Sucrose or Cane-sugar, Disaccharides, Biomolecules Assignment Help

Assignment Help: >> Disaccharides >> Sucrose or Cane-sugar, Disaccharides, Biomolecules

Sucrose; Cane-sugar [C12H22O11] : It is our common table sugar. It is found from  sugarbeets and sugar cane. It is really available in all photosynthetic plants.

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Properties : It is an odourless, colourless crystalline element. It melts at 185 - 186oC. It is very soluble in water, less soluble in alcohol and not soluble in ether. It is dextrorotatory but does not define mutarotation. It is a non falling sugar as it does not reduce Tollen's or Fehling's reagent. Sucrose, on heating carefully and slowly, melts and then if permissible to cool, it solidifies to pale yellow glassy volume named 'Barley sugar'. When heated to 200oC, it gives water to form brown amorphous mass named Caramel. On high temperature, it chars to almost pure carbon giving smell of burnt sugar. It is composed of a-D-glucopyranose unit and a b-D-fructofuranose unit. These units are grouped by a-b-glycosidic linkage between C -1 of the glucose unit and C - 2 of the fructose unit.

Uses

         (a) As a sweetening substance for several jams, syrups sweets, food preparations etc.

         (b) In the making of sucrose octa-acetate required to denature alcohol, to make paper transparent and to make anhydrous adhesives.

 

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