Sucrose by Melannie Mejia https://padlet.com/melanniemejia2004/prcnu3lyqqhe . en-us 2018-02-21 00:09:26 UTC 2026-05-21 09:37:31 UTC hello@padlet.com Origin melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233562621        


         FRENCH          ENGLISH

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

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



                ]]> 2018-02-21 00:29:55 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233562621 Names melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233994935
Common  Name: Table Sugar

Systematic Name: D-glucopyranosly

Other Name: Saccharose]]> 2018-02-21 21:03:47 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233994935 Chemical Formula melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233995794
C12H22O11

]]> 2018-02-21 21:06:17 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233995794 Types of Bonds melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233998176
Ionic Bond

Covalent Bond: holds atoms together ]]> 2018-02-21 21:14:09 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233998176 Molecular Model melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233998630 2018-02-21 21:15:42 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233998630 melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233999804 2018-02-21 21:19:04 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/233999804 melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234000005 2018-02-21 21:19:41 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234000005 History, Who, and How melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234000199
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.]]> 2018-02-21 21:20:15 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234000199 Past Uses melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234001251
Very little sucrose was used in diets 

back then now it is a want more than 

a need]]> 2018-02-21 21:23:04 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234001251 Cause And Effect melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234001766
C: Consuming Too Much Sucrose

E: It Can Increase In Blood Sugar 

That Is Often Followed By A Sharp 

Disease]]> 2018-02-21 21:24:26 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234001766 Points melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234002775
Melting Point: 320 Degrees Fahrenheit

Caramelize: 338 degrees Fahrenheit

Boiling Point: 367 Degrees Fahrenheit

Density: 1.59 g/cm 3rd


]]> 2018-02-21 21:27:30 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234002775 melanniemejia2004 https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234006277 Physical Properties: solubility

Chemical Properties:
***Remain Untold***

Reaction Tendencies:
Potassium Chlorate
Sulfuric Acid
Yeast
Warm Water

]]> 2018-02-21 21:37:25 UTC https://padlet.com/melanniemejia2004/prcnu3lyqqhe/wish/234006277