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Definition: sugar from Dictionary of Energy

Chemistry. 1. a family of simple, often sweet, compounds consisting of carbon, hydrogen, and oxygen; obtained from the juice of many plants and particularly from sugarcane and sugar beets. 2. specifically, sucrose. a particular type of this compound.


sugar

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
Sweet, soluble, crystalline carbohydrate found in the pith of sugar cane and in sugar beet. It is a disaccharide sugar, each of its molecules being made up of two simple-sugar ( monosaccharide ) units: glucose and fructose. Sugar is easily digested and forms a major source of energy in humans, being used in cooking and in the food industry as a sweetener and, in high concentrations, as a preservative. A high consumption is associated with obesity and tooth decay. In the UK, sucrose may not be used in baby foods. The main sources of sucrose sugar are tropical sugar cane Saccharum officinarum , which accounts for two-thirds of production, and temperate sugar beet Beta vulgaris . Minor quantities are produced from the sap of maple trees, and from sorghum and date palms. Raw sugar crystals obtained by heating the juice of sugar canes are processed to form brown sugars, such as Muscovado and Demerara, or refined and sifted to produce white sugars, such as granulated, caster, and icing…
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Full text Article sugar

From Philip's Encyclopedia
Sugar beet (left) and sugar cane (right) produce...
Sweet-tasting, soluble, crystalline monosaccharide or disaccharide carbohydrate . The common sugar in food and beverages is sucrose . This is also the main sugar transported in plant tissues. The main sugar transported around the bodies of animals to provide energy is glucose . See also saccharide…
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Full text Article sugar,

From The Oxford Companion to Sugar and Sweets
as it is commonly understood, is simply sucrose, even if food chemists recognize many other sorts of sugars, including fructose (fruit sugar), lactose (milk sugar), maltose (malt sugar), and dextrose (corn sugar), to name some the most common types. While many of these sugars are widely used in the…
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Full text Article Sugar

From Encyclopedia of World Trade: From Ancient Times to the Present Full text Article A-Z Entries
A sweet-tasting substance derived from sugarcane or sugar beets that is a lucrative commodity. While its exact origins are unknown, sugar production began either in the Bengal region of India or in Southeast Asia. It then spread to Persia. From there, Arab conquerors took sugar to the shores of the…
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Full text Article Sugar

From The Gale Encyclopedia of Nutrition and Food Labels
Foods high in sugar
Sugars are simple carbohydrates, which may be made up of one or two sugar units. Those made with one sugar unit are called monosaccharides, and those made with two are called disaccharides. These differ from so-called complex carbohydrates, such as starch, which consist of multiple sugar units. …
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From The Gale Encyclopedia of Senior Health
Sugars are simple carbohydrates, consisting of one sugar unit (monosaccharides) or two sugar units (disaccharides). Complex carbohydrates, such as starch, consist of longer chains of sugar units and are broken down in the digestive tract to the monosaccharide glucose (blood sugar). Sugar provides…
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From Gale Encyclopedia of Medicine
Sugars are simple carbohydrates, consisting of one sugar unit (monosaccharides) or two sugar units (disaccharides). Glucose and fructose are two examples of monosaccharides. Sucrose, what is commonly called table sugar or granulated sugar, is a disaccharide that is composed of two monosaccharides, …
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From The Gale Encyclopedia of Diets
Amount of sugar (in teaspoons) found in various...
Sugars are a simple carbohydrate, made up of one or two sugar units—monosaccharides or disaccharides, respectively. Complex carbohydrates , such as starch, are made up of multiple sugar units and are broken down in the digestive tract to the monosaccharide glucose (blood sugar). Sugar provides no…
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From The Deluxe Food Lover's Companion
sugar
Once a luxury only the extremely affluent could afford, sugar was called “white gold” because it was so scarce and expensive. Although Persia and ancient Arabia were cultivating sugar in the 4th century B.C ., the Western World didn't know of it until the 8th century when the Moors conquered the…
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From The Chambers Dictionary
a sweet substance (sucrose or cane sugar, C 12 H 22 O 11 ) obtained chiefly from cane and beet; extended to any water-soluble, crystalline monosaccharide or oligosaccharide, eg fructose, lactose, glucose, etc; a measure (eg a lump, teaspoonful) of sugar; money ( sl ); a term of endearment ( inf ); …
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Full text Article SUGAR

From Encyclopedia of American Food and Drink
There are more than a hundred substances that may be described as “sugars”— honey , dextrose, corn syrup , leulose, lactose, sorbitol, mannitol, maltitol, xylitol, total invert sugar , turbinado sugar, and scores of others—but common white sugar, called “sucrose,” is the one most used in the…
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