I. Definition of sucrose

Sucrose has a history of thousands of years. It is the main product of photosynthesis and widely distributed in plants, especially in sugar beet, sugarcane and fruit.

Sugar with sucrose as the main component is divided into rock sugar, white sugar, soft candy and brown sugar (also known as brown sugar or brown sugar) according to the purity from high to low. Sucrose is the most abundant in sugar beet and sugarcane, and the sugar and brown sugar usually used are sucrose.

Sucrose is the main product of photosynthesis, which is widely distributed in plants, especially in sugar beet, sugarcane and fruit. Sucrose is the main form of sugar storage, accumulation and transportation in plants. The white sugar and brown sugar you usually eat are sucrose. Sucrose is formed by dehydration and condensation of one molecule of glucose and one molecule of fructose. It is soluble in water and insoluble in ethanol, and its sweetness is second only to fructose.

Second, sucrose characters

Colorless crystal or white crystal loose powder; Odorless and sweet.

Soluble in water, slightly soluble in ethanol, almost insoluble in anhydrous ethanol.

Third, physical properties.

White sweet solid.

Solubility: Soluble in water, aniline, azobenzene, ethyl acetate and the mixture of alcohol and water. Insoluble in gasoline, petroleum, anhydrous alcohol, CHCl3 and CCl4.

Solubility in water: 2. 1g sucrose can be dissolved per gram of water, that is, the solubility is 2 10g(25℃). This is a sugar with high solubility.