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..., Europe, and Japan, then produce refined white sugar, which is 99 percent sucrose. These two stages are slowly merging. Increasing affluence in the sugar-pro ...rated in a [[multiple-effect evaporator]] to make a syrup about 60 percent sucrose by weight. This syrup is further concentrated under vacuum until it becomes

...diaceae'' family, is a plant whose root contains a high concentration of [[sucrose]]. It is grown commercially for [[sugar]] production. ...a large (1–2 kg) storage root whose dry mass is 15–20% [[sucrose]] by [[weight]]. If the plant is not harvested at this time, then during it

..., the predominant sugar in milk, is a glucose-galactose disaccharide. In [[sucrose]], another important [[disaccharide]], glucose is joined to [[fructose]]. T ...in starch and [[glycogen]], or together with another monosaccharide, as in sucrose and lactose.

...to yellow-green coffee beans. The free part of monosaccharides contains [[sucrose]] (gluco-fructose) up to 9000 mg/ 100g of arabica green coffee bean, a

:''For the common table sugar, see [[sucrose]].'' [[Image:Sugar 2xmacro.jpg|right|thumb|Magnification of grains of [[sucrose]], the most common sugar.]]

...PURE FACTS'', October 2002</ref><ref>The impact of a low food additive and sucrose diet on academic performance in 803 New York City public schools, Schoentha

...d]], [[gold]], [[Edible salt|salt]] ([[sodium chloride]]) and [[sugar]] ([[sucrose]]). Generally, chemical substances exist as a [[solid]], [[liquid]], [[gas]

...e the pour is complete is undesirable. Typical polyol retarders are sugar, sucrose, sodium gluconate, glucose, citric acid, and tartaric acid.

...salt of beta-4-nitroanilide aspartic acid and is 700 times sweeter than [[sucrose]] (table sugar)<ref>Santhosh, C. and Mishra, PC. (1994): ''Electrostatic po

...tric acid used today, cultures of ''[[Aspergillus niger]]'' are fed on a [[sucrose]] or [[glucose]]-containing medium to produce citric acid. The source of su

[[image:Sucrose-inkscape.svg|thumb|Sucrose. The glycoside bond is represented by the central oxygen atom, which holds ...]]. [[Invertase]] is a [[sucrase]] used industrially for the hydrolysis of sucrose to so-called [[invert sugar]]. [[Lactase]] is essential for digestive hydr

...nfinite dilution" (''x''→0), including non-volatile substances such as [[sucrose]] or even [[sodium chloride]]. In these cases, it is necessary to state the

...tween the substance in its solid and dissolved forms. For exapmple, when [[sucrose]] (table sugar) forms a saturated solution ...ity of sucrose at 25 °C is nearly 2&nbsp;mol dm⁻³ (540 g/l). Sucrose is an unusual in that it does not easily form a supersaturated solution at

* [[Sucrose]]

* [[Congenital sucrose isomaltose malabsorption]]

...ood)|fermentation]], the cow's milk is fortified in one of several ways. [[Sucrose]] may be added, to allow a comparable fermentation. Another technique adds

.... This sugar is what extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's [[osmotic pressure]], which prevents microorganism g

...hose formulas without lactose will use other sources of carbohydrates like sucrose and [[glucose]], natural and modified [[starch]]es, monosacchardies and ind

- 12 to 16% sweeteners: usually a combination of sucrose and glucose-based [[corn syrup]] sweeteners