Sucrose

Sucrose, a sugar with the formula C₁₂H₂₂0₁₁, belonging to the group of carbohydrates known as disaccharides (see Sugar). It is soluble in water, slightly soluble in alcohol and ether, crystallizes in long, slender needles, and is dextrorotatory, rotating the plane of polarized light to the right. Upon hydrolysis it yields a mixture of glucose and fructose, which are levorotatory, turning the plane of polarized light to the left. Thus, the mixture obtained is known as invert sugar, and the process is known as inversion. Inversion is carried on in the human intestine through the aid of the enzymes known as invertase and sucrase (see Sugar Metabolism). Sucrose is extracted chiefly from sugarcane and sugar beet and is commonly called cane sugar. When heated to temperatures above 180° C (356° F), sucrose becomes the amorphous, brown, syrupy substance called caramel.