Sucrose
Molar mass: 342.30 g/mol · Class: Carbohydrate (disaccharide)
Elements: carbon, hydrogen, oxygen
Structure
Sucrose joins one glucose ring and one fructose ring through an oxygen bridge (a glycosidic bond). Digestive enzymes split this bond to release the two simpler sugars.
Properties
White crystals, very soluble in water
Sweet taste; caramelizes when heated
Fermented by yeast to ethanol and CO2
Non-reducing sugar (unlike glucose)
Applications
Food sweetener and preservative
Fermentation feedstock for alcohol and biofuels
Pharmaceutical syrups and tablets
Chemical feedstock
Safe as food in moderation. Excess sugar intake is linked to obesity, diabetes, and tooth decay: dietary advice belongs to health professionals. Fine sugar dust can explode in industrial settings.
Data source: IUPAC standard atomic weights 2021; molar mass computed from C12H22O11