Sucrose

We did sucrose. This compound is cool. Cooler than you! Haha. By: Katlin, Andrew, and Edward.

=__Sucrose__= media type="custom" key="251869" //**Formula**//: C12H22O11 //**Density**//: 1.587g/cm3
 * It is a sweet crystalline dextrorotatory disaccharide sugar that occurs naturally in most plants
 * It's obtained commercially especially from sugarcane or sugar beets.
 * Can be found in many fruits and vegetables.
 * Has a Hydrogen to Carbon ratio of 2:1.
 * Made of a glucose and a fructose.
 * Classified as a nonreducing sugar.
 * Most commonly known as table sugar.
 * Sucrose is a covalently bonded structure.
 * It has 12 Carbons, 22 Hydrogens and 11 Oxygen atoms in each molecule.
 * One Oxygen atom has a single bond and is attached to ring of hexagon which has five Carbons and an Oxygen and another single bond of Oxygen attached to the ring of pentagon which has four Carbons atom and an Oxygen atom.
 * //Systematic Name//**: α-D-glucopyranosyl-(1→2)-β-D-fructofuranose
 * //Molar Mass//**: 342.29648 g/mol
 * //Melting Point//**: 186 degrees Celcius.
 * //Boiling Point//**: Decomposes

__**Percent Composition by Mass**__ (in one molecule) Carbon 42.11% Hydrogen 51.41% Oxygen 6.48%

//Total:45//** Carbon 26.67% Hydrogen 48.89% Oxygen 24.45%
 * __Percent Composition by Number__

__**The Discovery of Sugar Cane, Sugar and Sucrose**__: Sucrose was first discovered in sugar cane in Polynesia. After its discover in Polynesia, Sucrose migrated to India. India got taken over by The Persians and King Darius, so it once again migrated to a new place. The place was the Middle East. Then Persia took it over the Arabs and then discovered how to make raw sugar (as we know today) from sugar cane. Sucrose moved to England after the Crusades. Sucrose bloomed in England. It was considered a spice of the rich. Then sucrose made a big move across the pond to the new world. It was a major point sucrose production. The tropical weather of Central America and the Carribiean made an ideal place to grow sugar cane and sucrose. In the present times, the three biggest producers of sucrose are the European Union, India, and Brazil.



__**Chemical Properties and Tendencies:**__ When combusted it forms carbon, carbon dioxide, and water. Sucrose at room temperture is a solid. It opposes decompostion when in high concentrations or large masses. Although it does decomposes after it get to a caramel. It breakes into water, carbon dioxide, and carbon. Sucrose is called a carbohydrate because it contains carbons, hydrogens, and oxygen. Plants are very dependent on carbohydrates and sucrose because they need it to do photosynesis. Sucrose has a sweet taste and is stable in air. It also can absorb 1% of moisture. Sugar is fermentable. Sucrose can be hydrolyzed with glucose and fructose with dil acids and a yeast ennzyme.

__**Uses and Importance**__ The most common use of sucrose is as a sweetener. It is taken from plants like sugar cane and sugar beets. It is used a lot in the from of corn syrup. Sugar is used in such things as soda pop, candy bars, chocolate, and ice creams. Sugar is also used in to create alcohols such as butanol and ethanol. It is also used in plants during photosythensis. Plants use sucrose as a source of engery. Sugar is also used as a preservative. references: