Sugar is scientifically referred to as sucrose. The chemical formula of sugar is
Appearance: It is a white crystalline solid.
Solubility: Freely soluble in water; 100 g of sugar can dissolve in about 200 mL of water at room temperature.
Density: About 1.587 g/cm³ in its crystalline form.
Melting Point: About 186°C (367°F). Sugar does not have a true melting point as it decomposes upon heating.
Boiling point: Decomposes without boiling, hence there is no boiling point as such in standard conditions.
Taste: Sweet and hence very useful as a sweetener in foods and beverages
Odor: Odorless.
Sucrose hydrolysis is the action of an acid or enzyme into glucose and fructose.
From yeast action, an enzyme, or an acid, hydrolyzes into an end product, ethanol, and carbon dioxide.
Under certain conditions, sucrose is oxidized to produce, among other things, carboxylic acids.
Dehydration properties of the sucrose cause a reaction with concentrated sulfuric acid, producing carbon, water, and other products.
Sweetener: Sugar is used as the main sweetener in various food products; these include cakes, sweets, carbonated drinks, and sweets. Sugar adds flavor and helps in the textures and colors of food.
Preservative: Sugar acts as a preservative because it prevents the growth of microbes by its hygroscopic nature, drawing water away from the microorganism.
Fermentation: Used in brewing and wine industries as a fermentable sugar to produce alcohol and carbon dioxide.
Excipients: Used as a filler and binder for tablets and capsules, it stabilizes the medication and helps right dosing.
Syrups: It sweetens the medicinal syrups for palatability purposes, especially in children.
Exfoliant: Utilized in scrubs and exfoliating products due to the granular nature of the product, which will help remove dead skin cells.
Moisturizer: Utilized in a variety of cosmetic preparations to retain water in the skin.
Sugars Refining: It finds its application in various refining processes, where impurities are removed to produce high-purity sugar for consumption and further processing. Biochemical Processes: Feeds as a carbon source in the production of bioethanol and other biochemicals through fermentation processes.
Soil Conditioning: Sometimes utilized as a soil conditioner to enhance microbial activity and improve soil fertility.
Edible Films: Sugar is applied in the manufacturing of edible films and food coatings that may protect a product and extend its shelf life.
Reagent: Used as a general reagent in several biochemical and chemical tests, such as in studies on enzyme activities and carbohydrate metabolisms.
Sugared Foods: Included in specialty foods such as jams, jellies, and preserves for body and preservation.
Sugar (sucrose) is a versatile compound that usually finds application in food and beverages as a sweetener, in pharmaceutical applications as an excipient or binder, and sometimes in personal care products. Its applications also extend to industrial processes and specialty products; therefore, it finds relevance both in everyday life and in a variety of commercial and scientific applications.