Description
Sugar is an organic crystalline sweetener belonging to disaccharides, produced by processing various plants. It is a chemical compound consisting of one glucose molecule and one fructose molecule, formed as a product of plant cell photosynthesis. Its molecular chemical formula is C12H22O11, and in its pure form, it is white and colorless. When heated above 200 °C, it transforms into a sticky, brown, and bitter-tasting mass known as caramel. Like all oligosaccharides, it hydrolyzes in acid or base solutions and under specific enzymes, breaking down into its constituent monosaccharides. As a rule, sweets contain sugar.
