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Common  Name: Table Sugar

Systematic Name: D-glucopyranosly

Other Name: Saccharose

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FRENCH          ENGLISH

sucre                   -ose
sugar                     |
|______________|
I
SUCROSE
mid 19th century

mid 19th century: from French sucre ‘sugar’ + -ose2.

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C12H22O11

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Ionic Bond

Covalent Bond: holds atoms together

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In 1747 German scientist Andreas

Sigimond Marggrat found it in a

sugar cane later on in 1804 student

Franz Achard did the first process of

extraction.

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C: Consuming Too Much Sucrose

E: It Can Increase In Blood Sugar

That Is Often Followed By A Sharp

Disease

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Very little sucrose was used in diets

back then now it is a want more than

a need

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Physical Properties: solubility

Chemical Properties:
***Remain Untold***

Reaction Tendencies:
Potassium Chlorate
Sulfuric Acid
Yeast
Warm Water

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Melting Point: 320 Degrees Fahrenheit

Caramelize: 338 degrees Fahrenheit

Boiling Point: 367 Degrees Fahrenheit

Density: 1.59 g/cm 3rd