Sucrose is a non-electrolyte.

Sucrose is easily soluble in water, and its solubility increases with temperature. It does not conduct electricity when dissolved in water.

Nonelectrolytes: Compounds that do not conduct electricity in aqueous solution or in the molten state.

Sucrose and sucrose solutions will produce various chemical reactions under the action of heat, acid, alkali, yeast, etc. The result of the reaction not only directly causes the loss of sucrose, but also produces some substances harmful to sugar production.

When crystallized sucrose is heated to 160°C, it will thermally decompose and melt into a thick and transparent liquid, and then recrystallize when cooled. When the heating time is extended, sucrose is decomposed into glucose and fructose. At higher temperatures of 190-220°C, sucrose dehydrates and condenses into caramel. Further heating of caramel produces products such as carbon dioxide, carbon monoxide, acetic acid and acetone. Under humid conditions, sucrose decomposes at 100°C, releases water, and turns black.

When the sucrose solution is heated and boiled under normal pressure for a long time, the dissolved sucrose will slowly decompose into equal amounts of glucose and fructose, that is, conversion will occur. If the sucrose solution is heated to above 108°C, it will hydrolyze rapidly. The greater the concentration of the sugar solution, the more significant the hydrolysis will be. The metal material used in the boiling container also affects the sucrose conversion rate. For example: the conversion effect of sucrose solution in copperware is much greater than that in silverware, and glass containers have almost no effect.