Sucrose

Sucrose is a common, naturally occurring carbohydrate found in many plants and plant parts.
Saccharose is an obsolete name for sugars in general, especially sucrose. [4] The molecule is
a disaccharide combination of the monosaccharides glucose and fructosewith the formula C12H22O11.
Sucrose is often extracted and refined from either cane or beet sugar for human consumption.
Modern industrial sugar refinement processes often involves bleaching and crystallization also,
producing a white, odorless, crystalline powder with a sweet taste of pure sucrose, devoid of
vitamins and minerals. This refined form of sucrose is commonly referred to as table sugar or
just sugar. It plays a central role as an additive in food production and food consumption all over the
world. About 175 million metric tons of sucrose sugar were produced worldwide in 2013. [5]
The word "sucrose" was coined in 1857 by the English chemist William Miller [6] from the
French sucre ("sugar") and the generic chemical suffix for sugars -ose. The abbreviated term Suc is
often used for sucrose in scientific literature
Physical and chemical properties[edit]

Structural O--D-glucopyranosyl-(12)--D-fructofuranoside[edit]
In sucrose, the components glucose and fructose are linked via an ether bond between C1 on
the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage. Glucose
exists predominantly as two isomeric "pyranoses" ( and ), but only one of these forms links to the
fructose. Fructose itself exists as a mixture of "furanoses", each of which having and isomers,
but only one particular isomer links to the glucosyl unit. What is notable about sucrose is that, unlike
most disaccharides, the glycosidic bond is formed between the reducing ends of both glucose and
fructose, and not between the reducing end of one and the nonreducing end of the other. This
linkage inhibits further bonding to other saccharide units. Since it contains no anomeric hydroxyl
groups, it is classified as a non-reducing sugar.
Sucrose crystallizes in the monoclinic space group P21 with room-temperature lattice parameters a =
1.08631 nm, b = 0.87044 nm, c= 0.77624 nm, = 102.938.[7][8]
The purity of sucrose is measured by polarimetry, through the rotation of plane-polarized light by a
solution of sugar. The specific rotation at 20 C using yellow "sodium-D" light (589 nm) is +66.47.
Commercial samples of sugar are assayed using this parameter. Sucrose does not deteriorate at
ambient conditions.
Thermal and oxidative degradation[edit]

Solubility of sucrose in water vs. temperature
T (C)
S (g/mL)
50
2.59
55
2.73
60
2.89
65
3.06
70
3.25
75
3.46
80
3.69
85
3.94
90
4.20
Sucrose does not melt at high temperatures. Instead, it decomposesat 186 C (367 F)to
form caramel. Like othercarbohydrates, it combusts to carbon dioxide and water. Mixing sucrose with
the oxidizer potassium nitrate produces the fuel known as rocket candy that is used to propel
amateur rocket motors.[9]
C12H22O11 + 6 KNO3 9 CO + 3 N2 + 11 H2O + 3 K2CO3
This reaction is somewhat simplified though. Some of the carbon does get fully oxidized to
carbon dioxide, and other reactions, such as the water-gas shift reaction also take place. A more
accurate theoretical equation is:
C12H22O11 + 6.288 KNO3 3.796 CO2 + 5.205 CO + 7.794 H2O + 3.065 H2 + 3.143 N2 + 2.998
K2CO3 + 0.274 KOH [10]
Sucrose burns with chloric acid, formed by the reaction of hydrochloric acid and potassium
chlorate:
8 HClO3 + C12H22O11 11 H2O + 12 CO2 + 8 HCl
Sucrose can be dehydrated with sulfuric acid to form a black, carbon-rich solid, as
indicated in the following idealized equation:
H2SO4(catalyst) + C12H22O11 12 C + 11 H2O + Heat (and some H2O + SO3 as a result of the
heat).
The formula for sucrose's decomposition can be represented as
C12H22O11 + heat 3CO2 + 5H2O + 6H2
in which carbon dioxide and water along with hydrogen gas is formed.
Hydrolysis[edit]
Hydrolysis breaks the glycosidic bond converting sucrose
into glucose and fructose. Hydrolysis is, however, so slow that solutions of
sucrose can sit for years with negligible change. If the enzyme sucrase is
added, however, the reaction will proceed rapidly.[11] Hydrolysis can also be
accelerated with acids, such ascream of tartar or lemon juice, both weak acids.
Likewise, gastric acidity converts sucrose to glucose and fructose during
digestion the bond between them being an acetal bond which can be broken by
an acid.
Synthesis and biosynthesis of sucrose[edit]

The biosynthesis of sucrose proceeds via the precursors UDPglucose and fructose 6-phosphate, catalyzed by the enzyme sucrose-6phosphate synthase. The energy for the reaction is gained by the cleavage
of Uridine diphosphate (UDP). Sucrose is formed by plants and cyanobacteria
but not by otherorganisms. Sucrose is found naturally in many food plants along
with the monosaccharide fructose. In many fruits, such
as pineapple and apricot, sucrose is the main sugar. In others, such
as grapes and pears, fructose is the main sugar.
Chemical synthesis[edit]
Model of sucrose molecule
Although sucrose is almost invariably isolated from natural sources, its chemical
synthesis was first achieved in 1953 by Raymond Lemieux.[12]

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Sucrose is a common, naturally occurring carbohydrate found in many plants and plant parts.

Physical and chemical properties[edit]

Thermal and oxidative degradation[edit]

Synthesis and biosynthesis of sucrose[edit]

Model of sucrose molecule

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