Sucrose

Sucrose, also known as table sugar, is a disaccharide composed of glucose and fructose molecules. It is commonly used as a sweetener in food and drink products, and is produced naturally by plants through photosynthesis.

Sucrose has a molecular weight of 342.3 g/mol and a chemical formula of C12H22O11. It is a white, odorless, crystalline solid that is soluble in water and has a sweet taste. Sucrose has a melting point of 185°C and a boiling point of 186°C.

When sucrose is consumed, it is broken down into glucose and fructose in the digestive system by the enzyme sucrase. Glucose and fructose are then absorbed into the bloodstream and used as sources of energy by cells throughout the body.

Excessive consumption of sucrose has been linked to a number of health problems, including tooth decay, obesity, type 2 diabetes, and heart disease. As such, it is recommended that individuals limit their intake of added sugars, including sucrose, to no more than 10% of their daily caloric intake.