|
|Section2= |Section3= |Section7= |Section8= }} Sucrose is a common, naturally occurring carbohydrate found in many plants and plant parts. Saccharose is an obsolete name for sugars in general, especially sucrose.〔The name "saccharose" was coined in 1860 by the French chemist Marcellin Berthelot. See: Marcellin Berthelot, ''Chimie organique fondée sur la synthèse'' (Paris, France: Mallet-Bachelier, 1860), (pages 254 and 255 ).〕 The molecule is a disaccharide combination of the monosaccharides glucose and fructose with the formula C12H22O11. Sucrose is often extracted and refined from either cane or beet sugar for human consumption. Modern industrial sugar refinement processes often involves bleaching and crystallization also, producing a white, odorless, crystalline powder with a sweet taste of pure sucrose, devoid of vitamins and minerals. This refined form of sucrose is commonly referred to as table sugar or just sugar. It plays a central role as an additive in food production and food consumption all over the world. About 175 million metric tons of sucrose sugar were produced worldwide in 2013. The word "sucrose" was coined in 1857 by the English chemist William Miller〔William Allen Miller, ''Elements of Chemistry: Theoretical and Practical'', Part III. Organic Chemistry (London, England: John W. Parker and son, 1857), (pages 52 and 54 ).〕 from the French ''sucre'' ("sugar") and the generic chemical suffix for sugars ''-ose''. The abbreviated term ''Suc'' is often used for ''sucrose'' in scientific literature. ==Physical and chemical properties== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「sucrose」の詳細全文を読む スポンサード リンク
|