane to extract the juice and refining the honey into shape. It is rich in sugar, minerals and glycolic acid. Although brown sugar has more impurities, its nutrients are better retained.

Brown sugar:

Brown sugar is a kind of honey-molded sucrose that has not been highly refined, has a darker color and a burnt aroma. The natural nutrients in the sugar cane are effectively retained and processed through The longer refining time makes it easier for the human body to absorb. It contains polyphenols and iron. The color is darker and almost black, so it is called brown sugar.