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    Properties of Sugar FINAL WRITTEN REPORT OUTLINE

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    Jaime Añora Paredes

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Properties of Sugar FINAL WRITTEN REPORT OUTLINE

    Uploaded by

    Jaime Añora Paredes
    8 views2 pages

    Original Title

    properties-of-sugar-FINAL-WRITTEN-REPORT-OUTLINE

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    8 views2 pages

    Properties of Sugar FINAL WRITTEN REPORT OUTLINE

    Uploaded by

    Jaime Añora Paredes

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    PROPERTIES OF SUGAR (WRITTEN REPORT)

    Solubility of Sugar
    Sugars exhibit varying degrees of solubility in water. Among disaccharides, sucrose
    stands out as the most soluble, while lactose demonstrates the lowest solubility. At room
    temperature, the solubility order of common sugars, from highest to lowest, is:
     Fructose
     Sucrose
     Glucose
     Maltose
     Lactose
    Melting Point and Decomposition by Heat
    Sugars transition into a liquid state upon application of dry heat. However, exceeding
    their melting point initiates decomposition processes.
    Moisture Absorption
    Sugars readily absorb moisture from the surrounding environment. This property is
    evident in the caking and lumping of crystalline sugars when stored in humid conditions.
    Additionally, baked flour mixtures rich in sugar readily absorb moisture from a moist
    atmosphere, particularly when stored in sealed containers.
    Fermentation
    Yeast can ferment most sugars, producing carbon dioxide and alcohol. Alcohol can
    further oxidize into acids. This fermentation process can lead to spoilage in canned or cooked
    products containing sugar.
    Hydrolysis
    Disaccharides undergo hydrolysis in the presence of weak acids. Sucrose is most
    susceptible to acid hydrolysis, while maltose and lactose are hydrolyzed at a slower rate.
    Monosaccharides, on the other hand, remain largely unaffected by acids.
    Enzyme Hydrolysis
    Enzymes play a crucial role in sugar conversion. For instance, enzymes are employed in
    the production of corn syrup, converting starch into sugar. The enzyme sucrase, also known as
    invertase, finds application in the candy industry, hydrolyzing sucrose in cream fondant to
    achieve soft, semi-fluid centers in chocolates.
    Decomposition by Alkalies
    Alkaline waters used in boiling sugar solutions may bring about some decomposition of
    sugars. Alkalies, both strong and weak, can decompose sugars.
    Effect of Alkalies Upon Sugars
    Strong alkalies, like strong acids, readily decompose sugars. Weak alkalies, such as
    sodium bicarbonate (baking soda), also interact with sugars. Even alkaline salts present in hard
    water can cause significant decomposition of certain sugars. Interestingly, disaccharides most
    susceptible to acid hydrolysis are least readily decomposed by alkalies, and vice versa. Sucrose is
    relatively resistant to weak alkalies, while maltose and lactose are more susceptible.

    Properties of Sugars (OUTLINE)


    I. Solubility of Sugars
     Sucrose
    II. Melting Point and Decomposition by Heat
    III. Absorption of Moisture
    IV. Fermentation
    V. Acid Hydrolysis
    VI. Enzymatic Hydrolysis
    VII. Decomposition by Alkalies
    VIII. Effect of Alkalies Upon Sugars

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