sucrose
Sucrose is a disaccharide, crystal white, with optical rotation, but no spin. Easy to acid hydrolysis, hydrolysis produces equal amounts of D-glucose and D-fructose. Not reducible. The caramel formed by fermentation can be used as a sweetening agent for soy sauce. Sucrose is the main product of photosynthesis and is widely distributed in plants, especially in sugar beet, sugarcane and fruit. Sucrose is the main form of plant storage, accumulation and transport of sugar. Sugar is mainly sugar cane (Saccharum spp.) And beet (Beta vulgaris). The sugar cane or beetles crushed with the machine, collecting sugar juice, filtered with lime treatment, remove impurities, and then bleaching sulfur dioxide; will be treated with sugar juice to boil, remove the impurities at the bottom, scraping to the surface of the bubble , Then extinguished until the syrup crystallized into sucrose. Sugar as the main component of sugar according to the purity from high to low is divided into: rock sugar (99.9%), white sugar (99.5%), white sugar (97.9%) and red sugar (also known as brown sugar or brown sugar) ). ...