Saccharose

Saccharose is a disaccharide composed of glucose and fructose. It is commonly known as sugar, table sugar, or cane sugar, but its scientific name is saccharose. Saccharose is a non-reducing sugar that does not have a free aldehyde or ketone group to reduce copper(II) ions to copper(I) ions.

Chemical Structure

Saccharose is a disaccharide, which means it is made up of two monosaccharides, glucose and fructose. These two monosaccharides are linked together by a glycosidic bond between the anomeric carbon of glucose (C1) and the anomeric carbon of fructose (C2). This bond is formed through a dehydration reaction, where a molecule of water is removed.

Physical Properties

Saccharose is a white, crystalline solid at room temperature. It is highly soluble in water and has a sweet taste. The melting point of saccharose is approximately 186 degrees Celsius.

Biological Role

In nature, saccharose is found in many plants, especially in the sap of certain trees and in the nectar of flowers. It serves as a major source of energy for these plants. In the human body, saccharose is broken down into glucose and fructose by the enzyme sucrase during digestion.

Health Effects

Excessive consumption of saccharose can lead to a number of health problems, including obesity, type 2 diabetes, and heart disease. It is also a major contributor to tooth decay.

See Also

• Monosaccharide
• Disaccharide
• Glucose
• Fructose
• Sucrase

Saccharose Resources
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